Poultry

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

A photo editor shares the super simple dish that quells her Cuban food cravings every time.

A little weekend planning is the key to a workday lunch you'll actually be excited to eat.

For soup in a hurry, this spin on Italian meatball with a few clever shortcuts (hi, storebought sausage) delivers every time.

Tonight, rotisserie chicken is your best friend.

This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Avoid these common chicken breast mistakes and pretty soon you'll be the breast around. Err… well, you know.

Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

And you thought there was no such thing as "easy" duck confit.

How to avoid the dreaded dry white meat.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Citrus segments get saucy in our play on duck à l’orange.