Recipes

Juicy roast chicken is served with a vibrant cilantro mint chutney, bursting with fresh herbs, citrus, and a hint of spice. This dish balances rich, savory flavors with bright, zesty freshness for a bold, satisfying meal.

Chef Hillary Sterling's roast chicken is spicy, garlicky, and perfectly juicy — and excellent served over smoky, caramelized vegetables.

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

To make the most of rotisserie chicken, Food & Wine's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. To stay in keeping with traditional Buffalo wings, he serves the calzone with celery sticks and blue cheese.

Scarpariello is a classic Italian-American dish, but it’s easy to pull off at home with jarred pickled peppers and sweet Italian sausage. This one-pot meal requires no chopping at all (just dump and stir) and features ingredients that you can find just about anywhere (making it ideal for, say, that poorly equipped vacation rental). Raid the pickle aisle for jars of your favorite pickled peppers; they add a flavorful punch with zero effort. Serve the scarpariello with crusty bread to soak up the juices.