An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with mushrooms, onion, and tomato. It tastes like it's been cooking ...

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A homemade hickory smoked bbq sauce is brushed over chicken drumsticks and grilled to perfection. These Hickory Smoked bbq ...

No matter the culture, Anthony Bourdain always had his finger on the pulse of the culinary zeitgeist -- and that included his ...

Both chicken thighs and breasts are nutritious protein sources, but differ in fat and calorie content. Chicken breasts are ...

It’s safe to say Chef G. Garvin knows how to throw down in the kitchen, and one classic dish you can’t mess up as a ...

Essentially, Ina Garten’s “Perfect Roast Chicken” consists of a 5- to 6-pound roasting chicken with the giblets removed. It's ...

“Fried onions are perfect when added to the layering process of biryanis and pulaos or even to garnish plain rice. When cooking lamb raan (slow-cooked roasted lamb with spices), add crispy fried ...

Chicken, bay leaves, garlic and coarse salt. Just add skewers, and you have a traditional espetada — or perhaps a spatchcocked chicken?

Method: Coat the pork belly with the powder and place it in a sous vide bag. Seal and cook at 68C for 12 hours in the machine. Once done cooking, let it rest briefly before slicing and serving hot.

What is a competitive chicken show, and why are they growing in popularity? We've done the research, and you might be ...

Discover hidden Tennessee spots serving the crispiest, juiciest fried chicken locals swear by — from fiery Nashville heat to ...