Imagine a beautifully nuanced sauce built from a stock you’ve made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, ...

This flavorful chicken recipe utilizes a secret ingredient that will quickly qualm any fears you have about baked chicken being dry. Paired with pantry staple spices like paprika, garlic powder, and ...

I offer this recipe as a guideline, not a dictate. There are a few basic steps, the details of which can vary. Season with the za’atar suggested here, or with other herbs and spices — or just with ...

Chicken doesn't often get the excitement of seafood or steak, but the bird offers far more than the basic grilled breast on top of a salad. As chicken is often (wrongfully) labeled as the basic but ...

Boneless, skinless chicken breasts are literally THE white meat of the meat world. They are a great lean protein, quick and easy to prepare, freeze well, and take to just about any flavor or cuisine ...

Thirteen years ago, London chef Simon Hopkinson wrote a quirky collection of essays and recipes he called “Roast Chicken and Other Recipes,” a sort of collage of culinary musings. The recipes are ...

1. Put chicken into a 6-quart pot, and add enough cold water to cover by about 2 inches. Bring to a high simmer and boil over medium-high heat, skimming off the foam as it rises to the surface.