My curiosity about rendered chicken fat, known as schmaltz, does not come from warm memories of my grandmother’s kitchen at Passover. She was a disinterested cook who would only serve matzo ball soup ...

It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most ...

A few weeks ago, I set out to make the perfect mid-winter chicken stew. I wanted something that was herby, woodsy and deeply savory — the kind of recipe I could see myself making if I finally decamped ...

This article originally appeared on The Nosher. If you, like me, are a regular chicken roaster, you’re halfway to one of the best salad dressings out there: schmaltz vinaigrette, a tangy, savory top ...

The highlight of a Passover seder is undoubtedly matzo ball soup, which consists of round, boiled dumplings made of matzo meal served in a seasoned chicken broth. While some people might prefer matzo ...

What if chicken fat was the new liquid gold? What if the deepest flavor of our dishes was hidden in an ingredient relegated to the discard? Not all dishes that shine and have intense flavor are ...

Choosing the right oil makes all the difference between latkes that are golden and savory and ones that end up oily and rancid. Using schmaltz, aka rendered chicken fat, is the traditional way to fry ...