This is the best fried chicken ever. The smoke permeates the meat, seasoning it from the inside out. Combined with the crunchy exterior and juicy meat, it is revelatory. Just remember to let it rest before eating. It’s almost impossible not to dive in immediately, but when the chicken is too hot you can’t fully appreciate the texture and flavors. We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio. Whatever you do, just make sure you try this technique. It’s a little bit of work for a big reward.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.