Chicken

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

A garlicky, spicy peanut sauce is the perfect dip for chicken wings that are actually healthy.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

Fried chicken on a hot buttered biscuit—what’s not to like?

Matt Reynolds, director of "The Great Chicken Wing Hunt" documentary, offers tips on making the perfect buffalo wings

From a perfect grass-fed burger to a pan-seared pork chop, 6 recipes for grass-fed beef, heritage pork, and pasture-raised chicken

Advice for home cooks on how to buy, store, and cook heritage pork, pasture-raised poultry, and grass-fed beef

Will there be a repeat of the Great Chicken Wing Shortage of 2013? We've got a juicy exclusive from the National Chicken Council!

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.