Category: Main Courses

The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.

Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird with an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could create a similarly flavorful and tender roast chicken.

Ground porcini mushrooms made a supersavory crust on the seared pork tenderloin.

In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the...