Schmaltz. For years, animal fat was viewed with suspicion. Between the demonization of cholesterol and the "light" craze, there was a time when cooking with lard or poultry skin seemed like a ...

Salty, crispy and slicked with schmaltz, chicken skin is at its best when it’s been seasoned with garlic and salt, then left to sit uncovered in the fridge for a few hours before roasting.

If it's crispy skin you're after, amp up your oven temperature to 425 F for 50 to 60 minutes. Skipping The Spatchcock One of the trickiest parts of cooking chicken in general is making sure it's ...

Schmaltz faces up to 30 years in a federal prison during his sentencing hearing scheduled in September; A 28-year-old Pensacola man pleaded guilty in federal court on charges of cyberstalking and ...

“It yields incredibly delicious schmaltz, as well as the ultimate cook’s treat: gribenes [crispy chicken skin],” he says. Our 15 Most Saved Soup Recipes, ...

Schmaltz Deli, a beloved cornerstone of the DuPage County culinary scene since 2004, is thrilled to announce the launch of a new delectable breakfast menu, set to surprise, delight, and tantalize ...

That’s the origin story of Schmaltz and Pepper, a new Toronto group infusing Ashkenazi Jewish folk music with classical, jazz and tango arrangements. At least, that’s the short version.

Nick Schmaltz’s search for his first goal of the season lasted so long and felt so cruel at times that even its ending came with a little extra torment. The play was offside, Utah Hockey Club ...

Yield: 1 cup of chicken skin and fat (from a 5- to 6-pound chicken), reduces to about 1/2 cup of schmaltz. Preparation: Cut off the chicken’s wings and reserve.

Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds.