Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

Basic Bulgogi

Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

NYT Cooking: Daniel Boulud’s Chicken Tagine

Daniel Boulud’s Chicken Tagine

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

You'll love how easy this Slow Cooker Orange Chicken recipe is to make at home! Add some rice and dinner is complete!

Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

Basic Bulgogi

Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Moroccan Chicken Brochettes

NYT Cooking: This recipe was inspired by the Middle Eastern dried seasoning mix…

Middle Eastern Herb and Garlic Chicken

NYT Cooking: Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The…

Tandoori-Style Chicken

NYT Cooking: Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The…

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