I love a chicken salad sandwich, but I like the chicken salad itself to be full of flavor and not plain and boring. So when I make chicken salad, I start with a whole chicken because I like both white and dark meat, and because I want to have a lot of chicken salad to go around. Then I put pickles, apples, grapes, eggs, and pecans in it, so that it’s a rich, filling salad that’s great on its own with Ritz or saltine crackers, or on a toasted English muffin, or on other bread as a sandwich. Should you have any leftover barbecue chicken (see page 31) or smoked chicken (see page 40), you can scale down this recipe based on what you have and make a smaller amount of the chicken salad with the leftovers.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.