Cabbage

Here's how we made it, and what we thought.

It's good enough for guests and easy enough for any weeknight.

Because there's nothing worse than realizing you forgot to defrost the chicken for dinner.

Q: When dredging chicken cutlets, do you the use flour, buttermilk, and eggs before coating in breadcrumbs? Sent by Phyllis Editor: Each element in the breading process has a purpose. When you know what each does, it’s easy to remember what order to use when breading chicken (or whatever protein you’re using). This will also help you out with substitutions when you need them. Here’s the basic method to remember: wet → dry → wet → dry.

Six more reasons to add a box of chicken broth to your grocery list.

A winning chicken dinner for adults and kids alike.

Never suffer through a dry piece of chicken again.

My favorite part of a chicken is, hands down, the wing. Whether I’m nibbling on one as I carve up a whole roasted chicken, or feasting on a messy pile of saucy buffalo wings, they’re fun to eat and oh-so-satisfying to a dark-meat lover like me. If you look closely, whole chicken wings are actually composed of three parts. Do you know what they are called? I consider chicken wings a bit of a delicacy since there are only two per chicken, but they pack a ton of flavor.

You've got questions, and we've got answers.

Nobody likes dry chicken — here's how to avoid it when reheating it.

Get ready for some crispy, crunchy, juicy pan-fried chicken!

Warm up with a bowl tonight.

The winning method delivers juicy, flavorful meat and crispy skin — and it's easy!

It's a great way to reinvent leftovers.

You always learn a lot while writing a cookbook. But I didn't realize that I’d learn quite as much as I did on this one.

A couple of days ago I came across this eye-opening TikTok tip, which shows how to easily remove tendons from chicken breasts without any special chef skills. Could it really be so easy?

If you're missing the crispy, salty satisfaction of wings at your favorite bar, you're going to want to read this.

Never overcook a chicken again!

A favorite pantry ingredient will totally upgrade your chicken salad recipe.

How does that saying go? “Give a man a chicken and feed him for a day. Show him how to get to the grocery store, and teach him to roast a chicken, and he can make, like, four good meals with it.” Or something like that. Anyhow, when I was in college, my wise roommate Beth taught me how to roast a chicken and make it last. On Monday, we ate roast chicken. On Tuesday, we ate chicken, spinach, and rice casserole. On Wednesday, we had a light supper of chicken salad sandwiches.

No breading or deep-frying required.

This is one smart and long-lasting vegetable!

The rich, golden-hued liquid will upgrade your soups, risottos, sauces, and more.

One unifying fact during this crisis is that we are all becoming more intimately connected to our pantries. From stress-baking banana bread to fueling our families with breakfast, lunch, and dinner (plus so many snacks), we’re looking to our pantries to nourish us in all the usual ways and a few new ones as we try to make food last even one more day before making another trip to the grocery store.

It's a $3 ingredient you've probably seen before.

You probably have it in your pantry.

Two simple tips will guarantee your dumplings are fluffy and tender.

Do you do this, too?

We all know what it’s like to come home hungry at the end of a long day and not want to spend a ton of time in the kitchen. Instead, we’ll turn to our default dinners — the fast, familiar bites we can toss together with whatever’s in our fridge or pantry (with bonus points if the end result is quick, cheap, and, of course, delicious). And famous food figures — from chefs, to TV hosts, to bloggers — feel that way too.

Here's everything you need to know about cooking with this staple meat substitute.

A lot of the methods were great, but only one was a winner.

This chicken soup had the most payoff for the time and effort involved.

The final four: Carla, Ree, Joanna, and Deb.

Don’t be surprised if you end up with lots of hungry guests on your doorstep.

Chicken is the ultimate weeknight dinner staple — and you can never have too many recipes in your kitchen roster. But if you’re anything like us, you’ve got a few (or maybe a ton!) of chicken recipes you never get tired of, and that you keep coming back to again and again. These are the tried-and-true dishes that deliver on everything from taste, to texture, to time.

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself. If you’re on the market for a new winning chicken dinner, say hello to five brand-new contenders. These set-it-and-forget-it meals require just five ingredients, and the slow cooker basically does all the work for you. Sounds too good to be true, right?

Weird, but it works.

Meal prepping? You might be leaving it too long.

It's incredibly easy to make and you can do it for a fraction of the cost.

A box of nuggets plus a few pantry staples equals your next miracle meal.

I lived off packaged stir-fry dinners from the freezer section for the better part of my 20s. As easy as it is to throw together a spur of the moment stir-fry dinner, there were many nights when all I wanted to do was open a package, dump it in a pan, and have dinner ready — and let’s be honest, there are still plenty of nights like these.

Salting certain vegetables and letting them sit for an hour or so helps to drain off excess moisture, so the finished dish is a lot less soggy. I already use this technique with cucumbers and zucchini, but only recently did I discover what a huge effect pre-salting has on one of my favorite vegetables: cabbage! I was introduced to this technique in Mark Bittman’s recipe for kimchi-style coleslaw.

