Poultry

I love Thai food, but I've never attempted to cook it. This is such a no-fuss, practically instant recipe, I have now started to think about Thai food as something I can explore in my own kitchen.

This Moroccan chicken pie is also known as bisteeya. The recipe balances savory with sweet with chicken, cinnamon, and phyllo dough.

If you like chicken liver, this is a great recipe. If it's a little too "musty" or "organ meat-y" than may I suggest a different crostini?

Actually, it's remarkable that I've managed to get this far into Project Recipe before encountering something I refused to ingest. Here's my story: What to do with the remains of Thanksgiving Dinner places people on either side of a culinary divide, and the turkey soup and chowder folk are unknown and inscrutable to me.

This is a great way to re-use thanksgiving leftovers. Really, I think you could toss whatever you wanted in here and it'd be delicious: a little mashed potato, some green beans (I did do that the third day to be honest). But save the pumpkin pie for after. Or breakfast.

This is a delicious, easy recipe that can make a veteran roaster out of the greenest beginner. I loved the way the turkey came out—so much so that I'll be using the recipe for my own family's Thanksgiving (if they can stand to eat turkey again so soon, but that's another subject).

I just cooked my first turkey. Sure, I've been a sous (or, really, a sous-sous) turkey chef in the past, but I had never had the sole responsibility of preparing the bird. My family has had everything from Butterballs to Heritage Turkeys, but I decided to acknowledge the worldwide financial downturn and just get the least expensive one.