The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

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For crisp skin, try searing. The methods with crispy, well-browned skin that also had moist meat took advantage of exposing ...

Step 3 When the dish is almost ready, cook the tagliatelle in plenty of salted water according to the package instructions.

Imagine loads of perfectly crisp bacon. Lots of garlic and onions were cooked to perfection, and slivers of cabbage were ...

Want to make frozen chicken taste like you fried it fresh or fired up the grill? Our experts have simple ways you can amp up ...

A twist of lemon can add brightness to any recipe, transforming it from good to great. Whether you zest it, squeeze it, broil ...

You might be throwing away the most delicious part of your roast chicken. Here’s how to locate and remove chicken oysters, ...

Pollo al Lambrusco uses reduced sweet Lambrusco and dry red wine to glaze chicken in this dinner party-worthy chicken dish.

Los Angeles-style fried chicken that blends the Japanese, Chinese ... Every visit should involve the biscuits, but my current brunch favorite is the braised oxtail grilled cheese sandwich. The ...

Season the chicken pieces with salt and dust in the flour ... I like King George whiting but Murray cod, snapper and gurnard are all good choices. For the braised peas, place the pancetta in a large ...

Best know for his French fare at Underwood Bar & Bistro in Graton, chef Mark Miller slayed with a traditional Thai street ...