A Dash of Sass (1)
Andrea Meyers (1)
The true "devil style" chicken is liberally seasoned with red pepper flakes, but for a milder version just omit the spice.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
Food writer and barbecue aficionado Connie McCabe shared this recipe for perfect grilled chicken—her father's—with us.
This salad is often served with chicken soup with cellophane noodles.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
This is our take on the classic duck à l’orange.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Squash blossoms impart a delicate flavor and color to this delicious soup.
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.
Black beans give this dish a twist on traditional Lowcountry fare.
A Lowcountry favorite, this hearty dish is a quintessentially Southern meal when served with grits and okra.