Now that we've officially entered the pumpkin (aka the best) time of year, the world is abuzz with musings of pumpkin spice in everything from lattes to lip balm. And thanks to the folks at Urban ...

2 pounds bone-in skinless chicken breasts (cut into serving-size pieces) 2 pounds bone-in skinless chicken thighs Heat oven to 350 degrees. Place chicken on a rack coated with cooking spray in a ...

If a Mexican restaurant has chicken mole on the menu, I immediately know what I’m going to order. Mole, a rich and earthy Mexican sauce made with several varieties of chilis, cocoa, and spices, is a ...

This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

Season the chicken on all sides with salt and pepper. In a large sauté pan over medium-high heat, heat the oil. Add the chicken and brown until golden on all sides, about 7 minutes. Transfer to a ...

Holiday get-togethers aren’t cook-offs, but sometimes they feel that way. Jenn De La Vega, author of “Showdown Comfort Food, Chili & BBQ: Bold Flavors from Wild Cooking Contests” (Page Street ...

A weeknight version of chicken mole, the traditional and celebratory Mexican dish. Mole is partly known for its special ingredient — chocolate — and partly for the laborious process often involved in ...