This Mediterranean-inspired dish combines the convenience of one-pan cooking with delightful flavours. Marinate six skin-on, bone-in chicken thighs in olive oil, lemon juice and zest, plain yogurt, ...

For about 3 years, ex-pastry chef and gym instructor, Ken Lee and his wife, Kim have been running Kim Lee Hokkien Zhang and ...

This fiery and flavorful chicken leg fry is marinated in bold Indian spices and shallow-fried to perfection, resulting in juicy, tender chicken with a crisp masala crust. The “butterfly” style cut ...

From classic chicken noodle variations to pho, pozole, and ramen, keep these chicken soup recipes in your back pocket for cozy meals ahead.

Chicken thighs have finally gotten their due in the kitchen, and for good reason. They are, in our estimation, the best option for most cooks (and we really love chicken dinners). They are inexpensive ...

The hero of chicken and rice is usually chicken — but in this recipe, it’s the rice. This creamy, almost risottolike rice cooks in a bright, herby spinach and coconut broth, forming a vibrant bed for ...

Cabbage, carrots, and plenty of crunch and herbs are tossed with cold rice noodles to make this your go-to dinner on heat-wave nights when turning on the oven is not an option. Buy a rotisserie bird ...

In saucepan, stir the salt and thyme into 2 cups water; bring to boil. Remove from heat; refrigerate until completely cooled, at least 2 hours. (Make-ahead: This step can be done the day before.) ...

A winning recipe for the juiciest cut of chicken. Catherine Jessee is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the ...