• Celebrate Chinese New Year with Simple, Satisfying Soy Sauce Chicken

    Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their family. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances.

  • Tiffani Theissen's Wings Will Fire Up Your Super Bowl Party

    Actress and Cooking Channel star Tiffani Thiessen will not be hosting a Super Bowl party this year, but she will be throwing passes of her own. “We used to have Super Bowl parties, but I have a new baby and it’s about sleep right now,” says the mother of 7-month-old son Holt and 5-year-old daughter Harper.

  • Smoked Chicken Wings from Maple Block Meat Co.

    These smoked chicken wings are inspired by wanting to create really delicious wings that are moist, flavorful and juicy (because of the brine and low cooking temperature, whether smoking or baking) and crispy (because of the grill) and don’t make you wish they had been deep-fried. This same set of steps and techniques can also be applied to drumsticks, legs and breasts of chicken.

  • Super Bowl Food: 12 Must-Try Chicken Wing Recipes

    Cooked in the fryer, the oven and even the slow cooker, these top-rated chicken wings will wow your party guests or satisfy a simple weeknight craving. Check out more of our favorite chicken wing recipes over at>> More from Buffalo Chicken, 19 Ways 20 Winning Chili Recipes Nachos, 17 Ways 36 Football Dip Recipes    

  • How to Make OG Wings With the Original Recipe from Buffalo

    Fifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.

  • The 15 Best Places To Get Chicken and Waffles

    Chicken & waffles is an unexpected dish. The ages-old “neither fish nor fowl” metaphor might apply here, except for the fact that fowl is, in fact, involved — usually fried, then set atop a spacious waffle, ready to be devoured. It’s a meal that has a long history in American cuisine. And its appeal is pretty clear: Travis Grimes, the executive chef at Charleston's Husk, notes that “chicken & waffles has everything you could want in a single dish. Crunch, salt, sweet, and savory. ...

  • Easy DIY Healthy Chicken Taco Bowls

    How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating some new dinners based on corn tortillas. But they really outdid themselves with this Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.

  • Indonesian Fried Rice from ‘Lucky Rice’

    The week’s cookbook is Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables by Danielle Chang (Clarkson Potter), founder of the LUCKYRICE festival and host and creator of Lucky Chow on PBS. Spiced with sweet soy sauce, shallots, garlic, shrimp paste, and chiles, and tossed with egg and chicken, this aromatic one-dish meal is actually a breakfast favorite. For added crunch, serve it with fried shallots and prawn crackers.

  • Oven-Baked Spicy Korean Chicken Wings for Game Day

    Diana Yen is the cookbook author and food stylist behind The Jewels of New York.  To gear up for game day, she’ll be sharing some touchdown recipes for your Super Bowl party starting with these spicy chicken wings baked to crispy perfection. Tune in this week for more Super Bowl recipes!

  • Pistachio and Yogurt Chicken Curry from ‘Made in India’

    This rich and mildly spiced dish is fit for a maharajah. In fact the inspiration for this dish came from a book I picked up on my travels in India: “Cooking Delights of the Maharajahs,”written by a former prince of Sailana, Digvijaya Singh. He loved the exotic Mughlai dishes served up in his kitchens so much that he learned and recorded every single one.

  • The Best Barbecue in America, By the Numbers

    How does one judge the best barbecue in America? Do you rank ribs by the number of fingers left covered in gooey, sweet barbecue sauce? Do you count the amount of calories served up on one platter? Does the darkness of char on beef brisket or a half a chicken designate better meat?

  • Poached Chicken, Crunchy Vegetables, and Herb Dressing from ‘Cook. Nourish. Glow.’

    I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days.

  • How to Put a Roast Chicken on the Table in Just 35 Minutes

    Sunday-afternoon cooking is a wonderful thing — in the hours before another chaotic work week rolls in, there’s time to prepare: a quiche for office lunches, a large batch of pasta that will get you through the next few days, a poached fish that will last at least until Tuesday. But come Wednesday, the dent you made in your ready-made food stock starts to widen, and by Thursday, you’re lucky if you have half a serving left of that delicious pasta. Enter: the pre-marinated roast chicken.

  • How to Make Perfect Breaded Chicken Cutlets

    The breaded cutlet is a venerable meal made all over the world using a variety of meats, most commonly veal, pork, or chicken. The chicken cutlet — which is found in America from fast food chains to red sauce joints, deli counters to fine-dining establishments — is an iconic American dish, readily available in every region, though the secret to the most succulent chicken cutlet is often ignored in a most obvious place: the chicken itself.

  • How to Make a Perfect Fried Chicken Sandwich

    (Photo Courtesy of Gabriel Stabile)

  • Warm Up With Crock-Pot Southwestern Chicken Soup on Cold Winter Days

    This turbocharged, south-of-the-border chicken soup features a spicy, tomatoey broth overflowing with tender shredded chicken and fresh, bright garnishes. Typically, this broth acquires its deep, smoky flavor from charred vegetables. To replicate these flavors in a slow cooker, we browned some of the vegetables in a skillet before adding them to the slow cooker.

  • 5 Spiced Chicken Dishes that Are Ready for Winter

    Last week we tested a Spiced Buttermilk Roast Chicken for a recipe contest and realized — after we’d eaten the entire chicken quickly, hungrily—that these spices are too good to reserve for desserts and sugar-spiked coffees. As we started digging through our chicken recipes, we realized that this is something we’ve known for quite some time—cloves, allspice, cinnamon, and nutmeg are the hidden something in some of our favorite chicken recipes.

  • Smoky Chepper Supreme Is a Tasty Twist On Chicken Parm

    The combined flavors of smoked mozzarella, red peppers, tangy tomato sauce, and lightly breaded chicken cutlets are both unique and familiar. But this tasty twist on the classic chicken Parmesan elevates chicken Parm to new heights.

  • 40-Clove Garlic Chicken, With an Asian Twist

    Sarah Leung stuffs more garlic than ever thought possible — 40 cloves! — into this satisfying chicken dish. Chicken with 40 cloves of garlic is a classic French dish that, yes, does involve a mind-boggling amount of garlic.

  • Crock-Pot Chicken Is the Easiest Holiday Dinner

    A roast chicken can make for an elegant Sunday dinner or a quick dinner party main course. But the whole roasting process becomes much less high maintenance when you cook the chicken in a Crock-Pot.