1. In a bowl, mix the yogurt or sour cream, chipotle, 1 tablespoon of the lime juice, and a generous pinch of salt. Add the ...

Cast iron chicken pot pie is pure comfort food ... I like to use chicken breasts, but you can also use chicken thighs or a combination of both. You can even used chopped up rotisserie chicken.

When my best friend, Robin (plus her husband, Aaron, and their toddler daughter, Nora) moved from D.C. to Chicago in August, ...

Boneless, skinless chicken thighs are the ideal candidate for slow-and-low cooking. Here, they take a quick detour in a cast-iron skillet to toast the spices and develop a nice crust before ...

2009 F&W Best New Chef Naomi Pomeroy was most notably the chef-owner of Beast in Portland, Oregon, which was named The Oregonian’s Restaurant of the Year in 2008. She won the 2014 James Beard ...

The thick cast iron does an excellent job at holding onto and evenly distributing heat so you aren't left with one crispy side of a chicken thigh, and the other all floppy. (Don’t fret if you ...

seared skin-side-down on that little cast-iron skillet until it’s crisp on the outside and juicy within. Slater’s original za’atar chicken recipe called for whole chicken thighs, which you ...

The first size pan any would-be cast-iron skillet maker develops is a 10-inch. The classic size is perfect for one extra-large ribeye, a couple of filets, several chicken thighs or two big chicken ...