NYT Cooking: In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and...

Chicken With 40 Cloves of Garlic

NYT Cooking: Simplest Roast Chicken

Simplest Roast Chicken

NYT Cooking: Simplest Roast Chicken Make before Thanksgiving to use with Mark Bittman's gravy recipe (sauces).

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. (Photo: Rikki Snyder for The New York Times)

Miso Chicken

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. (Photo: Rikki Snyder for The New York Times) (Butter Chicken Drumsticks)

Zuni Cafe Chicken by nytimes: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it Rodgers’s technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat It’s simple but lively. #Chicken

Zuni Cafe Chicken

NYT Cooking: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. Rodgers’s technique, which involves drying and seasoning the c

This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. Use skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. (Photo: Evan Sung for NYT)

Coconut Chicken Curry With Cashews

Sri Lankan curry goes together fairly quickly despite the long list of ingredients. Use skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices.

NYT Cooking: Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers i...

Grilled Soy-Basted Chicken Thighs With Spicy Cashews

Grilled Soy Based Chicken w/ Cashews The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers i.

For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People…

Buttermilk Fried Chicken

NYT Cooking: For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People argue over what starch is…

An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. (Photo: Melina Hammer for The New York Times)

Flattened Chicken Thighs With Roasted Lemon Slices

NYT Cooking: An easy, superfragrant weeknight version of classic chicken under a…

Creamy Garlic Parmesan Mushroom Chicken & Bacon | Cafe Delites | Bloglovin’

Creamy Garlic Parmesan Mushroom Chicken & Bacon

Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love! INGREDIENTS FOR THE CHICKEN: 6 bone-in, skin-on or off chicken thighs 1 tablespoon olive oil 2 cloves garlic,

NYT Cooking: Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you%2...

Black Cod Broiled With Miso

NYT Cooking: Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa

NYT Cooking: The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions. You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them. Then baste the chi...

Chicken Negimaki

NYT Cooking: The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions.

Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. (Photo: Andrew Scrivani for The New York Times)

Greek Chicken Stew With Cauliflower and Olives

NYT Cooking: Chicken, cauliflower, olives, tomatoes, feta — convert for Instant Pot. The recipe uses skinless chicken legs or thighs

NYT Cooking

Miso Chicken Recipe

clock
45 minutes

Ingredients
Gluten free
∙ Serves 4
Meat
  • 8 Chicken thighs, approximately 2 1/2 to 3 pounds, skin-on bone-in
Condiments
  • 2 tbsp Honey
  • 1/2 cup White miso
Baking & Spices
  • 1 Black pepper
Oils & Vinegars
  • 1 tbsp Rice vinegar
Dairy
  • 4 tbsp Butter, unsalted
NYT Cooking: Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which%...

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