Poultry

From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

A little bit lighter and a whole lot greener than your average meatball

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

The chefs behind The Fly, Hart’s, and Cervo’s deliver 5 new, knock-out recipes for chicken we want to eat all. the. time.

Using chicken thighs, the most flavorful parts of the chicken, these recipes will have you cooking soups and skewers to tacos and sandwiches.

Forget the dorm room quesadillas of your past. There's a new sheriff in town.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

You can now get a whole, spatchcocked bird at your grocery store. That means ultra-crispy chicken skin ridiculously quick.

How a throw-together pantry sauce became Deb Perelman’s secret weapon.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

A flat bird is (usually) a good bird—except when you ignore the directions.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Consider this your intro to frying at home. (It's worth it, we promise!)

It's probably an ingredient you've never thought to rub on meat.