A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the...
Author: David Tanis
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving...
Author: Sam Sifton
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island...
Author: Julia Moskin
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften,...
Author: Mark Bittman
A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider...
Author: Gabrielle Hamilton
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of...
Author: Melissa Clark
Like many Nebraskans, the poet Erin Belieu's family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was...
Author: Melissa Clark
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to...
Author: Sam Sifton
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates...
Author: Julia Moskin
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding...
Author: Sam Sifton
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just...
Author: David Tanis
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the...
Author: David Tanis
Author: David Tanis
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island...
Author: Julia Moskin
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of...
Author: Melissa Clark
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to...
Author: Sam Sifton
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving...
Author: Sam Sifton
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften,...
Author: Mark Bittman
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates...
Author: Julia Moskin
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just...
Author: David Tanis