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These chicken thighs are impossibly juicy, thanks to a garlic butter drizzle and stovetop-to-oven cooking method, and boast the crispiest, crackliest skin. Plus, you only need five ingredients to make them.

Life-Changing Garlic Butter Chicken Thighs 

bone-in, skin-on chicken thighs (about 6 small)

kosher salt, divided

garlic

unsalted butter

green beans

Arrange a rack in the middle of the oven and heat the oven to 425ºF. 

Debone 3 pounds bone-in, skin-on chicken thighs: Flip each chicken thigh over so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.

Pat the chicken thighs dry with paper towels and season on all sides with 1 teaspoon of the kosher salt. If using fresh green beans, trim, then cut in half crosswise. 

Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium. Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point). Meanwhile, place 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave on HIGH until melted, 30 to 45 seconds. Mince 4 garlic cloves and add to the melted butter.   

Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan. Add 12 ounces green beans to the pan, season with the remaining 1/4 teaspoon kosher salt, and toss to coat the beans in the chicken fat. Place the chicken thighs skin-side up on the green beans. 

Drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven. Roast until the chicken is deeply golden brown, crispy, and registers 160ºF in the thickest part, 12 to 15 minutes. 

This creamy, comforting orzo, inspired by the classic Roman pasta dish, is loaded with salty Pecorino cheese and plenty of black pepper. Enjoy it as a side or dollop it with ricotta and call it the main affair. 

One-Pot Creamy Cacio e Pepe Orzo

Pecorino Romano

black pepper,

olive oil,

orzo pasta (about 2 1/2 cups)

water

milk

salt

Whole-milk ricotta cheese,

Parmesan variation: If you don&#x27;t have Pecorino Romano cheese on hand or can&#x27;t find it, an equal amount of Parmesan cheese can be used instead.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Add a little water to loosen when reheating.

The Kitchn

Sheela Prakash

Step 1

Finely grate 3 ounces Pecorino Romano cheese (about 1 1/2 packed cups). Coarsely grind enough black pepper to get 2 teaspoons.

Step 2

Heat 2 tablespoons olive oil in a medium (3.5-quart or larger) Dutch oven or pot over medium heat until shimmering. Add the black pepper and 1 pound dried orzo, and sauté until the orzo is toasted in spots and the mixture is fragrant, 1 to 2 minutes.

Step 3

Add 3 cups water, 2 cups whole or 2% milk, and 1 1/2 teaspoons kosher salt, and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, 10 to 12 minutes.

Step 4

Remove the pot from the heat. Add 1 packed cup of the Pecorino and stir until melted, about 30 seconds. If serving as a main dish, transfer to individual bowls and dollop with a generous spoonful of ricotta cheese, if using. If serving as a side dish, serve it right out of the pot or transfer to a large serving bowl. Garnish with the remaining Pecorino, several grinds of black pepper, and a generous drizzle of olive oil.

These fudgy vegan cookies are practically verging into brownie territory, and are packed with chocolate flavor through and through. 

Vegan Double Chocolate Cookies

(1 1/4 sticks) vegan stick butter

dark chocolate (70 to 75% cocoa)

walnuts (optional)

all-purpose flour

cocoa powder

baking powder

espresso powder (optional)

brown sugar

sugar

unsweetened non-dairy milk,

vanilla extract

semi-sweet chocolate chips

cocoa nibs (optional)

Flaky salt,

Make ahead: The dough can be made up to 1 day ahead and refrigerated until ready to shape and bake. Alternatively, form the cookie dough into balls, flatten, and sprinkle with flaky salt. Freeze on the baking sheet until solid. Transfer to a zip-top freezer bag and freeze for up to 3 months. Bake the cookies directly from frozen, adding a few minutes to the bake time.Smaller cookies: If you prefer smaller cookies, make 1 -tablespoon cookie dough balls and bake for about 8 minutes per batch.Vegan butter substitute: These cookies can be made with refined coconut oil instead of vegan butter. Swap the butter for melted coconut oil and make sure all of the ingredients are at room temperature before beginning. Once the dough is made, skip chilling. Form into balls, place on the baking sheet, flatten slightly, and sprinkle with salt. Freeze on the baking sheet for 10 to 15 minutes, then bake for 10 to 12 minutes.Gluten-free: To make the cookies gluten-free, swap the flour for a oneto one all-purpose gluten-free flour blend.Storage: The cookies will keep in an airtight container at room temperature for up to 4 days.

