New York Magazine

A heartwarming soup for Passover or any night of the year.

There should be nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a smoked chicken when the craving strikes.

Though the Maccioni-family Thanksgiving has evolved into an Italian-American tradition, with appetizers like this, it's one that translates equally well in any language.

Once you have the Thai ingredients, making these skewers is as easy as throwing chicken on the grill.

Start with a meze platter of baba ghannouj, hummus, and grape leaves then serve this luscious tagine over couscous.

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Once you've stuffed herbs and bread crumbs under its skin, just throw this birdie on the grill.

The spices and herbs in the can steam through the chicken while it's slow-roasting; meanwhile, the grill's heat is getting the skin crisp. It's unbelievably tender and moist.

The chef swore that despite jaw-dropping presentation, most of the work is done in advance; you cook the bird a day ahead.

Rest juicy, grilled, bone-in chicken on top of a tomato-and-bread salad for a light Italian take on a roasted bird over croutons.

A grilling enthusiast—you might say he’s an open-flame obsessive—brings Tuscan flavor to the backyard.

Thai basil may be the most piquant of all, and the one to use in this chicken-basil recipe from the great Queens restaurant Sripraphai.

If you want to see what sparked the tapas craze, sample these chicken-and-chorizo brochettes with cumin aioli.

A whole chicken marinated in smashed garlic and rosemary gets tossed on the grill.

Chicken lightens up a traditional hominy stew with pork and chile.

A sophisticated chef gave us one of his favorite comfort-food recipes that's an example of slow-cooked, one-pot heartiness.

On casual weekends there's absolutely nothing wrong with prepared food, says the chef: "I don't have to prove to my friends I can cook."

This quick grilled main relies on the chef's own brand of bottled peanut sauce from Vong.

The backyard's gone global. Anybody got a match?