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This recipe is full of genius shortcuts that save on time and effort while still delivering on flavor.
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This internet-famous recipe is endlessly riffable and always delicious.
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This simple dish of shredded chicken and creamy rice is like a warm hug.
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One of the most useful things I learned in culinary school was the importance of a good pan sauce. A pan sauce is made with the drippings left behind from cooking a piece of meat (or “fond” if you want to get chef-y). That fond is basically free flavor, and it’s a shame to waste it.
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To make without wine, substitute chicken broth plus an optional tablespoon of white or cider vinegar.
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The rich gelatin of the feet creates a rich and nutritious stock.
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Once you peel and cut the potatoes, to keep from browning, place them in a bowl of cold water, enough to cover the potatoes. Set aside until ready to cook.
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I’ve added some green seasoning to the chicken marinade along with the jerk seasoning. It gives the meat extra flavor! Caribbean green seasoning is a seasoning base made of various herbs and vegetables that typically contains onion, scallions, garlic, and pepper. It is widely used in Caribbean cooking to marinate meat and as a flavoring for rice, stews, and soups.
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This succulent, 5-star rated lemon chicken is one of our most popular recipes for a reason.
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