In this dish from my youth, the chicken is marinated and poached before it is battered and fried until crunchy. Poaching the chicken first enables you to deep-fry in less time, yields more tender meat, and mellows the pungency of the garlic. Small pieces of bone-in chicken are traditionally used, but I prefer to fry boneless, skinless thighs for convenience. Rolling the chicken in panko (Japanese bread crumbs) yields a crispy shell that keeps for hours.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.