chicken

My friend Tony Fortuna’s restaurant, TBar, is the kind of place you could go to every day, and many people do

've been cooking for a long time, but I have to say that there is really nothing that brings out the hunger in a person like a good fried chicken nugget.

Instead of dicing cooked chicken breast for a salad, I like to brine a whole chicken, roast it, then pick the meat off the bones

The tahini-yogurt marinade for these skewers works well with all kinds of protein, from chicken and beef to salmon or lamb. It's so good you may want to make extra and set it aside,

This minty pea soup from Nigel Slater is light, bright, and will make you feel like a million bucks—and it comes together pretty near instantly if you have a good broth on hand. As Slater says, "The flavor will stand or fall on the quality of the stock

This dough was adapted from Bread Toast Crumbs by Alexandra Stafford and customized to the grill thanks to tips from our grilling book by Paula Disbrowe.

A great satay is made up of three things—flavorful, succulent meat, a good char, and a great peanut dipping sauce. Out of the three, the sauce is the one that’s often overlooked. But get it right, and it’ll be a real game-changer, perfect for your next satay shindig.

My curried chicken salad is much spicier, thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper

There's nothing quite like fried chicken. It's crispy on the outside, juicy on the inside, and, when done right, packed with flavor. I think it's safe to say that most places have their own version, and Hawaii is no exception. This sweet rice flour–battered chicken is perfectly crunchy,

I make this almost weekly and it is literally greeted at the table with cheers by my kids. I’m not surprised…

This a my super special for company chicken roasting method. Oftentimes I will just season a chicken, shove a lemon and some aromatics up its bum, smear it with butter toss it in a hot oven and hope for the best. But when I have time to plan ahead, this is the recipe I choose.

This is a simple but very satisfying recipe. Dredged chicken cutlets are lightly pan-fried, then smothered with a basic lemon butter pan sauce. When

I adapted this from an old "Colorado Cache" cookbook, changing the contents and proportions somewhat.

My dear friend Sarah runs a beautiful and culture-changing women’s magazine called Darling. It is a publication intent on changing the way women see and feel about themselves.