Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window—and that’s a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It’s fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

While the chicken thighs braise in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it’s positively liquid gold for anyone feeling the first tingles of cold season.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.