chicken

Today for lunch, get intimate with what I firmly believe to be the best part of the chicken (aside from deep-fried skin, obviously), don't hesitate to go to the dark side and find your perfect use for this juicy meat. 

A staff meal at one of Danny Meyer's Union Square Hospitality Group restaurants is a far cry from pasta and "leftover whatever." We're crazy about Family Table, a new cookbook we hope will popularize the trend of feeding staff well and reaping the benefits. Here's a crunchy-salty-sweet fried chicken we'd totally order off the menu. 

A common misconception about French cuisine is that you yourself can't cook it. Completely false, as we've learned by cooking our way through The Little Paris Kitchen. In fact, many French dishes are a great jumping-off point for creating your own version of the classics. Take, for instance, these coq au vin skewers.