"Cornell chicken," as it's known, is beautifully simple and remains one of the most lauded chicken marinades and summer cookout recipes. You'll find Cornell chicken served at restaurants, particularly ...

Sam’s Club shoppers will soon notice a change to the retailer’s private-label rotisserie chicken packaging. A new tray means ...

Founders of the closed ( sold, and reopened) ice cream empire, Ample Hills, Jackie Cuscuna and Brian Smith, are trying out a ...

T he world of ramen is so much bigger than just tonkotsu, and Kagura-ya is here to prove it. Unlike the pork bone-based ...

With sushi that’ll rewire your brain chemistry and some of the world’s best Neapolitan pizza, Tokyo’s dining scene is reason ...

TIP: Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.

Tip: Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.

The best-tasting chicken results when you don’t take it too far from itself, when you let the chicken taste like chicken. For that, you might start with the bird, and look to “the chicken ...

Sprinkle chicken evenly with 1 1/2 teaspoons salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about ...

Roast a chicken breast and it will cook pretty quickly and be ready to pull out of the oven a bit under 165°F, which will allow it to coast to a finish without overcooking, something known as ...

In a large mixing bowl whisk the eggs, chicken schmaltz, seltzer water, salt and pepper together. In a separate bowl whisk together the dill, green onions, Matzo meal and baking powder.