Laurel Randolph

Cut 10 tablespoons vegan butter into 10 pieces. Place in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature until softened, about 1 hour. 

Break 3 ounces vegan dark chocolate into large pieces with your hands and place on a cutting board. Chop into pieces no larger than 1/2 inch (about 2/3 cup). If using walnuts, chop 1/2 cup toasted walnuts into pieces the same size.

Sift 1 2/3 cups all-purpose flour, 1/3 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon instant espresso powder if using into a medium bowl. Add 1/2 teaspoon kosher salt and whisk to combine.

Add 2/3 cup packed light brown sugar and 1/3 cup granulated sugar to the vegan butter. Beat with the paddle attachment on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add 1/4 cup unsweetened non-dairy milk and 1 1/2 teaspoons vanilla extract and beat until well-combined (it will look curdled), about 1 minute. 

Step 5

Add the flour mixture and mix on low speed just until most of the flour is incorporated. Add the chopped chocolate, walnuts, 2/3 cup semi-sweet chocolate chips, and 1/4 cup cocoa nibs if using. Scrape down the sides of the bowl with the spatula and mix by hand just until combined. The dough will be thick and sticky like chocolate frosting.

Step 6

Cover the bowl with plastic wrap or a silicone lid and refrigerate for at least 30 minutes or up to 24 hours.

Step 7

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone baking mats.

Step 8

Scoop the dough out in 2-tablespoon portions or with a #30 cookie scoop (about 1 1/4 ounces or 34 grams each). Roll each portion into a ball with your hands. Place on the baking sheets, spacing them at least 2 inches apart, 9 per baking sheet. Flatten each ball slightly with your hand until a scant 2 inches wide. Sprinkle the cookies with a little flaky salt. Refrigerate any remaining cookie dough.

Step 9

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies have spread, are set around the edges, and the centers are no longer shiny, 4 to 7 minutes more (do not overbake so you get a chewy, almost brownie-like texture).

Step 10

Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack and let cool completely. Repeat baking the remaining cookie dough on a cooled baking sheet (you can reuse the parchment or mat).

How to make cheesy-filled pasta even cheesier.

Tortellini Alfredo

Parmesan cheese (2 cups loosely packed grated or 1 cup store-bought grated)

half-and-half

kosher salt, plus more as needed Freshly ground black pepper

cheese tortellini (do not thaw)

parsley

Storage: Refrigerate leftovers in an airtight container for up to 4 days. When reheating, thin out the sauce with a little milk as needed.

Christine Gallary

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.

Finely grate 4 ounces Parmesan cheese on the smallest holes of a box grater if needed (about 2 loosely packed cups), or measure out 1 cup store-bought grated. Finely grate or mince 3 garlic cloves (about 1 tablespoon). Melt 4 tablespoons unsalted butter in a large frying pan or skillet (preferably nonstick) over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds.

Add 1 1/2 cups half-and-half and bring to a simmer. Add the cheese, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Whisk to combine and bring to a simmer. Turn off the heat.

Add the tortellini to the boiling water and cook, stirring occasionally, for 2 minutes less than package directions. Reserve 1/2 cup of the pasta water. Drain the pasta.

Add the pasta to the sauce and cook over medium heat, stirring often, until heated through and the sauce thickens slightly, about 2 minutes. Add some of the pasta water to thin out the sauce if needed. Taste and season with more kosher salt and black pepper as needed. Garnish with finely chopped fresh parsley leaves if desired.

