In this skillet dish, you bathe chicken thighs in rich, fruity flavor — which is well-balanced thanks to a dash of balsamic ...

Yes, I am the president of the chicken dark meat fan club for its superior juiciness and strong defenses against getting overcooked. But, if I’m being honest, it’s not as difficult to end up ...

If you don’t have dry vermouth or white wine, dry red wine, hard cider, or brandy all work, and for an alcohol-free option, ...

Before you skip over this recipe thinking this is a multi-day project full of duck fat and specialty meats, let me reassure ...

When you're a restaurant critic, however, the chills come all year long, and every dinner has the potential to morph into ...

When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for 2–3 minutes. Depending on the size of your pan, you may need ...

One Test Kitchen pro said this onion-braised brisket was better than her mama's. We know no better compliment. "Growing up in a Jewish household, we take our brisket very seriously," says Southern ...

The presentation sometimes feels retro, with drizzles of balsamic on many dishes and others smothered ... or ask if you’d ...