Nine times out of ten when chicken is ordered in a restaurant, a breast will arrive at the table. Where is the love for dark meat? To my mind there is no comparison between the depth of flavors of dark meat versus white meat. On top of that, chicken legs and thighs stay moister and more tender and have a greater margin of error when cooking. For those reasons most competitive barbecuers prefer to submit dark meat rather than chicken breast to trained judges. For marinating chicken it is hard to beat a traditional Italian dressing. The marinade in this recipe stays close to this philosophy while adding a fresh punch with mixed herbs. Its earthy acidic profile complements the subtle smoke flavor of the chicken; there is nothing out-of-the-bottle about it.
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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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.