Spices, chicken thighs, and veggies come together beautifully for this simple, quick-to-prep recipe. One thing to bear in mind before eating: portion control. This version serves two, and each serving ...

Confit is a French verb traditionally meaning* to cook food in its own fat. Duck confit, in which duck legs are immersed in duck fat and then slowly braised until they're meltingly tender, is a ...

These anti-inflammatory sheet-pan recipes are made with whole food ingredients to help reduce unpleasant symptoms if you’ve ...

Harissa, a hot chile pepper paste that hails from northern Africa, adds tons of flavor and shines when it's combined with ...

Place the chicken thighs, skin side down, in a sauté pan and slowly render the skin over medium to medium-low heat. The skin will turn golden and render its fat, taking about 15 minutes. Once the skin ...

Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.

Welcome to false spring—that awkward stretch when winter lingers but the weather is showing off a bit of the warmth that is soon to come. There's still time to savor seared meats and cozy, slow-cooked ...

Make sure to get some color on your chicken. Searing your chicken before letting it simmer in the sauce is essential for ...

Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined. Season chicken thighs generously on ...