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Sandwiched: Crispy Caper Chicken and Homemade Mayonnaise
Boneless, skinless chicken breasts and cutlets are surely close cousins of the rubber flip-flop. I've dined on many a chewy version in the name of healthful eating, but am always left wishing I had a do-over meal. When properly encased in a crisp coating of flavorful breadcrumbs, however, I will make an exception and pardon the aforementioned offense.Dinner Tonight: Star Anise Chicken Thighs with Meyer Lemon
I have a strange infatuation with star anise, so I was sold on this recipe from The Breakaway Cook from the very beginning. But my enthusiasm only strengthened when I realized it'd be served with Meyer lemons, which are roasted on the same baking sheet as the chicken. I could just smell the fragrant chicken pieces before ever walking into the kitchen.The Best Way to Eat Popeye's Fried Chicken
I got a letter in my inbox from none other than Anthony Myint, co-owner and chef at Mission Chinese Food (one of the best restaurants I ate at last year) sharing a fried chicken hack. "Allow dark meat pieces to cool completely, even overnight in the fridge. Fry at 350 F for 2-3 minutes and then allow to drain/rest for 3 minutes. Crunch Factor!"Sunday Supper: Chicken Mole
The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components. This version is based on the style that originates in Oaxaca and uses a combination of chilies, spices, nuts and chocolate to create a final product that is complex and enticing. And although the thought of chicken and chocolate may be disconcerting, I have to recommend taking a leap of faith and giving this mole a shot.Video: Halal Chicken Slaughter
We gave you an in-depth photo tour of the Madani Halal slaughterhouse in Queens just last week; here's another look at the facility. Everyday folks line up around the corner at Madani to choose their own live chicken or goat, watch it get killed, then take it home for dinner. WARNING: This video contains graphic images.The Nasty Bits: Chicken Feet, Reconsidered
My method for cooking chicken feet has always been to deep fry it and then simmer it, resulting in gelatinous chicken feet. But since I was getting tired of the same old thing, I reversed the order—first simmered, then deep-fried. The results were sufficiently different as to reinvigorate my love of chicken feet.Easy Skillet Braised Chicken with Peppers and Paprika
This dish isn't quite chicken paprikash, which would require some sort of dairy element to finish it (usually a soured cream), but it's pretty darn close in flavor and equally delicious. A little lighter, a little brighter, and perfectly suited for fall evenings.Weekend Cook and Tell Round Up: Roast Chicken Roast-Off
In our most recent Weekend Cook and Tell we asked all of you to offer up your preferred chicken roasting methods for a challenge we dubbed Roast Chicken Roast-Off. Looking forward to all sorts of stuffing, trussing, spatchcocking, and rubbing, we were curious to see how all of you made the juiciest bird with the crispiest skin. Without further ado, let's take a look at all of the ways you guys roast your chickens.Use Popeye's Chicken Nuggets to Make Awesome Homemade Chinese-American Food
I often find myself craving that crispy, saucy, glazed fried chicken that's ubiquitous on Chinese-American restaurant menus—the stuff used to make General Tso's, or Orange Chicken, or Sesame Chicken, or Americanized versions of Kung Pao Chicken. But frankly, the sauces and vegetables that come with most restaurant versions just ain't very good. Wouldn't it be great if I could just make this stuff for myself at home to suit my own tastes? Yes. The solution is picking up a couple boxes of chicken nuggets from Popeye's to use as the foundation.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
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