Photo: Johnny Miller

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A White-Meat Dish That'll Convince Skeptics
While we almost always choose dark meat for its flavor and lower likelihood of drying out, this recipe, from Athena Calderone's Cook Beautiful, shows that breast meat can be equally delicious, remaining moist with rich flavor. The not-so-secret weapon? A cast-iron skillet, which retains heat evenly, is practically nonstick when seasoned and transfers from the stovetop to the oven with ease. The other tools to making this tasty dish are both expected (Herbs? Check. White wine? Check.) and surprising (pitted Medjool dates, smashed and pitted green olives and a splash of apple-cider vinegar, which together infuse the chicken with a salty, sweet and tart punch).

Get the recipe: Pan-Roasted Chicken with Shallots and Dates