This satisfying one-pan dish combines salty bacon, tangy sauerkraut, tart apple, woody juniper berries, and juicy chicken ...

This warm bubbly braise is comfort in a bowl.

Low and slow is the way to go when temperatures plunge and the holidays heat up. Braising is a surefire, no-fuss technique ...

Chicken thighs have finally gotten their due in the kitchen, and for good reason. They are, in our estimation, the best option for most cooks (and we really love chicken dinners). They are inexpensive ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

The technique of braising may sound a bit intimidating, but there's really nothing to it. Slowly cooking meat in a covered casserole dish or Dutch oven with a small amount of liquid produces amazing ...

Fry the bacon in a medium saute pan until it gives up most of its fat but is not yet crisp. Transfer the bacon to absorbent paper and pour off all but 3 tablespoons of the fat. With the pan over ...

Ask any omnivore what their favorite meat is and you can bet chicken will be at the top of the list. This universally beloved meat is a powerhouse of protein with endless flavor opportunities. Salt ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

This chicken dinner packs a serious punch of flavor with one minimalistic ingredient list. It’s aromatic, savory, sweet and umami-rich. Yet making it is mostly a hands-off affair —plus, it can even be ...