chicken

6 to 8 potatoes (I like Yukon Gold. If the potatoes are large, use 6. If they're medium-small, use 8.) 1 cup cornichons, chopped 1 small chicken (baked or boiled and shredded; you could use leftover chicken too) 4 hard-boiled eggs, chopped 1/4 cup freshly-squeezed lemon juice (about 1 lemon) 1/4 cup olive oil, plus more for serving 1 to 2 cups mayonnaise (homemade or store-bought) Salt and pepper, to taste 1 cup canned, fresh, or frozen baby peas Bread of your choice, for serving. I like with either warmed flat bread or baguette drizzled with olive oil and toasted. Lemon wedges Chopped chives, for serving

I never cooked with za'atar before meeting my husband, who is Arabic. Clearly, I was missing out for many years. Za'atar is a blend of spices (with thyme being the main ingredient) and can be used in anything from meats to flatbreads or veggies.

I’ll admit that I don’t eat as much fruit as I should, but when grapes are in season, I can never resist bringing some home from our farmers’ market. I’m always looking for savory applications for grapes, and I have come to love using them to dress up pan sauces.

I am from Buffalo, NY and I love wings. Strange right. I also prefer the wing portion over the drummette. However, I find it frustrating to try to effectively dip the wing portion in bleu cheese. So this recipe is my attempt to integrate the cool, rich flavor of bleu cheese with the thrill of hot sauce and the least post fying work necessary.

When I was growing up, my mom called her version of this very simple chicken dish "cold boiled-chicken" because it was essentially a boiled chicken served cold or sometimes sort of tepid but never blazing hot.

Are you always on the lookout for quick and easy weeknight dinners that you feel good about feeding yourself and your family? So am I.

I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance.

After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken.

This recipe is pretty simple: Roast some chicken and sweet potatoes with chile and spices, cook up some lovely, herbaceous cilantro rice while you roast, and top it all off with a nice dollop of lime-sour cream.

This chicken uses several Middle Eastern spices as well as fresh lemons. It's tangy, spicy, and sweet, and has become a favorite.