It seems like there’s a new theory, trick, or technique every year for making sure the white and dark meat on a turkey cook evenly. What’s all the fuss about? Let’s take a look…When we talk about the white meat on a turkey or chicken, we’re talking about the breast meat. It’s white because the fuel for these muscle fibers comes primarily from a carbohydrate called glycogen and doesn’t require as much oxygen from the blood.

Chicken salad is one of the most deceptively tricky foods in the world. It seems like a simple sort of thing — like it’s just a utilitarian recipe to use up leftover chicken, or something to buy from the deli counter and keep around for the kids’ lunch boxes — but there is a world of difference between good chicken salad and bad chicken salad, and probably the vast majority of chicken salads in the world could best be described as just OK.

We’re not saying this is a debate that ranks up up there with health care, but still — there is a lot of disagreement over whether or not you should rinse raw chicken when it comes out of the package. We do not. And we have pretty good reasons for our stance… We’ve all read countless recipes that say to “rinse and pat dry” the chicken before proceeding.

Boneless skinless chicken breasts are one of the quickest, easiest, and healthiest cuts of meat to prepare, which is why they’re featured in so many recipes for weeknight meals. But we’re also constantly frustrated when these easy-peasy chicken breasts turn out dry and tasteless. Here are three methods that can help!The reason chicken breasts often end up dry is actually one of the things we value about them: they have very little fat.

Over the past several years, chicken sausage seems to have gone from a newfangled semi-diet food to a respected product in its own right. I used to feel a little sheepish when I bought it — as if I were cheating on my foodie street cred by buying this non-authentic and clearly commercialized version of real European sausage.

Even though I stockpile chicken bones and vegetable scraps in a bag in my freezer, I never seem to make enough roast chicken to support my homemade stock habit. But this weekend a friend shared a tip for a budget-friendly way to make chicken stock whenever you want. She discovered that our fancy neighborhood butcher shop sells chicken carcasses for $1.99 per pound.

Q: I buy whole chickens in order to reduce cost, but not being a huge meat eater myself, my fiancé is the one who gets to eat everything. He loves the mild taste of chicken breasts, but legs and thighs are not his favourite. I’m always looking for recipes that will mask the stronger taste of legs and thighs so that my fiancé can eat them too. Any ideas?

Q: I have found the best way to make homemade chicken broth is with a whole raw chicken rather than the carcass of a roasted chicken. I get much richer, more flavorful broth this way, and it works fine because I just use the meat in enchiladas or calzones, etc. However, I haven’t found a use for the skin — boiled chicken skin is a pretty disgusting thing, but if there’s a way I can use it rather than throw it out, that’d be great.

Today’s Lesson: Chicken & Poultry The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School.

Ah, boneless, skinless chicken breast — healthy eating that gets boring quickly. But think of chicken breast as a blank canvas that can be colored into something new just by changing what you season or serve it with. It doesn’t have to be complicated or time-consuming; you just have to make the choice to be adventurous. Here are five easy ideas to help make a quick meal of chicken breasts a lot more interesting.

There are few foods as comforting as homemade chicken noodle soup. It’s the first thing I turn to when I’m sick. And once the winter chill sets in, I feel like I could eat this warming soup for lunch day after day. Homemade chicken noodle soup is an essential go-to recipe that every home cook should have in their back pocket. But, before you get your soup simmering, be sure you’re not making one of these five common mistakes.

Q: I have four heads of cabbage in my fridge! I keep getting them in my CSA and I have no idea what to do with them. There are only two of us, and we can only eat so much cabbage soup. Please help. I don’t want them to go to waste. I’m drowning in cabbage. Sent by Mimi Editor: Right now I’m really into roasted cabbage. You can also use it to make slaws, salads, and stir-fries.

Remember these tricks the next time you want to get dinner on the table quickly.

Whether you always choose lean chicken breasts, make a beeline for super-flavorful thighs, or simply love a crispy-skinned whole bird, there’s no denying that chicken makes a truly satisfying meal. There are so many ways to prepare it, and the leftovers are sometimes even better than the main meal. Before getting in the kitchen to cook your next meal, make sure you have all the necessary pro tips nailed down.

Q: I love to roast a nice chicken about once every two weeks, and then add wine and lemon to the drippings to make a lovely sauce, or add flour to make a gravy. The only problem is that my boyfriend and I have moved in together (that’s not the problem), and he’s allergic to gluten and alcohol, even if it’s cooked down! Help! I’ve been just using the chicken jus as is, but it doesn’t last long enough to encompass all the servings of chicken.

There’s a lot to love about chicken breast. The low fat content keeps it lean, nourishing, and nutritious. It’s easy to cook, and hugely versatile. But because this meat is so lean, on its own, it lacks in the flavor department. All it needs is a boost from the outside. One of the easiest way to pile on the flavor is with a single ingredient that’s sitting in your pantry or fridge. I hope you’re ready for juicy, flavorful chicken.

If you prepare it the right way, cabbage is seriously delicious.

Right now brassicas like cauliflower, cabbage, broccoli, and Brussels sprouts are the stars of the market, and there is no better time to bring them into your kitchen. Beyond our arsenal of recipes for cooking up these beautiful vegetables, here are our best cooking lessons and tips that will help you seamlessly work more brassicas into your meal plan.