“You can always judge the quality of a cook or a restaurant by roast chicken,” wrote Julia Child in “Mastering the Art of French

July Fourth begs for a magnificent grill party. It’s summer, it’s a great celebration of the nation’s birth and everyone is outdoors and in

“Chicken with cheese”: The words conjure up visions of that college-student standby, the fried-chicken melt. But poulet au fromage is something quite different —

You say you want a striking way to serve barbecued chicken? Here’s one that will stick in your guests’ minds. It looks like a

Making a favorite summer dish at a friend’s house recently, I used oregano that he’d bought in his local supermarket. The baked chicken I

When skies turn dark and temperatures plunge, out come the short lists of dishes to warm body and soul. To those lists should be