When Emma write her post on Slow-Cooker Lemon Garlic Chicken a few years ago, I started drooling immediately. Unfortunately, I don't have a slow cooker, but I took a look at the ingredient list and hacked my own recipe together using a baking dish and the oven! More

Meat, poultry, seafood — we had a lot of great quick and delicious recipes published this year. Turkey meatballs, weekend pot roast, rosemary pork chops and goat tacos — read on for these and more! More

Chicken is such an easy, quick addition to a meal. Well-raised chicken can be had for not very much money, and a little chicken adds a lot of healthy protein to a weeknight dinner. So we weren't surprised that quite a few of our entries from the Quick Weeknight Meals contest included chicken! Here's a look back at some great chicken recipes, including a spicy noodle salad, a pasta with olives and tomatoes, and three different versions of chicken wrapped in prosciutto (or bacon)! More

We're always looking for something new to do with chicken. This Chicken Milanese is a simple, classic Italian dish we love — a thin, breaded chicken cutlet that is cooked until juicy and crisp, topped with a colorful, healthy, summery salad. It's easy and delicious, a whole meal on one plate. More

About this time in the summer, we start getting tired of the goopy, mayonnaise-thick side salads that are standard fare at every cook-out and picnic. We wanted something a little different to bring to the table, so we thought we'd perk up the traditional macaroni salad with barbecue sauce. Oh. My. Why haven't we tried this before?! More

Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of time without refrigeration. It's not just for meat, though; you can make delicious vegetable confits too, good for flavoring many dishes.Have you ever made confit at home? More

One of the best things about roasting a whole chicken like we did last weekend is having all that leftover meat! It's often more economical to buy a whole chicken instead of chicken parts, and already having it cooked means one less thing to do when preparing weeknight meals. Here are a few of our favorite ways to use up those leftovers... More

Unless we're having guests over, roasting a whole chicken isn't honestly something that we would normally think of doing. But reading Melissa Clark's description in the New York Times a few weeks ago of croutons made golden and crunchy in the pan drippings from a roasted chicken won us over. (We really are suckers for toasted bread in any form!) More

It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fried chicken, and it's from Chef Cruz of Thomas Keller’s restaurant Ad Hoc. Apparently great chefs love fried chicken too! More

Whether or not you're a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs and spices trapped beneath gently season the otherwise bland meat. Here's how we do it along with some of our favorite spice combinations: More