With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
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