My rice cooker makes a double batch every Sunday now, purely so I have cold rice ready for fried rice by Tuesday. That’s the real secret behind a good fried rice recipe: rice that sat in the fridge overnight, not rice you just cooked. I learned this the hard way after years of mushy, clumped-together…
I buy ground chicken almost every week because it’s the one protein my kids don’t complain about and my grocery bill doesn’t hate. The problem is I used to make the same three things with it until dinner got boring fast. These 10 ground chicken recipes are what pulled me out of that rut over…
Introduction The breading falling off is the actual problem with most chicken parmesan recipes, not the sauce and not the cheese. I spent three dinners in a row watching the crust slide clean off the chicken the second it hit the marinara, and the fix turned out to be almost embarrassingly simple: sear the cutlets…
My first chicken pot pie came out of the oven with a crust so pale I baked it another fifteen minutes just to get any color on it, and the bottom was still wet when I cut into it. That was four attempts and one very confused Thanksgiving guest ago. The version below is the…
I’ve made marry me chicken often enough that my husband stops asking what’s for dinner the second he smells garlic and parmesan from the hallway. The name promises a proposal, but what it actually delivers is seared chicken breast under a sauce thick enough to spoon over rice, built from sun-dried tomatoes, cream, and parmesan…
I buy a rotisserie chicken almost every Sunday, mostly because it’s cheaper than raw chicken breast at my store and I don’t have to touch raw meat on a day I’m already tired. The problem is always the same: by Wednesday I’m staring at half a chicken wondering what to do with it besides another…
Ten years of Sunday mornings have taught me that a good french toast recipe is the easiest way to turn stale bread and a handful of eggs into the best part of the week. This list covers ten versions I’ve actually made in my own kitchen, from the classic cinnamon-vanilla slice my grandmother taught me…
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