Poultry

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

They're practically begging to kick it with you by the fire.

Black rice salad, a crackly chicken, and jam-filled cupcakes are the restaurant recipes our readers want to cook at home this month.

Roast peak turkey...even at high altitudes.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

Is it getting hot in here, or is it just the oven? Things got a little steamy when we recorded the how-to video for our Porchetta-Style Roast Turkey. You have been warned.

It only takes one magic ingredient.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.

What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.