For the meatballs you’ll need torn, soft white bread (without the crust), whole milk, freshly grated parmesan cheese, egg, finely chopped shallot, chopped capers, grated lemon zest from a single lemon ...

As the meatballs sear, the feta softens and mingles with the juices, while hints of oregano, dill, and red onion perfume the pan. The orzo, simmered in chicken broth, absorbs both flavor and starch, ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. The premise of this column is to teach you how to make a delicious ...

Wrapped in rice paper and seared in a skillet, these chicken and mushroom meatballs are a shortcut to dumplings with just as much savory flavor. Andee Gosnell is a San Francisco born, Birmingham-based ...

Marianne Williams has been a test kitchen professional for People Inc. since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, ...

Mediterranean chicken meatballs with feta and black olives, Persian-style saffron chicken and rice, and a garlicky, Korean-inspired chicken and potato traybake When it comes to traybakes, chicken is ...

Chicken meatballs get a bad rap, getting unnecessarily labeled bland or flavorless. But ground chicken is actually the perfect canvas, primed for taking on whatever flavors you throw at it. Here it is ...