Saucier and sassier than most, the chili you’ll find in Cincinnati comes plopped atop a pile of spaghetti and smothered with all sorts of goodness.
Succulent. Crisp-skinned. Simple. If that’s what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
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.
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.
Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.
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