Roast chicken is the perfect cold-weather dinner, and this version has a Southern touch with a sweet tea brine.

Do you have a friend who always eyes your pickle spear the second your plate hits the table? Are you that friend? If so, you need to try the pickle-brined spatchcocked chicken recipe from Grillo’s ...

There comes a time when even the most beloved and closely held adages need to be challenged. Take Plato’s “necessity is the mother of invention.” Centuries ago, for example, long before refrigeration, ...

1. Eat the pickles. Reserve the pickling liquid. 2. Lay the chicken flat on table lined with plastic wrap. Cover chickens with a second layer of plastic wrap. Using a meat tenderizer (or a rolling pin ...

Think “comfort food,” and for many of us, that means fried chicken. Unpretentious and best eaten with your fingers, there is still an art to great fried chicken. Take a tender piece of meat, ...

If you make chicken on the regular, but it always comes out rather dry or flavorless, you need to get on the brine train.

In anticipation of warmer weather and the formal arrival of spring (at least here in the east coast, where cold weather continues to plague us), I’ve been on the hunt for a foolproof recipe for ...

Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with ...

One of the five recipes uses saltine crackers as the primary ingredient for the breading and two of the recipes use boneless, ...

Where does Southern food come from? In a new book that’s part memoir and part history, culinary historian Michael W. Twitty argues that much of it has African roots, and is intertwined with our ...