For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else....
Author: Ali Slagle
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford...
Author: Pete Wells
This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized...
Author: Nargisse Benkabbou
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose...
Author: Sam Sifton
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a...
Author: David Tanis
This one-pan dinner is ugly - rustic, if we're being kind - but good. Or as the Italians say, "brutta ma buona." Truly, though, it's everything you could...
Author: Samin Nosrat
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a...
Author: David Tanis