Jambalaya just doesn’t get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.
This lovely recipe may sound more like potpourri than supper. But we assure you, its flavor is just as compelling as its fragrance.
Some things never go out of style. They just take on a somewhat newish look now and again. Witness these kid-friendly drumsticks rolled in crumbs of any sort.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.
Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
Looking for the best fried chicken for the Fourth? Look no further. We got ‘em all: Cajun, Northern, Asian, and Southern recipes.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
This recipe from the owner of the quaint and quirky Stove restaurant makes us want to say grace after the meal as well as before.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
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