Nowadays chicken is cut into eight pieces: two legs, two thighs, two breasts, and two wings. Traditionally, though, when I was growing up, butchers used an eleven-piece cut: two legs, two thighs, two breasts, two wings, the neck, the back, and the wishbone. I created this recipe with the old-style cuts in mind because I like the way it gives you more pieces to enjoy and because it’s an homage to an old-fashioned way of doing things. It’s a recipe that relies on the flavors of smoke, of course, mingled with brown sugar, which caramelizes the skin. It’s a wonderful take on classic saucy-style so-called barbecue chicken. The easiest way to do this is to ask your butcher to cut up a whole chicken into eleven pieces. Then you’re done. However, if you’d like to try it yourself, I’ve included instructions opposite.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.