Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with...
Author: Molly Baz
Author: Ted Allen
Author: Bruce Aidells
Author: Melia Marden
Author: Sheila Lukins
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work...
Author: Chris Morocco
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Frank Stitt
Author: Sheryl Hurd-House
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Suzanne Goin
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Molly Stevens
Author: Hugh Fearnley-Whittingstall
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Author: Athena Calderone
Author: Sara Foster
Author: Andrea Albin
Author: Jerry Traunfeld
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Author: Paul Kahan
Author: Diane Kochilas
Author: Dave Lieberman
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Author: Katherine Sacks
Author: Melissa Roberts