If your unripe papaya is firm but no longer green, it will still work nicely in this fresh and crunchy Vietnamese-inspired salad. Try serving it with a rose from Bandol. In a blender, puree the 1 1/2 ...

A trick for sheet-pan dinner success is to add the ingredients to the pan in stages, so each one is only cooked for as long ...

Every home chef has chased the dream of making crispy chicken thighs without having to engage in the splatter war that comes with using frying pans or skillets, or the constant fear that the protein ...

Preheat oven to 425°F. Line the surface you are working on with parchment paper. With a paper towel, blot your chicken to remove excess moisture. This will help to crispen the skin. With the skin side ...

The words “brothy” and “beige” may not sound like the markers for a particularly delicious meal, but looks can be deceiving. “To me, brothy and beige is beautiful,” Christine Flynn explains in her new ...

Ina actually calls for equal parts (½ cup) of mustard and white wine, which boosts the condiment’s flavor and makes it a ...

These crispy chicken thighs from Jake Cohen’s “JEW-ISH: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt, $30) have become a weeknight staple in the author’s New York ...

Baked chicken dinners are a great way to make a flavorful and easy meal with minimal effort. Whether you prefer classic seasonings, bold spices, or a creamy sauce, there are endless ways to prepare ...

Starting bone-in, skin-on chicken thighs in a cold, dry frying pan results in super crispy chicken skin with less mess. Once the chicken browns on the stove-top, transfer the skillet to the oven to ...

This story is part of the 2018 Feel Good Food Plan, our two-week mind-body-belly plan for starting the year off right. I am not a fan of winter. Lots of people don’t like the cold, but I really, ...