Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
If only we could go back in time to candidates who simply promised a chicken in every pot.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Like Nashville Hot Chicken except that it’s baked rather than fried, this spicy roast chicken is doused with cayenne for a nice, mild, warm burn that you’re gonna love.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Most Southerners believe—correctly—that wings are the sweetest part of the hen. Amen to that.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
The earthy, nutty, warming spice blend known as za’atar disproves the notion that simple can’t also be stylish.
You’re going to swoon to the sharp, briny, citrusy flavors of this authentic Moroccan tagine. No special pot required.
Leftover turkey never had it so swell as in this iconic, incredible hot brown sandwich made with bacon and bubbling hot cheese sauce.
Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is going to change your weeknight chicken game.
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