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)
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
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.
Grilled Soy-Basted Chicken Thighs With Spicy Cashews
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: 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.