Friday evenings have this wonderful ability to transport you to different culinary worlds through the magic of aromatic ...

Hey everyone, Jason Griffith here! When I’m looking for a meal that feels incredibly elegant and flavorful but comes together ...

Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha’s landmark cookbook, “Made in ...

Once cooked, garlic offers a sweetness to this creamy garlic chicken dish instead of a pungent bite. The creamy sauce is so ...

Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes.

Cut the chicken into approximately 1 1/2-inch pieces and pat dry with paper towels. Sprinkle on all sides with the salt and pepper. Turn on your range hood if you have one.