Making a comeback. Grandma and grandpa had things figured out. Take Sunday dinners, for example. For many families just a few generations ago, Sundays meant a big family meal, and more than one generation often sat down together. Family stories, humor and who’s-doing-what kept the conversation lively, and the personalities… Read More

Drifting soon through an open window near you. You can see it. Smell it. Taste it. Yet it’s not always easy to put a finger on what makes one of humankind’s oldest cooking techniques so appealing. Different people have different reasons for loving smoked foods. For some, it’s tradition. For… Read More

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

Foods meant for feasting. Korean cooking sets a high standard for turning daily meals into special occasions, and it’s the flavor as much as the ingredients that bring people together in such celebratory ways. If there’s a secret to the drawing power of Korean cuisine, it’s an open secret. Simply… Read More

Making your own fresh chicken broth is just as easy as popping a pot roast in the oven on a Sunday afternoon—just figure you can go organize your pantry or read a book while it’s simmering away on the stove!… Read More

Brining a whole chicken, or chicken parts, is a method that only improves the texture and flavor of the meat—and keeps it very moist during roasting. Read More

This version of fried chicken is easy, mess free, and easy to customize to your favorite seasonings. A touch of honey with tangy buttermilk coats the chicken before tossing in crisp Panko breadcrumbs to bake. Read More

Add other root vegetables to this simple chicken dish: chunks of carrot or parsnip, or a little rutabaga and celery. If time is at a premium, a large slow cooker is ideal for slowly braising a whole bird while you’re away for several hours. Read More

Making little pastry-covered pies was once a creative way to use leftover chicken or other meats. Now we just love them for their warmth and comfort. Read More

Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette. Read More

This sweet-savory marinade is the cornerstone of Korean grilling. It’s easy to create your own delicious grilled chicken that can be served in pieces or shredded for tacos, folded inside soft corn tortillas with lime and cilantro. Read More

There are never enough chicken legs to go around in my family. So if you’d prefer, you can use all chicken legs in this dish. The main idea of this recipe is that it’s great for a crowd, but easily halved for a regular weeknight dinner. Read More

This herb paste used to flavor the chicken can be slathered on just before popping it onto the grill. Otherwise, try gently loosening the bird’s skin with your fingers, then rubbing the paste directly onto the meat under the skin. This combination of seasonings is called charmoula—sort of a North… Read More

It’s fun to use a grill sheet (those flat metal pans with holes or slits in them) when grilling vegetables. They don’t fall through the wider grill grate during cooking. If you don’t have one, you can make your own with a piece of foil with holes cut in it. Read More

Roast some seasonal late harvest veggies to fill the platter with the glazed bird…Brussels sprouts and sliced acorn squash are particularly nice. Otherwise make root vegetable “chips” by thinly slicing sweet potatoes, parsnips, and Yukon gold potatoes, tossing with a generous glug of olive oil, and roasting until crisp. Read More

Quickly cook, stirring occasionally, some sliced polenta in a little butter to serve alongside—it’s really sublime with the caramelized shallot-garlic “marmalade.”… Read More

With both brining and cooking on the wood, you’re guaranteed tender, juicy chicken every time. Read More

This recipe elegantly feeds a nice-sized dinner party, but is easy to cut in half for a smaller supper. The sweetness of the dried plums (formerly known as prunes), contrasts with the brininess of the olives and capers—delicious with the richness of bone-in chicken. Read More

Cranberries and Brussels sprouts are sweetened with honey. Read More

Sea salt, sage, and onions season tender roasted chicken. Add roasted asparagus in the spring and a variety of tomatoes throughout the summer. In the fall and winter, roasted squash and potatoes make a perfect accompaniment. Read More

The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge. Read More