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

Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips, or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest. Read More

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Read More

This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it. Read More

This is a perfect dish for a more intimate holiday supper. Enjoy with a lively rich chardonnay or Fume Blanc!… 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

Pearl, or Israeli couscous, is different from the golden grains of North African couscous. It’s a very small semolina pasta that is rolled into balls, then is toasted to dry. It’s very quick cooking and makes a wonderful salad that can feed a crowd and keep in the refrigerator for… Read More

For a healthy and special touch on chicken, this dish is loaded with antioxidants, not to mention flavor. It’s great to cook at the end of summer when stone fruit is coming to an end. You could even crust the chicken and make the relish early in the day or… Read More

This classic salad is great for any time of the year. 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

The benefits of a fiber-rich diet, along with the increased intake of B-vitamins and a wide variety of minerals, are undisputed. But don’t ignore how great whole grains taste—experiment with the exploding availability of interesting rice blends, unique pastas, and grains like barley. Read More

This is a great dish for a cold day. Read More

If you’ve got some pungent bleu cheese or crumbly aged goat cheese on hand, toss some onto these welcoming winter salads. The richness of a nut oil in the dressing rounds out the toasty flavor of the dish. Like any good Waldorf, this one features the best of winter apples—dressed… 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

This 5-ingredient recipe was created by Jennifer D. and was selected as the winning recipe in the Just BARE Just 5 Cooking Challenge in 2011. 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

This brothy chicken dish is warming in cold weather—and delicious as is, or spooned over a large spoonful of tender orzo pasta or steamed brown rice, wheat berries, or wild rice. Read More

A staple of cafeteria lunches and TV dinners, Salisbury steak is really just a quick ground meat patty, jazzed up with a savory mushroom gravy. By making them fresh and substituting ground chicken for hamburger, they’re transformed into a great weeknight supper that everyone will eat. Read More