[Photographs: J. Kenji Lopez-Alt] I'm not going to try to pretend to take credit for this genius idea—I saw it late the other night during my daily pre-bedtime bath (not to be confused with my daily post-wake-time
When I think of Korean-style chicken wings, I immediately think of deep-fried morsels dredged in a spicy, sticky sauce. Aki Kamozawa and H. Alexander Talbot's chicken wings are defiantly not of that type.
2 Servings Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Learn how to make this recipe and more in our online cooking
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I've never been a fan of boiling ribs—I don't like skimming
Make the best chicken you've ever tasted Talk shop with any BBQ expert, and you’ll eventually hear them say the phrase, “low and slow.” It’s the secret to great barbecue, they’ll say—and they’re right.
[Photographs: J. Kenji Lopez-Alt] I dread the summer. I truly do. It's not that I don't like the weather (who doesn't like sunshine in the day and breezy decks in the evening?). It's not the hordes of
The secret to juicy grilled chops is starting out with thick cuts, brining the meat, and cooking the chops over indirect heat. Dry, chewy pork chops are a thing of the past—these thick-cut beauties are
Servings Print Ingredients dry rub 3/4 cup (packed) golden brown sugar 1/2 cup paprika 2 1/2 tablespoons coarse salt 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1/2 teaspoon cayenne
4 to 6 Servings Print Ingredients 2 teaspoons black peppercorns 2 teaspoons yellow mustard seeds 1 teaspoon cumin seeds 3 tablespoons paprika 2 tablespoons brown sugar 2 teaspoons kosher salt 1 teaspoon
2 to 4 main-course Active Time: 35 min Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a
4 Servings Prep Time: 20 min Total Time: 30 min December 2012Print Ingredients 1 lemon 4 large or 8 small skin-on, boneless chicken thighs Kosher salt and freshly ground black pepper 3 teaspoons olive
Author Notes: Coconut Pecan Crusted Chicken Breast Cutlets served with a Sweet and Spicy Apricot Sauce —Karista Serves: 4-6 Coconut Pecan Crusted Chicken Breast Cutlets 6 Chicken breast cutlets (thin breasts)