Poultry

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

The Perennial Plate makes a stop in Turkey, where they encounter delicious food, a little political unrest, and some amazingly friendly people.

Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

From Vietnam to India to Italy to Mexico—and beyond—we've got tons of recipes for fried chicken, and the appropriate side dishes

Six make-ahead dnner party mains, from lamb to seafood soup to eggplant parmesan.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

A crispy, sweet braised chicken recipe that uses soy sauce, brown sugar, and vinegar for huge flavor.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce.

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes­—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

(in the spirit of Pollo Campero)

Italian-style fried chicken with fried herbs and artichoke hearts.

From the Kookerists at Bake at 350 comes delightfully daffy dude food: the fried-chicken cookie