To me, chicken wings are a delicacy. That’s not because they’re rare—believe me when I tell you that I eat them often—but because they’re probably my favorite part of the yard bird. Wings are unique because you get two experiences in one: a drumette and what I call the “flat.” That’s two handles on one piece of meat for you to hold on to and enjoy. Wings also take very little time to prepare and cook. All you have to know is that before you cook them you have to cut off the tip, which is attached to the outer flat part of the joint. Using kitchen shears is an easy way to just lop it off—or use a sharp knife—and if you don’t feel like throwing them away, put the tips in your freezer for the next time someone’s making stock or soup.
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.