Poussins—young chickens that weigh about 1 pound each—are great for this dish. Figure on one per person, and cut them into pieces at the joints; there’s no need to cut them into smaller pieces across the bone. As good as poussins are, I made this dish using supermarket-bought fryer chickens, because I want to be sure you try this delicious recipe. The secret to golden-brown chicken pieces is to leave them be as they cook. They will brown better if you’re not constantly turning them or checking on their progress.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.