Recipes

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.

In this supersimple dish from Justin Chapple, chicken legs roast on top of torn pieces of bread that absorb the rich and tangy juices, becoming deliciously crisp and chewy.

Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic and Douglas fir—a signature ingredient from their flagship restaurant, Rich Table, that they forage themselves. In this adaptation, the chicken is roasted in the oven, and the brine is made with buttermilk, dried porcini, garlic and rosemary, though if you have access to Douglas fir sprigs, feel free to use them.

For this easy one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent leftovers. There's very little clean-up as everything bakes up together and can be served straight from the pan. It's super healthy from the kale and lemon, but also hearty because of the roasted potatoes.

“I’ve always been confident that simple, delicious food is good on its own terms. You just have to not mess it up.” — Judy Rodgers

Ashley Christensen, the chef at Poole's in North Carolina, kicks up her pimiento cheese with spicy poblanos and green hot sauce. In this brilliant riff, Justin Chapple spreads the creamy dip under the skin of a whole bird before it's roasted to get both crispy skin and juicy meat.

Succulent chicken is butter-roasted to golden perfection, then finished with a savory soy garlic glaze. The result is a rich, juicy dish with a perfect balance of umami, sweetness, and crisp, caramelized skin.

Juicy roast chicken is served with a vibrant cilantro mint chutney, bursting with fresh herbs, citrus, and a hint of spice. This dish balances rich, savory flavors with bright, zesty freshness for a bold, satisfying meal.

Chef Hillary Sterling's roast chicken is spicy, garlicky, and perfectly juicy — and excellent served over smoky, caramelized vegetables.

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

To make the most of rotisserie chicken, Food & Wine's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. To stay in keeping with traditional Buffalo wings, he serves the calzone with celery sticks and blue cheese.

Scarpariello is a classic Italian-American dish, but it’s easy to pull off at home with jarred pickled peppers and sweet Italian sausage. This one-pot meal requires no chopping at all (just dump and stir) and features ingredients that you can find just about anywhere (making it ideal for, say, that poorly equipped vacation rental). Raid the pickle aisle for jars of your favorite pickled peppers; they add a flavorful punch with zero effort. Serve the scarpariello with crusty bread to soak up the juices.

This caramel and apple crumble pie recipe is so delicious and sweet! With its pastry crust and cinnamon-spiced oat topping, it is the perfect combination of caramel apple pie and apple crumble.

Chef Anita Lo designed this easy recipe for those nights when you're cooking for one.