I’ve heard a lot of people comment over the years that white-meat chicken is dry. True, it’s not as fatty as dark meat, but it’s not dry when it’s cooked properly. The important thing to remember is that as soon as it’s no longer pink inside, you want to get it off the heat. If you don’t see pink, it’s cooked. You don’t need to cook it another five minutes “just to be sure.” All that will do is dry it out. Additionally, it’s important that you start cooking it at a high heat and don’t overcrowd it in the pan. If the heat isn’t high enough or the pan is too small for the amount of chicken, excess moisture will build up and you won’t get that browning on the outside that is so delicious. These basic tips, along with misting or very lightly rubbing chicken breasts with olive oil to create a protective coating of sorts, will keep you from needing tons of fat to make absolutely scrumptious chicken dishes.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.