Coronation Coleslaw

mayonnaise

apple cider vinegar

curry powder

honey

onion powder

cayenne pepper

green cabbage (about 1 1/4 pounds)

red cabbage (about 3/4 pound)

carrot (about 5 ounces)

cashews

Kosher salt

Coleslaw mix: 8 cups (18 ounces) store-bought coleslaw mix can be substituted for the cabbages and carrot.Make ahead: The coleslaw can be made up to 2 days in advance and refrigerated in an airtight container.Storage: Leftover coronation coleslaw can be refrigerated in an airtight container for up to 2 days. Give the coleslaw a good stir and add a handful of extra cashews to add texture before serving.

Tara Holland

Step 1: Make the dressing:

Place 2/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 4 teaspoons curry powder, 1 tablespoon honey, 2 teaspoons onion powder, 1/2 teaspoon kosher salt, and 1/8 to 1/4 teaspoon cayenne pepper in a large bowl and stir to combine.

Step 1: Make the slaw:

Prepare the following, adding each to the bowl of dressing as it is completed: Cut the core from 1/2 medium head green cabbage, then thinly slice until you have 4 cups. Repeat with 1/2 medium head red cabbage until you have 3 cups. Peel and grate 1 large carrot on the large holes of a box grater (about 1 cup).

Step 2: Make the slaw:

Add 1 1/4 cups of the golden raisins and stir to combine, making sure the coleslaw is evenly dressed. Cover and refrigerate for at least 1 hour to let the flavors meld.

Step 3: Make the slaw:

Before serving, add 1 1/4 cups of the salted, roasted cashews and toss to combine. Taste and season with more kosher salt as needed. Transfer the coleslaw to a serving bowl. Sprinkle with the remaining 2 tablespoons golden raisins and 2 tablespoons cashews.

This summery cucumber salad, inspired by sunomono, is crunchy, refreshing, and swimming in delicate umami notes.

Japanese-Inspired Cucumber Salad

Persian

dried wakame

rice vinegar

mirin

fish sauce

red pepper flakes

sesame oil

scallions

cilantro leaves

mint leaves

sesame seeds, divided

Asian chile oil,

Store in the refrigerator for up to 2 days in an airtight container

Amelia Rampe

Place a fine-mesh strainer over a bowl. Halve 1 pound Persian cucumbers lengthwise, then cut crosswise into 1 to 1 1/2-inch pieces. Cut each piece in half diagonally.

Place the cucumber pieces in the strainer, sprinkle with 1/2 teaspoon of the kosher salt, and toss to combine. Let sit for  at least 30 minutes or up to 1 hour — the salt will draw the water out of the cucumbers. Meanwhile, prepare the wakame, dressing, scallions, and herbs.

Place 1 tablespoon dried wakame in a medium bowl and cover with 1/4 cup water. Set aside to hydrate for at least 10 minutes. Pat dry with a paper towel, then coarsely chop. You should have about 1/4 packed cup chopped, hydrated wakame.

Place 2 tablespoons rice vinegar, 1 tablespoon of mirin, 1/2 teaspoon hondashi or 3/4 teaspoon fish sauce, 1/2 teaspoon granulated sugar, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes in a large bowl. Whisk until the sugar, hondashi, and salt are dissolved. Whisk in 1 tablespoon toasted sesame oil.

Thinly slice 2 medium scallions, keeping the whites and greens separate. Add the scallion whites to the wakame. Place the scallion greens in a small bowl. Tear 2 tablespoons cilantro leaves and 2 tablespoons mint leaves into small pieces, add to the scallion greens, and toss to combine.

Add the salted cucumbers, wakame, and scallion whites to the vinegar mixture and toss to combine. Let marinate, stirring occasionally, for 5 to 10 minutes.

