I love a chicken salad sandwich, but I like the chicken salad itself to be full of flavor and not plain and boring. So when I make chicken salad, I start with a whole chicken because I like both white and dark meat, and because I want to have a lot of chicken salad to go around. Then I put pickles, apples, grapes, eggs, and pecans in it, so that it’s a rich, filling salad that’s great on its own with Ritz or saltine crackers, or on a toasted English muffin, or on other bread as a sandwich. Should you have any leftover barbecue chicken (see page 31) or smoked chicken (see page 40), you can scale down this recipe based on what you have and make a smaller amount of the chicken salad with the leftovers.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.