Poultry

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Don't go to the drive-through and get a 10-piece order of nuggets. Make these instead.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

Chef Josef Centeno uses a simple fish technique on chicken and it's nothing short of brilliant.

Prepare to say goodbye to 25-cent wing night.

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

The most substantial lunch bowl of your life.

Just because it's lean doesn't mean it can't be juicy and flavorful. Here's how to give ground chicken the love it deserves.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

Chicken breasts, you've been redeemed.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

We season our chicken well before cooking it, and yes, it makes chicken that much better.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

There's no messing up with these spicy, sambal-laced grilled chicken skewers. They've always been there for me, and they'll always be there for you.

Forget takeout with these 50 recipes for delicious Indian food at home.