If you’re like us, the phrase “Caesar salad” brings a twinkle of delight, as you visualize this tried-and-true classic. For over a century — yes, the Caesar was invented in Mexico in 1924 — this ...

Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs, ...

For the dressing: Add the garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon zest and juice, and a big pinch of salt and pepper to a food processor or blender and blend until pureed.

From sweet and saucy to spicy and crispy, these finger-licking good chicken wing recipes are best served with a few extra ...

Here are the chicken recipes our readers have saved the most this month, including a flaky pot pie, saucy chicken Francese, ...

Season chicken. Dredge in potato starch, then in beaten egg, and deep-fry until crispy. Set aside. Sauté in pan in a little annatto oil, garlic and ginger until brown. Add chicken stock, lemon juice, ...

new video loaded: Crispy Lemon Chicken Cutlets With Salmoriglio Sauce transcript How about some crispy lemon chicken cutlets with salmoriglio sauce? Zest one lemon, reserving the zest for the bread ...

Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant riffs on Caesar salad in a way that sparkles with citrus brightness. The ...