Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

Your favorite dip, but as a one-pan winner winner chicken dinner. When it comes to easy meal options, chicken dinners are the go-to in our house. Whether it be cutlets, breasts or tenders these dinner ...

Boil the penne, drain, rinse, and set aside. In a large, nonstick skillet over medium heat, add the butter and 2 tbspn. Olive oil. Add the garlic. Season the chicken with salt and pepper, add to pan, ...

If you're looking for a new way to cook chicken salad for your healthy lunch, this high protein salad from Savage Salads is just what you need. 1/ Mix the chicken with the herbs, the zest and juice of ...

Sauteed Chicken Thighs With Artichokes and Lemon Cream. (Kristen Mendiola/The Daily Meal; food styling by Shannon Kinsella.) Yield: 4 servings 4 boneless skinless chicken thighs, about 1 ¼ pounds Salt ...

It seemed so unlikely. Three ingredients: spaghetti, pecorino cheese and black pepper. That and a little of the salted water the pasta was cooked in. Toss them together, and you’d have a great dish.

BAY CITY - There was a time in my life when I wouldn't touch an artichoke. Two friends stepped in, and they are now one of my favorite vegetables. The first was Marty Kovacsi. Years back I wrote a ...

Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia - and to ...

Preheat oven to 400°F. Heat olive oil in a large Dutch oven over medium high heat. Season the chicken with salt and pepper. Add chicken to the oil and sear until golden, about 4 minutes per side.