Recipes

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.

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

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Wide pappardelle noodles are tossed with tender chicken and a vibrant pistachio mint pesto, creating a fresh, herbaceous dish with a subtle nutty crunch. A light yet satisfying pasta perfect for any season.

This chicken is cooked in nutty brown butter until it's juicy and tender, then gets a zesty splash of fresh lemon juice to brighten it up.

This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again.

A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.

Instead of using dried lemon pepper seasoning, season chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with some chopped fresh dill and oregano. While the thighs roast, the fat adds extra flavor and crunch to the lemony potatoes. After the chicken is done, the potatoes roast in the drippings for a few extra minutes until they start to brown. Serve the finished dish with lemon wedges.

Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these crispy fried wings the perfect level of spice, sweetness, and salt.

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.

Easy, elegant, and endlessly delicious, Chicken Diane is a one-skillet dish that's perfect for any night of the week.

At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.

Sauce Chasseur is classically thickened with a rich demi-glace, but this version uses cream which allows the flavors of the herbs, tomatoes, and acidic wine to come through.

Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight.

Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.

Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are served with a cooling black mint dipping sauce.

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here. Nuoc cham unites things with its Viet imprint.

Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up.

Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Just thick enough and full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. We added a bouqet garni to infuse the stew with extra flavor; save time by substituting a few thyme sprigs and 1 bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.

Too busy to braise on a weeknight? Maybe you should rethink your protein.

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.

Sauté tender chicken thighs with duck fat for a craveable version of this meat-enriched bean gratin, which is on the dinner table in under an hour.

A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken dinner.

Chicken thighs, smoked sausage, and Carolina Gold Rice simmer together into the coziest chicken stew.

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.

The contrast between cool, lemony greens, warm spice-rubbed chicken, and crispy oven-baked chickpeas makes this main-course salad especially satisfying.

Serve a filling and satisfying whole-grain skillet with bright pops of fresh citrus in 35 minutes.

Roasted feta and burst tomatoes melt into a luscious sauce that coats every curl of pasta in this easy, weeknight-friendly dinner.

Juicy chicken thighs, egg noodles, and sun-dried tomatoes bulk up this modern riff on a classic chicken noodle soup.

Frying chicken in an air fryer is low-fuss and yields wonderfully crispy results. For this recipe, you start with a hot sauce-buttermilk soak, and then coat the chicken thighs with a well-seasoned flour mixture. After a dip in beaten eggs and a final coating in the flour, the air fryer will take it from there. The finished chicken is paired with hot honey that's flavored with guajillo chile and apple cider vinegar. Any leftovers will be equally delicious served for lunch the next day.

Chicken thighs braise in a tangy cider vinegar sauce in this cozy weeknight dinner.

Accompanied by an heirloom tomato salad, these super-crispy thighs, inspired by Jess Hereth, Director of Restaurants at Olympia Provisions in Portland, Oregon, are gorgeous paired with orange wines. "Tomatoes are notoriously frustrating with wine, but the balance of acidity, tannin, and tropical flavors in orange wines seems to pair nicely,” Hereth says. Depending on the sweetness of the tomatoes, adjust the lemon juice to taste; late-summer, super-ripe tomatoes may require a bit more acid. This recipe can also be prepared with 4 (4-ounce) bone-in lamb chops; cook 4 minutes per side for medium-rare.

Perfectly golden, crisp breaded and fried chicken cutlets are an incredibly comforting dish. Serve the chicken katsu with tonkatsu sauce, Dijon mustard, and steamed sushi rice.

When it's so blazing hot outside that you can't bear the thought of firing up the grill, this no-fuss slow-cooker barbecue chicken recipe will come to the rescue. A quick sear in a cast-iron skillet awakens the flavors of the herbs and spices and gives the chicken a nice crust that makes the finished barbecue taste more authentic. The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly.

Get the satisfaction of a slow-cooked spring meal that comes together in about 45 minutes.

Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner.

This sheet pan dinner features yogurt-marinated chicken thighs with charred Broccolini and potatoes.

This quick and simple weeknight chicken stir-fry gets vibrant sweet heat from a fresh pineapple and chile glaze.

Chicken thighs are enriched by a salty, savory feta brine keeping the meat moist and using up everything your feta container has to offer.

This quick 30-minute braise features tender chicken thighs and mushrooms in a gingery, soy-based sauce.

Well-seasoned chicken thighs, roasted onions, and a bright zhoug sauce bring big flavor to this hummus bowl.

Crispy chicken thighs, potatoes, and a garlic-white wine sauce are the basis of this classic Chicago dish.

Stuffed manicotti with chicken and cheese, baked in sauce. A simplified version of the Italian classic that doesn’t skimp on taste.

I've come to find out that cherry cola makes an incredibly delicious rack of ribs, which strangely enough, don't really taste like either cherry or cola, but taste very similar to your All-American Midwest-style barbecue.

Chef John's sweet tea ribs have a tea-infused barbecue sauce, and are sliced apart and finished by cooking in the sauce. This method gets the flavor of the indescribably delicious, beautifully seasoned, gorgeously deep brown sweet tea sauce all the way to the bone.

"Both times I ate this, I ate about 1/3 of the baking dish!"