Spatchcocking involves cutting the backbone out of a raw, whole bird – chicken, turkey, whatever – in order to basically ...

This spring-forward chickpea salad is loaded with fresh veggies like peas and radishes, tangy feta cheese, and a fresh lemon vinaigrette.

Supper clubs are still a thing, and sometimes they're the only answer to staying in touch with friends and neighbors in our ...

If your recipe calls for a deboned chicken, take the time to prep so it's done correctly. We asked the experts for their best ...

This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make pan-seared sea ...

Melissa Clark’s five-star green goddess roast chicken pairs inherently likable roast chicken with a zippy, herby, ...

Chef Joe Kindred co-owns several acclaimed North Carolina restaurants with his wife, Katy, including Kindred in Davidson; Hello, Sailor in Cornelius; and Albertine in Charlotte. Kindred is known for ...

Whether you choose to grill or pan-roast this rack of lamb from chef David Kinch, you'll baste it several times as it cooks with rosemary butter, then finish with a complementary shower of chopped ...