Vastly popular at Vietnamese restaurants, grilled five-spice chicken is easy to make at home. Lemongrass, ginger, soy and fish sauces add zing to the dish.
Those nights when it’s half past when you’d wanted to eat and you’re too exhausted to think, turn to this kid-friendly, adult-approved, done-in-minutes fix.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
Cashew Chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.
An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
The secret to this crispy fried chicken? Matzoh meal, a simple yet complex seasoning blend, and a pantry staple you’ve probably never thought of like this before.
This chicken gravy, made the old-fashioned way from bones and stock, is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
Perfectly seared tender chicken breasts are dressed in a buttery lemon sauce. It’s the kind of dish that takes no time to whip up and everyone loves.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
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