Poultry

The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.

A not-so-average torta with crispy chicken and black beans for the win.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Japanese dry curry inspired this dish that keeps the chicken plenty juicy.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

It's never let me down—which is how I know it's going to be there for you, too.

Classic grilled chicken gets updated with an easy, healthier barbecue sauce.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

With all the right elements, it's a true masterpiece.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.