Cooking in Southeast Asia often means incorporating a riot of contrasting flavors and textures, and the classic Vietnamese technique of simmering meat or fish in dark, bittersweet caramel is a great ...

(Rotisserie chicken is fine, roasting your own is fine, or roasting chicken parts such as all-breasts or all-thighs is fine too.) 4 medium/large Sweet Onions, thinly sliced. 2 cups BBQ sauce (I like ...

This Huli Huli chicken sauce is a sweet, tangy, and savory Hawaiian-inspired glaze made with pineapple, soy, ginger, and ...

A British food magazine recently inspired me to create this recipe. The recipe in BBC GoodFood magazine was for caramel chicken wings, though I wasn’t much interested in the wings themselves. It was ...

Here’s an easy way to flavor boneless, skinless chicken breasts. They’re stuffed with creamy caramel and onion-flavored boursin cheese. Boursin is a cow’s milk cheese that’s spreadable. They make ...

This is a very straightforward northern Vietnamese preparation. I’ve read recipes from the central and southern Vietnamese regions that include garlic and chiles, and that saute the chicken with ...

Cookbook author and TV host Ina Garten — aka the Barefoot Contessa — is stopping by the TODAY kitchen to share two recipes from her new book, "Cook Like a Pro: Recipes and Tips for Home Cooks." She's ...

Sephardic cooking traditions of Morocco, as well as North African tagines and Mediterranean stews, influence this braised dish of chicken and okra. Often such dishes are flavored with preserved lemons ...