In the 1980s, an assistant at Glamour took her romantic life to the next level with the aid of two lemons and a chicken. At the suggestion of one of the magazine’s editors, who was more or less following a recipe she’d found in an Italian cookbook, the assistant poked the lemons full of holes,…
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…
Turn that everyday staple into the stuff of dreams. Healthy, inexpensive canned tuna is just waiting for other ingredients to lift it to new heights.Bobbi Lin for The New York Times Published April 7, 2025Updated April 7, 2025 Canned tuna can swim alongside so much more than mayo. Salty from the sea but not too…
From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time. Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Courtney de Wet. Published March 31, 2025Updated March 31, 2025 [This article was originally published in November 2015.]…
Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner. Chicken breasts are less likely to dry out on a sheet pan when they’re bone-in and skin-on.Karsten Moran for The New York Times Published March 31, 2025Updated March 31, 2025 [This article was…
Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables. Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Published March 31, 2025Updated March 31, 2025 [This article was first published on Nov. 4, 2016.] For decades, brussels sprouts battled a bad reputation. But…
From history to technique, Melissa Clark will walk you through everything you need to know about the French classic. Francesco Tonelli for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on Feb. 14, 2017.] Where would French cuisine be without wine? It is as important in the…
It’s beloved for a reason, and our guide will teach you how to grill it, roast it and pair it to get the most out of every cut. Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published March 27, 2025Updated March 27, 2025 Readily available, extremely versatile and simply delicious, salmon is…
Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces. Perfecting a bone-in rib-eye and red wine pan sauce doesn’t have to be intimidating.Francesco Tonelli for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on Feb. 14, 2017.] A ruby-rare…
