Over the years, our editors have tried out the best cast-iron skillets from brands like Lodge, Field Company and more. Here ...

Finely grate 1 teaspoon zest from the lemon and set it aside. Juice the lemon and measure 3 tablespoons juice into a small ...

I always have bone-in, skin-on chicken thighs in my fridge. That’s because I love this cold-pan chicken recipe. It comes ...

Craving deep dish pizza? Learn how to make a mouth-watering cast iron skillet chicken parm pizza on the Monument Grill.

A creamy spinach-artichoke filling tucks into pounded chicken breasts in this impressive yet comforting chicken roulade ...

Preheat oven to 450°F. In large ovenproof skillet, heat 1 tbsp of the oil over high heat. Add chicken pieces and sear each side, 4 to 6 minutes. Season with salt and pepper; set aside on plate.

1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet. Stir together the butter, curry powder, lemon zest and lemon juice in a medium bowl until combined. Pat the chicken dry.

Toss together chicken and salt in a large bowl; set aside. Heat oil in a wok or large cast iron skillet over medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.

You must understand that since moving to Mexico I have the smallest kitchen possible. This means that I don’t have standard kitchen helpers, not even such items that my entire life I thought of as ...