The trick to truly crispy-skinned chicken

Plus: Our top three favorite chef’s knives.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Chicken Under a Brick in a Hurry

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

What We're Talking About

63 Great (Yes, Great) Grilled Chicken Recipes

Fire up the grill—and bookmark these recipes—for better chicken. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

The Best Chef’s Knife of 2021

We tested 17 models to find three chef's knives that cut above the rest. Read More ►

Freeze Your Fruit Cocktail for a Filipino Dessert That’s Better Than Ice Cream

A creamy, fruity treat that’s made with pantry ingredients (and tastes delicious frozen). Read More ►

Trending Recipes

Ginger-Grilled Chicken and Radishes With Miso-Scallion Dressing

View Recipe ►

Frozen Yogurt Bark

View Recipe ►

Salted PB&J Ice Cream Pie

View Recipe ►

Grilled Chicken Salad With Romesco Sauce

View Recipe ►

Chocolate Ice Cream Cookie Sandwiches

View Recipe ►

Soy-Basted Chicken Kebabs With Sesame-Citrus Sprinkle

View Recipe ►

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2021.

One World Trade Center, New York, NY 10007. All rights reserved.