Hot enough for you? Dial it in. Hot chicken has seared its way into national culinary consciousness in a big way. With a legendary heritage in Nashville, this firebrand of the fried chicken world blazes a new trail for creativity in the kitchen. Can the innovation continue? You bet your… Read More

Simple processes, complex flavors. Everyone’s first encounter with “caramel” was probably an ooey-gooey candy, perhaps a bite sized treat on Halloween or straight from the bag during a cookie making marathon. Later, you might have oohed and aahed over a perfectly caramelized crème brûlée. It’s the color brown that’s the… Read More

The essence of sustainability. Living in Arizona as I became a serious cook made me very aware of our easy access to uniquely southwestern ingredients, everyday foods we took for granted. I lived just blocks from a pecan and date farm, my family backyard was filled with citrus and avocado… Read More

If you’d like, grill halved nectarines and thick slices of red onion, then chop and toss with honey and vinegar to serve alongside the juicy grilled chicken. Read More

Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just BARE… Read More

Serve these savory chicken thighs on a bed of steamed bulgur wheat or rice, with an herb salad. Toss torn stems of fresh parsley, dill, cilantro, and/or oregano with mixed baby salad greens, then dress in a simple vinaigrette. Read More

This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper. Read More

“Red-cooking” is a Chinese method for braising meats in soy sauce. This simple way to braise bone-in thighs is a balance of salty and sweet, with the aromatics of anise and cinnamon. Serve tangy-sweet red onions and steamed jasmine rice. Read More

When sun-kissed plums are at their peak, so are other luscious stone fruits, like apricots, nectarines, or pluots—a cross between plums and apricots. Read More

Take the time to roast an entire head of garlic, which you can do ahead,* to infuse your favorite barbecue sauce with a full-bodied caramelized edge. A squeeze of fresh lemon juice and zest brighten it all up and blends beautifully when grilled. Read More

Versatile bone-in chicken thighs are easy to roast in the oven or are a grilling natural, especially when partnered with this zesty barbecue sauce spiked with caramelized garlic and freshly grated lemon peel. Read More

Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw. Read More

In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven. Read More

Crush anise seeds in a mortar and pestle or by placing them between two pieces of waxed paper and use a rolling pin to roll over or lightly pound them. The gentle licorice flavor blends well with the sweetness of the fruit and rich port, while the dash of balsamic… Read More

Serve this brothy beans & greens one-dish meal with a big pot of steamed converted rice for a prosperous New Year. … Read More

Serve this warming sweet-savory chicken dish with steamed Chinese gai lan (broccoli) and fragrant jasmine rice. Substitute other hard winter squash if you’d like, like Buttercup, Kabocha, or Butternut. Read More

This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables. Read More

Serve this sweetly garlicky chicken over a grainy pilaf that will soak up the flavorful sauce. Run the pan under the broiler if you’d like to crisp up the chicken skin. Read More

These meaty, bone-in chicken thighs are the perfect start for juicy, flavorful, 5-star entrées. Delicious baked or braised in the oven, grilled, fried or fricasseed. 1-1/4 pounds.  Recipes & Tips Try the recipe on the label: Grilled Chicken Thighs with Nectarine-Red Onion Relish. Read More

Rich and meaty, our family-size pack of Bone-in Chicken Thighs can be baked or braised in the oven, grilled or fried to make healthy, hearty satisfying meals for more. 2-1/4 pounds.  Recipes & Tips Try the recipe on the label:  Grilled Chicken Thighs with Nectarine-Red Onion Relish. Read More

This can easily qualify as a weeknight supper star. Quickly season the chicken, then make the bean stew while the chicken is roasting. Dinner on the table in under an hour!… Read More