The best-tasting chicken results when you don’t take it too far from itself, when you let the chicken taste like chicken. For that, you might start with the bird, and look to “the chicken whisperer” — more specifically Mike Charles, the founder and chief executive of LaBelle Patrimoine. Mr. Charles grew up around chickens in…
You don’t need to do very much to get the most succulent, tender meat. A chicken breast can be a beautiful, exciting thing with the right recipes and techniques.Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Published May 2, 2025Updated May 2, 2025 Fans of boneless, skinless chicken breasts love their…
To be completely honest, I don’t care that much whether chicken meat is white or dark. For me, it’s all about the skin. (Well, it’s also about the feet, tail and innards, but that’s a newsletter for another time.) It doesn’t even have to be crispy skin — I like it steamed and chewy, brittle…
These recipes are light and nourishing and bring some weeknight dinner excitement to the table. Martha Rose Shulman’s lemon and garlic chicken with cherry tomatoes.Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Published April 28, 2025Updated April 28, 2025 It’s easy to hear the word “chicken” around dinnertime and feel immediately bored….
Wherever the cook extraordinaire Yewande Komolafe goes, I will absolutely follow — even if it’s to boneless, skinless chicken breasts. Normally I’d prefer literally any other part of the bird (thigh, drumstick, wing, neck, liver, giblets, tail or feet), but I know from experience that Yewande works magic with everything she touches. And that includes…
Good morning. I took a walk through the flower district of Manhattan the other day, West 28th Street between Sixth and Seventh Avenues. The sidewalk was impossibly crowded with people and plants and cuttings. A seller picked up a pot of grass by its leaves and the pot dropped to the ground, revealing its roots….
From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame. With a little practice and these fail-proof recipes, summer cookouts will be a breeze.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published March 31, 2025Updated March 31, 2025 [This article was…
Perfect your frying technique, and then expand your fried chicken repertoire. Make this crackling and moist fried chicken the star of your next gathering.Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published March 31, 2025Updated March 31, 2025 [This article was originally published on July 26, 2016.] For a remarkably simple dish,…
Good morning. On some weekend mornings this time of year, when the breeze is coming out of the west to knife through your topcoat, and even an unoccluded sun can’t promise warmth, I’ll use geography to my advantage and drive over the Verrazzano-Narrows Bridge to Staten Island, then arrange myself in the lee of the…
Let Melissa Clark show how to make a stunning, burnished bird every single time. The brilliance of this recipe lies in the mingling of butter, caramelized chicken juices, licorice-y tarragon and a heady dash of Cognac.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published March 28, 2025Updated March 28, 2025 Few dishes…