It's rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star ...

A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner. By Eric Kim When Amy Thielen was a child, she was a gabber: someone who needed to ...

Fried chicken belongs to the world. Wherever fowl wander the yard or roost in coops, and in any culture in which cooks ply hot fat, the dish surely exists. The twentieth-century globalization of U.S.

After a confounding waiting period, Popeyes has finally unleashed its new chicken nuggets on the U.S., promising a fast food poultry landscape that will never be the same again. Building off the ...

At The Harvey House, owners Shaina Robbins Papach and Joe Papach are used to putting fine-dining food in front of guests — plates like slow-cooked salmon with pea tendrils, a New York strip steak with ...