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

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

But braising has range. The cooking technique can be applied to various cuts of meat and many different vegetables. It can also be done over a long period of time or fast enough for a weeknight. This ...

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 ...

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

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

as well as food that you'll find throughout New York City. to secure their reservation here at Tatiana. the consistency, and ...

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

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

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

Three restaurants will debut in the West Valley as the final touches are applied to their future home at The Park at 83, ...