Taste of a Place: Grilled Chicken for Your Crowd
For this edition of Anne Byrn's bimonthly column, the best-selling cookbook author turns up the heat with advice on how to make amazing grilled chicken. In addition to steering you away from a few common beginner's mistakes we all make — out of habit or lack of expert experience — she offers easy instructions, and a simple recipe for pounding, marinating and perfecting your outdoor-cooked poultry.
Make it fast or make it slow: Two ways to cook chicken pot pie
For those of us who love to cook, there's nothing better than spending an entire Sunday afternoon in the kitchen, simmering sauces and baking cakes. But the reality is that those days of long-recipe luxury are few and far between. In this new series, we'll bring you two versions of the same dish: one that's quick and easy and one that's well, not so quick. Both are worthy of an addition to your repertoire, whether you're feeling ambitious or just hungry.