A Simple Trick Makes This Chicken Dinner Especially Delicious
Source: New York Times
By Eric KimEric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.”Published March 23, 2026 Updated March 23, 2026Since the food writer Molly Stevens published her cookbook “All About Braising” in 2004, she’s often wondered why it still resonates. To this day, she regularly…
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