Food & Wine’s Justin Chapple makes a bright and nutty mint-and-pistachio pesto as the sauce for this fresh and summery warm pasta dish.

Banana pepper dip can be made up to 3 days ahead, covered, and stored in refrigerator.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

“I’ve always been confident that simple, delicious food is good on its own terms. You just have to not mess it up.” — Judy Rodgers

For this easy one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent leftovers. There's very little clean-up as everything bakes up together and can be served straight from the pan. It's super healthy from the kale and lemon, but also hearty because of the roasted potatoes.

The shallot-miso butter can be refrigerated overnight. Let soften before using.

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.

Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here.

This creamy chicken and wild rice soup makes use of leftover chicken and comes together in just 20 minutes of active cooking time. It's a great one-bowl meal for busy nights.

Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.

Charles Phan stir-fries chicken until it's deeply golden, then cooks the aromatics and sauces separately before combining everything in the wok to meld the flavors.

Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.

A combo of grilled and quick-pickled tomatoes adds double tomato flavor to this iconic summer salad.

Lemon pepper seasoning, garlic, and butter coat chunks of chicken in this fast and easy recipe

Toss together tomatoes, cucumber, onion, olives, mint, pita pieces, remaining banana peppers, remaining 1 tablespoon oil, and remaining 1 teaspoon lemon juice in a medium bowl. Season to taste with salt and black pepper.

Homemade chicken cutlets and tomato sauce makes this hero a cut above the rest.