Sauteed chicken should be crisp, moist, and flavorful, and you can accomplish this easily. Use a large skillet, or two smaller ones, because crowding the chicken pieces prevents them from browning. There should be sufficient room in the skillet so that the pieces barely touch each other, and they should certainly not overlap. This recipe contains no added fat—the bird provides plenty of its own—so the skillet should be nonstick, or at least well seasoned.
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.
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The silky French vanilla sauce that goes with everything.
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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.