Step-by-step, we show you how to prepare, stuff, and fire-roast an entire chicken in a traditional blazing tandoor. Farm-fresh veggies seal in the flavor, while the clay oven creates that iconic ...

One tablespoon of medium-grain sea salt per 4 1/2 pounds of meat may sound like overkill, but salting the chicken 1 to 3 days ahead of time (and storing, lightly covered in the fridge) elicits a ...

Chicken 4 chicken leg quarters, patted dry (about 2 1/4 pounds) 2 teaspoons plus 1/2 tablespoon kosher salt, divided 2 yellow onions, divided 1/2 cup water, divided 1 1/4 cups vegetable oil, divided ...

Stir together the flour and drained yogurt until smooth. Stir into the chicken. Bring to a simmer and cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes.

The USDA recommends cooking chicken until it reaches 165 F, but since I'm making a whole bird and not just a piece of chicken breast, I like to ensure it's done.

2. Pasta With Bacon, Cheese, Lemon and Pine Nuts I made this on Monday, and my little family went crazy for it, which is the point: Julia Moskin wrote the recipe to be customizable for everyone at ...

As the saying goes, "If you love someone, roast them a chicken; if you burn for them, roast them a jerk chicken." We may or may not have just made up that saying, but we do believe it.

1 cup plain whole-milk yogurt OR ¾ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water 4 medium garlic cloves, smashed and peeled 1 medium red OR yellow onion, half roughly chopped ...