Poultry

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Watch chef Geoffrey Zakarian show BA's Adam Rapoport how to pan-roast the paillard of his dreams

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.

Golden and fragrant, this dish is a meal on its own, or it can be served with steamed basmati rice or warm flatbread.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

The whole purpose of Thanksgiving is turkey. That is not so much argument as truth. Turkey is why you are here.

The whole purpose of thanksgiving is turkey. That is not so much argument as truth. Turkey is why you are here

The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma. 

When the fridge is packed, here's how to bag and brine your bird.

That means no YouTube-worthy fiascoes. And shoes, always shoes

Got an extra can of pumpkin purée or half a bag of frozen cranberries? You certainly have some leftover turkey. Here's how to use it all up

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

This stuffed chicken breast is elegant enough for a dinner party.