Nine times out of ten when chicken is ordered in a restaurant, a breast will arrive at the table. Where is the love for dark meat? To my mind there is no comparison between the depth of flavors of dark meat versus white meat. On top of that, chicken legs and thighs stay moister and more tender and have a greater margin of error when cooking. For those reasons most competitive barbecuers prefer to submit dark meat rather than chicken breast to trained judges. For marinating chicken it is hard to beat a traditional Italian dressing. The marinade in this recipe stays close to this philosophy while adding a fresh punch with mixed herbs. Its earthy acidic profile complements the subtle smoke flavor of the chicken; there is nothing out-of-the-bottle about it.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.