One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.

Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.

Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.

The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.

Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.

It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.

The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms.

Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.


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Buckwheat not dead: Healthy grain can make earthy dessert

People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle. For Southern cook Sean Brock, the secret to getting a rich, earthy taste in savory and sweet dishes is buckwheat, the often-neglected ingredient that's become popular with cool cooks.