This time of year, I do everything in my power not to succumb to the shadow looming over my mood. Getting out for a walk each day helps a lot, but if I can’t manage that, I make sure to leave my desk ...

Cooler weather is here, and with it come all the comfort recipes we associate with the season. I love braised foods because, after a few hands-off hours on the stove or in the oven, the final dish is ...

Season the chicken thighs all over with salt and pepper. Heat a large skillet over low heat. Place the chicken, skin side down allowing the chicken skin to render, approximately 12-15 minutes. Remove ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. When I host a dinner party this time of year, I’m apt to braise. The ...

In this spicy vinegar chicken recipe, bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

To prepare chicken with olives and peppers, wash and dry the peppers, then remove the cap to take out the stalk (1), cut them in half lengthwise, remove the seeds and white filaments with a sharp ...

Chicken braised with apples is a quintessential fall dish. The apples almost melt in the pan, lending their texture and fruity flavors to the sauce. A splash of apple cider and apple cider vinegar ...