Chicken salad is one of my all-time favorite dishes. It’s good mounded in a butter lettuce cup or spread between two slices of whole wheat bread. Many recipes call for poached chicken. Years ago, when trying to replicate the famous chicken salad then sold at Zabar’s, the renowned food market on New York’s Upper West Side, I tried roasting the chicken at a low temperature on the bone. When meat, any meat, is cooked on the bone, it is more tender and juicy. I still do not know whether this is how Zabar’s did it, but it is delicious and wonderfully simple.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.