Meatballs in ’Nduja Sauce
These meatballs are tender, savory, and juicy thanks to a rich blend of pork shoulder, belly, and spicy, spreadable ‘njuda. Traditionally, meatballs shouldn’t be overworked, but treat these more like a sausage filling—thorough mixing helps the fat emulsify properly. Substitute 70/30 ground pork for pork belly and pork shoulder if desired. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.
How to Make Super-Crispy Fried Chicken Sandwiches
Nothing beats the first bite of this iconic Southern sandwich.
Achiote-Marinated Quail with Grilled Peaches
These demure birds get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets. Choose firm peaches for this recipe; they’ll hold up best on the grill and soften nicely as they cook.
The Easiest (and Best) Fried Chicken Comes from Indiana
Seasoned just with salt and plenty of coarsely ground pepper, this regional favorite is hard to beat.
How to Make Chicken Shawarma at Home
Master the steps for sizzling spit-roasted shawarma at home.
The Best, Most Foolproof Way to Cook Chicken Thighs
Slow and steady heat means the crispiest chicken.