The caccia in cacciatore means “hunt,” so I guess this is chicken hunter’s-style. Somewhere along the line—probably on its trip from Italy to America—the hunter’s pheasant or guinea hen in this dish was replaced by chicken. If you don’t want to cut up a whole chicken, you can buy pieces—get all legs and thighs, if that’s what you like; they are very good in this dish. It can be made using only chicken breasts, if that’s your preference, but to keep the chicken from drying out, you should cut the cooking time in half, and reduce the wine to 1/4 cup and the tomatoes to 3 cups. Best of all, though, is to make this dish with an older hen. In that case, increase the cooking time by 20 minutes, adding more water or stock as needed to keep the hen pieces covered as they cook. When you cut up chicken, or anything for that matter, your knife should glide along. If you’re struggling, stop for a second and take a look at what you’re cutting; you should be cutting between the bones at the joints, not actually cutting through the bones. If you’re off target, just wiggle the blade of the knife to get a feel for where the joint is, then make another cut. With practice, you’ll get a sense for where the joints lie.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.