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Recipe By:Chef John "I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and...

by Chef John This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa....

From Cooks Illustrated: In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the...

September 17, 2003 by G. Stephen Jones From his Reluctant Courmet website, the real recipe for Deer Valley Turkey Chili.

MADHUR JAFFREY'S Excellent Chicken Curry.

This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!