Taste and season with more kosher salt, granulated sugar, or fish sauce as needed. Add 1 1/2 teaspoons of the sesame seeds and half the herb mixture, and toss to combine. Transfer the cucumber mixture with the juices to a serving platter. Drizzle with 1/4 to 1/2 teaspoon chile oil if using. Sprinkle with the remaining 1 1/2 teaspoons sesame seeds and remaining herb mixture.

https://cdn.jwplayer.com/previews/5h1bvSEg

Growing up, my mom used to slice up a bowl of cucumbers, toss them with cane vinegar, and sprinkle black pepper on top. This always ended with me getting scolded, because when those cucumbers were set before me, I would eat the entire bowl without sharing a single slice. But being Filipinx means I love sour (and pepper!). It's in my DNA to crave that flavor profile. 

What I didn’t realize at the time is how universal this style of salad was. Years later, I visited my half-Japanese best friend at her house, and she, just like my mom, laid out a bowl of sliced cucumbers, though hers were tossed with rice vinegar. I remember saying to her “I grew up eating this!” and doing my best not to devour the whole thing. 

See full recipe [HERE](https://www.thekitchn.com/japanese-inspired-cucumber-salad-recipe-23046154)

This jambalaya is packed with rich, deep flavors, and stars smoky andouille sausage and juicy chicken thighs.

How To Make Jambalaya

garlic powder

paprika

white pepper

cayenne

onion

celery

green bell pepper

(about 12-ounce) package andouille or smoked sausage

chicken thighs

neutral oil,

white rice

water chicken broth

Vinegar-based hot sauce (I

Make ahead: The Creole seasoning can be made up to 1 month ahead and stored in an airtight container in a cool, dark place.Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Nini Nguyen

Make the Creole seasoning. Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.

Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.

Prepare the meats. Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.

Brown the sausage. Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.

Brown the chicken. Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.

Sauté the vegetables. Add the onion and garlic mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.

Add the rice and toast. Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.

Add the liquid and meats. Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.

Stir and let sit. Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.

Fluff and serve. Once rice is at desired consistency, fluff and serve. I like to garnish mine with the scallions and a few dashes of my favorite vinegar-based hot sauce.  

Chewy, cinnamon-y sweet potato snickerdoodles made with brown butter.

Sweet Potato Snickerdoodles

vegetable shortening

(15-ounce) can cut sweet potatoes in syrup (not purée)

granulated sugar, divided

dark brown sugar

cream of tartar

baking soda

cinnamon

Sweet potatoes: Do not use canned puréed sweet potatoes to make these cookies. Cans labeled candied yams in syrup or cut sweet potatoes in syrup can both be used interchangeably. If using fresh sweet potatoes, roast, mash with the tines of a fork, and measure out 1 cup (8 ounces) of the mash.Storage: The baked cookies can be stored in an airtight container at room temperature for up to 1 week.

Jesse Szewczyk

Cut 2 sticks (1 cup) unsalted butter into 1/2-inch cubes and melt in a small saucepan over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes.

Immediately scrape into a large heatproof bowl. Add 1/4 cup vegetable shortening and stir to combine. Let cool at room temperature for 10 minutes. Meanwhile, drain 1 can sweet potatoes in syrup and place the sweet potatoes in a medium bowl. Smash with the tines of a fork until no large pieces remain and the mixture is mostly smooth.

Add 1 cup of the granulated sugar, 3/4 cup packed dark brown sugar, 1 tablespoon vanilla extract, and 1 large egg yolk to the bowl of melted butter. Whisk until completely smooth and glossy. Add the mashed sweet potato (reserve the bowl) and whisk until incorporated.

Add 3 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1/2 teaspoon baking powder. Stir with a rubber spatula or wooden spoon until the flour is completely incorporated. Cover the bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, divide the oven into thirds with 2 racks and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

Wipe out the sweet potato bowl bowl. Add the remaining 1/2 cup granulated sugar and 1 tablespoon ground cinnamon to the bowl and stir to combine. Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoon) portions, and roll into balls. Roll each ball completely in the cinnamon sugar and place at least 2 inches apart on the prepared baking sheets.

Sprinkle with more cinnamon sugar. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick. Bake until lightly browned and the tops crack slightly, 10 to 12 minutes. Let cool slightly on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely.

A step-by-step guide to making warm, cinnamon sugar-dusted apple cider doughnuts at home.

