A hearty pulled pork sandwich never fails to satisfy our sweet and smoky BBQ cravings. But when we're looking for a ...

Make the apple cider glaze. Simmer apple cider, smashed garlic cloves, a sprig of fresh rosemary, and Dijon mustard until ...

There's a number of excellent tricks to help you cook the juiciest chicken thighs -- from cooking in fat to air frying, here ...

Braising is a time-honored technique for cooking various cuts of meat. But if you're making these braising mistakes, your dishes are coming up short.

Of course, these winter mainstays often call for a Dutch oven to create an ideal simmer or sear. Seasoned and aspiring home chefs alike know that Le Creuset’s Dutch ovens stand out among the ...

The study by researchers from the institute’s international network was published as the Dutch government plans to cap the country’s population at 20 million by 2050. Its Right-wing coalition ...

Why This Works: For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then transferred the thighs to the oven where they simmered, skin side up, in a ...

1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over ...

Preheat the oven to 160°C. Push a sprig of tarragon under the skin of each chicken thigh and season with salt. Heat the butter in a large saucepan and sauté the chicken until the skin is golden brown.