Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd