Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

"Sauté onions, celery, carrots," she explained, "then add pieces of leftover roast chicken, make a béchamel and use a pre-made pie crust. It’s so good—as good as homemade."...

The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls....

Don't say we didn't warn you! These hors d'oeuvre–size soft tacos will be gobbled up faster than you can say tinga de pollo.

Pop open a bottle, pour yourself a glass, and get cooking with 20 of our favorite recipes made with wine

This recipe was originally published as part of the Signature Dishes feature and slideshow.

We're turning up the temperature with fiery new recipes for grilled chicken, summer rolls, and dessert jellies, plus homemade kimchi and hot spots in Arizona dining

Fire up the flames for the ultimate barbecue bash starring all of your grilled favorites, plus classic sides to complete your finger-licking feast

Nothing says summer quite like barbecue chicken. No matter how many culinary fads Americans latch onto, the simplicity of a classic tomato barbecue sauce just can't be beat.

This spicy sweet-and-sour grilled chicken is the best we've had to date. It's got enough heat to titillate your taste buds, but not so much that kids will steer clear.