Friday evenings have this wonderful ability to transport you to different culinary worlds through the magic of aromatic ...

Hey everyone, Jason Griffith here! When I’m looking for a meal that feels incredibly elegant and flavorful but comes together ...

Once cooked, garlic offers a sweetness to this creamy garlic chicken dish instead of a pungent bite. The creamy sauce is so ...

Cut the chicken into approximately 1 1/2-inch pieces and pat dry with paper towels. Sprinkle on all sides with the salt and pepper. Turn on your range hood if you have one.

Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken.

Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha’s landmark cookbook, “Made in ...

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes.

Place the chicken wings in a large bowl, add the melted butter and toss to coat. Add paprika, onion powder, salt and ½ teaspoon black pepper and toss to coat.

Spatchcocking is the best way to cook chicken at home because the chicken cooks so evenly, and fairly quickly too. IE 11 is not supported. For an optimal experience visit our site on another browser.

Place the chicken wings in a large bowl, add the melted butter and toss to coat. Add paprika, onion powder, salt and ½ teaspoon black pepper and toss to coat.