Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color.…
A few of the why's and how's of roasting a chicken and having it come out properly.
At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning…
Who knew a burger could taste so light and bright? Lime zest and juice as well as fresh cilantro and red bell pepper brighten this one beautifully. Don’t leave off…
These wings make a great appetizer, but served with rice and a tangy cucumber salad, they’re part of a refreshing summertime dinner. Save the wing tips for chicken stock.
This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…
This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.
Here’s a great way to cook a thick rib-eye indoors: Sear it in a cast-iron skillet, then finish it in a hot oven. The smoky, boozy sauce is made right…
This is a weeknight riff on the classic New Mexican stew made with Hatch chiles during the fall harvest. Anaheim peppers are not quite as spicy as Hatch (nor do…
For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast…
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