Poultry

The secret to crispy skin? Patience, grasshopper.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

It’s the perfect time for outdoor entertaining and we’re sharing tips and tricks on how to use your grill to whip up mouthwatering dishes for a crowd.

At Jack’s Wife Freda in NYC, there's one spice to rule them all.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Let's just say that there aren't too many salads in here.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Chicken noodle miso soup, a spicy kimchi and egg version, and more ways to play with a basic miso soup recipe.

A modern take on your childhood sick-day soup.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

Gaby Melian is Bon Appétit's Test Kitchen Manager, and after we begged her for weeks, she shared her family's Argentinian empanadas recipe with us.

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

Perhaps not strictly authentic, but delicious!

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

These are the recipes our food director makes at home: That means they're foolproof.

Tips for buying and cooking meat like the responsible and healthy human you are.

We talked to your doctor. She said to up your chicken soup intake.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti.