Crispy chicken thighs, creamy and cheesy potato-fennel gratin, and a mustard-beer sauce with just one sheet pan? Yup.

Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.

These summery grilled chicken thighs with sweet corn are scented with basil and lime Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce

Skip deep frying and use your air fryer for easy, juicy katsu-style chicken encased in crunchy panko bread crumbs in under an hour.

Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you've got chicken perfection.

General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.