Pat one 3–3½-lb. whole chicken dry with paper towels and sprinkle inside and out with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper.

Place corn in a microwave-safe bowl and microwave on high for 2 minutes to defrost. Mix tomatoes, onion, jalapeno pepper and cilantro with the corn. Add the ground cumin and salt and pepper to ...

1/4 cup shredded reduced fat-cheddar cheese 3/4 cup diced avocado 1/2 cup seeded, chopped bell peppers, any color 1/2 cup chopped celery 1/2 cup unpeeled chopped cucumber 1/2 cup peeled, shredded ...

Roast for and hour and a half, or until the chicken reaches an internal temperature of 165oF and the skin is crispy and golden brown. Baste frequently as it cooks (optional, for more flavor and ...

Put pita bread in oven to warm slightly. Do not let it get too crisp. Cut breads in half, open pockets. Spoon half relish into pockets. Add roast beef, finish with remaining relish. Yield: Serves 2.

Roast your chicken at 425°F for 35 to 45 minutes, depending on its size. If you aren't sure if it has cooked through, check the temperature; you want the breast to reach 160°F, and the thighs ...

This particular mix calls for water, salt, sugar, and honey, so I brought it to a boil, cooled it to room temperature, added the chicken, sealed the pot with plastic wrap, and let it all sit in ...

This high-protein tub of goodness, which tends to be eaten cold, can be heated up to create more new and interesting meals ...