This is the best fried chicken ever. The smoke permeates the meat, seasoning it from the inside out. Combined with the crunchy exterior and juicy meat, it is revelatory. Just remember to let it rest before eating. It’s almost impossible not to dive in immediately, but when the chicken is too hot you can’t fully appreciate the texture and flavors. We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio. Whatever you do, just make sure you try this technique. It’s a little bit of work for a big reward.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.