Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

I like to get a whole chicken and cut it up so I can play with different flavors throughout the week and not get bored eating so much chicken. So I started making this braised dish with the dark meat ...

Stewart’s recipe calls for split skin-on chicken breast halves, which we find have more flavor than boneless chicken breasts, and they tend to be cheaper at the store too (especially if you get a ...

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So ...

A good cook needs an assortment of chicken recipes up his or her sleeve. It’s fair to say most carnivores like chicken, but even chicken fans prefer a bit of variety, a break from the familiar roasted ...

This warm bubbly braise is comfort in a bowl. When I think of a cozy winter braise, my mind tends to surface an all day affair, a huge hunk of meat that needs hours to soften into submission as it ...

From the 1910s to the 1970s, more than 6 million Black Americans fled the Jim Crow South spreading to northern and western cities in the Great Migration. The exodus to California increased during WWII ...

For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...