Some folks hear “barbecue chicken” and think of seriously sauced-up pieces that are slick and slippery and sweet. I like that kind of chicken just fine and have my own recipe for it, which I call “Wishbone Chicken” (page 36). However, in the traditional barbecue world, “barbecue chicken” is dry-rubbed, without sauce. This is my personal favorite way to prepare barbecue chicken. If you like, you can serve it with some sauce on the side. Sometimes, if we’re not doing a Lowcountry Boil, I make this at our cooking school’s Friday night dinner. It’s simple to make and a great way to test out a new smoker and get your feet wet. I like to use eight-piece cut-up chickens instead of halves or quarters; this way you get more pieces with options for white and dark meat, and it’s better for those who want only one piece. Notice this recipe calls for just chicken and rub—that’s it.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.