Proteins

Salt, dry heat, and a thermometer turn an ordinary whole chicken into a dependable dinner with crisp skin and meat cooked through.

Cook weeknight fillets so they stay moist by drying the surface, watching the heat, and stopping at 145 degrees Fahrenheit.

Eggs become a reliable dinner when you treat them as the protein, give vegetables a head start, and stop cooking the moment the yolks or custard set.

Bone-in or boneless, a hot pan, salt, and a few vegetables can turn chicken into a weeknight dinner that finishes in the pan it started in.