In her wartime publication How to Cook a Wolf, MFK Fisher spurned the typical cookbook categories in favor of chapters like “How to Greet the Spring.” Her suggestion? By cooking fish.

The email that arrived in my inbox last month laid out a common problem. “For me, cooking chicken breasts is tricky because they are less forgiving than cooking dark meat — cook them too long ...

While we’ve all likely experienced that at one time or another, their popularity suggests that we’d all also love a way to cook chicken breasts so they’re flavorful and juicy time and again.