How To Make the Best Apple Cider Doughnuts at Home

apple cider or unfiltered apple juice

all-purpose flour,

cinnamon, divided

baking powder (see Recipe Note)

nutmeg,

applesauce

buttermilk

eggs

Make ahead: The dough can be made and chilled overnight before rolling out and frying. Storage: The doughnuts are best eaten the day they are made. Once cooled, they can also be stored in an airtight container at room temperature up to 2 days. Rewarm in a 325ºF oven for about 8 minutes.

Reduce the apple cider. Bring 2 1/2 cups apple cider to a boil in a large frying pan over medium-high heat. Boil until reduced to 1/3 cup and syrupy, about 10 minutes. (If you reduce it by too much, just add enough water to get back to 1/3 cup.) Meanwhile, cut 6 tablespoons unsalted butter into 6 pieces. Mix the dry ingredients.

Mix the dry ingredients. Place 3 1/2 cups all-purpose flour, 1/2 teaspoon of the ground cinnamon, 2 teaspoons baking powder (4 teaspoons if you plan to let the dough chill overnight), 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon ground nutmeg in a large bowl and whisk to combine.

Add the butter and sugar. When the cider is ready, remove the pan from the heat. Add the butter and whisk until melted and combined. Add 1/2 cup packed brown sugar and whisk until melted. Scrape the mixture into a medium bowl.

Add the remaining wet ingredients. Add 1/2 cup unsweetened applesauce, 1/3 cup cold buttermilk or kefir, and 2 cold large eggs. Whisk until smooth.

Mix the dough. Scrape the cider mixture into the flour mixture and stir with a rubber spatula until a sticky dough forms. Do not overmix. 

Chill the dough and make the cinnamon sugar. Cover the bowl and refrigerate 1 hour (or overnight if you used 4 teaspoons baking powder). Meanwhile, place the remaining 2 1/2 teaspoons ground cinnamon and 1 cup granulated sugar in a wide, shallow bowl or pie plate and stir to combine.

Heat the oil and prepare for frying. Fill a Dutch oven or large, heavy-bottomed pot with 2 quarts vegetable oil (at least 1 1/2 inches of oil) and clip on a deep-fry thermometer. Heat the oil over medium-high heat until 350ºF. Meanwhile, fit a wire rack onto a baking sheet. Dust a second baking sheet lightly with flour. Cut out the doughnuts.

Roll out the dough. Generously flour a work surface, then transfer the dough (it will not be smooth) onto it. Generously dust the top of the dough and a rolling pin with flour. Roll the dough out until 1/2-inch thick (about a 12-inch wide round).

Cut out doughnuts. Cut doughnuts out with a floured doughnut cutter (or use 2 round cutters about 3 and 1-inch in diameter). The dough may be a little sticky, and it’s okay to twist the cutters as you push them in to get a clean cut. Transfer the doughnuts and doughnut holes to the floured baking sheet. Gather the scraps and form them into a ball, then roll out again until 1/2-inch thick. Repeat cutting until you have at least 12 doughnuts and 12 doughnut holes. If the oil is not ready yet, place the baking sheet in the refrigerator. 

Fry the first batch. Fry in batches of 4 doughnuts. Gently place the doughnuts in the oil and fry, flipping once, until puffed and golden brown, about 1 minute per side. Use tongs or chopsticks to gently remove the doughnuts from the hot oil, hold them over the pot for a few seconds to drain off the excess oil, and place on the wire rack.

Step 11

Roll the doughnuts in cinnamon sugar. Immediately place the doughnuts one at a time in the reserved cinnamon sugar and toss until well-coated, sprinkling some of the sugar over the doughnut and making sure the sides are well coated. Return to the wire rack.

Step 12

Fry the remaining doughnuts. Repeat with frying the remaining doughnuts, adjusting the heat as needed to maintain an oil temperature of 350ºF and tossing each batch in the cinnamon sugar immediately after they are fried. 

Step 13

Fry the doughnut holes. Fry the doughnut holes in 2 batches, about 1 minute per side, and coat in cinnamon sugar.

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