Recipes

This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again.

In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch.

This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style sofrito made with onions, carrots, celery, and parsley.

Roast chicken, crispy bacon, tender kale, and sweet red onion are tossed with gnocchi and topped with lemon zest and Parmesan for this hearty meal.

Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.

Sweet, hot, and tangy, these ribs from chef Lara Lee are seriously delicious, and easy to make indoors — no grill or smoker required. Kecap manis is an Indonesian sweet soy sauce that forms the foundational sweet and tangy flavor, and sticky texture, of the glaze that coats each bite of these tender ribs. If kecap manis is unavailable, see Note below for a homemade version.

Kwame Onwuachi’s flavorful geera pork gets heat from lots of Scotch bonnet peppers and brightness from lime and homemade green seasoning.

Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired. Serve with blueberry sauce.

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next lev

Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus, and herbs, then lets it sit overnight before roasting the meat until crispy.

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.

Pecorino Romano cheese and black pepper give this white bean soup a creamy and spicy kick.

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill

Here's the secret to pan-fried pork chops with a perfect crust.