Serves 4
For a milder dish, use one seeded chile. If you prefer your food very hot, use up to all three chiles including their seeds and ribs. Scotch bonnet chiles can be used in place of the habaneros. Wear gloves when working with the chiles.

WHY THIS RECIPE WORKS:
Traditional Jamaican jerk recipes rely on island ingredients for both marinade and cooking technique. Fortunately, we were able to achieve the characteristic spicy-sweet-fresh-smoky balance with the right combination of stateside staples. Keeping the marinade paste-like and cooking the meat first over indirect heat prevented the jerk flavors from dripping or peeling off during grilling. Enhancing our hickory chip packet with a few spice-cabinet ingredients allowed our jerk chicken recipe to mimic the unique smoke of authentic pimento wood.

Serves 4

WHY THIS RECIPE WORKS:
To cut down on the cooking time for our Roast Chicken Pita Panini with Cucumber-Olive Salad, we used a whole, cooked rotisserie chicken instead of cooking the chicken ourselves. Weighing down the sandwiches with a Dutch oven created a makeshift panini press. For easy cleanup, we covered the bottom of the Dutch oven with aluminum foil.

Serves 4

A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but the meat will come out slightly drier. A Dutch oven with an 11-inch diameter can be used in place of the straight-sided sauté pan.

WHY THIS RECIPE WORKS:
Crackling-crisp, golden-brown, and juicy—what’s not to love about fried chicken? In a word, frying. Heating—and then cleaning up—more than a quart of fat on the stovetop is more trouble than most home cooks care to bother with. We wanted to find a way to prepare fried chicken—golden brown and crisp with a buttermilk- and flour-based coating—without having to heat up a pot full of fat.

To season the meat and ensure it turned out juicy, we soaked chicken parts in a buttermilk brine (buttermilk heavily seasoned with salt). We also incorporated baking powder, an unconventional ingredient in fried chicken, into our dredging mixture (flour seasoned with garlic powder, paprika, and cayenne pepper). As the chicken fries, the baking powder releases carbon dioxide gas, leavening the crust and increasing its surface area, keeping it light and crisp. And while most dredging mixtures contain purely dry ingredients, we added a little buttermilk to our mixture because the small clumps of batter it forms turn ultra-crisp once fried.

To streamline frying the chicken, we turned to a hybrid method where we fried the chicken until just lightly browned on both sides in less than half the amount of oil we’d typically use. Then we transferred the chicken to a wire rack set over a baking sheet and slid it into the oven to finish cooking through. Setting the chicken on a rack promoted air circulation all around the meat for an evenly crisp crust. And with a lot less oil to deal with post-frying, cleanup was a breeze.

Serves 4 to 6

To help prevent the filling from leaking, use large, 8-ounce chicken breasts and thoroughly chill the stuffed breasts before breading. We like Black Forest ham here.

WHY THIS RECIPE WORKS:
Our goal was a Foolproof Chicken Cordon Bleu recipe that would be worth making. We found cutting a pocket into the breast to be much more efficient than the traditional method of pounding and rolling. To get the same swirl effect achieved by rolling the chicken around the ham and cheese, we simply rolled the ham slices into cylinders around shredded cheese and tucked the cylinders into each chicken breast. Adding a healthy dose of Dijon mustard to the egg wash boosted the flavor of our Chicken Cordon Bleu recipe, as did ditching store-bought bread crumbs in favor of homemade.

Chicken breasts are diped in beaten eggs and cracker crumbs, then baked with butter. These breasts are really tender and moist. Excellent flavor.