In her cookbook 'The Food of Sichuan,' Fuchsia Dunlop describes chicken as central to Chinese gastronomy, emphasizing that its natural juices embody the essence of flavor.
I often think about Fuchsia Dunlop's insights on chicken. It complements numerous flavors across various cuisines, reinforcing its steadfast position in diverse culinary traditions.
Several of my go-to chicken recipes from the New York Times are versatile and minimalist, perfect for weeknight meals, requiring little more than a single pan and rice.
One of my most-repeated dishes is a sheet-pan chicken recipe by Melissa Clark, which allows for personal twists and substitutions based on available ingredients.
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