Panzanella is often considered a summer salad, but I think this dish deserves to be celebrated all year long. I'm bringing ...

bone-in, skin-on chicken breasts (1 large or 2 small) Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Into a large ...

bone-in, skin-on chicken breasts (1 large or 2 small) 2 tsp. kosher salt, divided 3/4 tsp. finely ground black pepper, divided 1/4 c. Preheat oven to 400°. Pat chicken dry with paper towels; season ...

Who doesn’t love a $5 rotisserie chicken? They’re a convenient timesaving shortcut, delicious, and one of the cheapest meats you can buy. You can make practically anything with them ...

The safest way to defrost chicken is to remove it from the freezer, put it in a container, and put it on a low shelf in a refrigerator for at least 24 hours or until no longer frozen. There are ...

Her freezer is never without chicken thighs. Chicken thighs are one of the most versatile proteins you can cook with. When the skin is on, they can be pan-fried until crispy, the rendered fat ...

Crispy chicken thighs, potatoes, and a garlic-white wine sauce are the basis of this classic Chicago dish. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian ...