Fresh herbs, a squeeze of lemon, and a foolproof technique lend this grilled chicken its effusive Greek accent.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
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.
A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.
This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.
Gung Bao Chicken6/13
Er, what's the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.
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.
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.
The color of happiness, yes? But what's even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.
No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.