Whenever you’re deep-frying, remember this: A vessel with deep sides will reduce spattering. A broader vessel will allow you to fry more pieces at once but will require considerably more oil; a narrower vessel will conserve oil but will mean you must cook in batches. The choice is yours. Coconut Rice (page 516) or Plantains in Coconut Milk (page 472) would be sensational here, but as you know, fried chicken goes well with anything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.