Poultry

From chef Alexia Duchêne, this roast chicken is inspired by her Sunday suppers growing up in France.

Save this meal—with juicy chicken, warm pita, and crunchy veg—for your weeknight rotation.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

On a hot day, nothing satisfies quite like cold noodles in iced broth.

The magical combination of miso and peanut butter beautifully caramelizes when it hits the grill.

Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

Like poached chicken Niçoise and crispy Thai chicken salad.

Biscuits and gravy, but make it spring.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

Our take on the Jewish classic starts with roasted chicken wings for a rich broth and poached legs for the most tender meat.

This deep, savory stock comes together in an hour. No stovetop babysitting required.

One easy technique, endless applications.

Skip the crushed red pepper flakes and reach for gochujang, which adds funk and spice in the marinara sauce for this reimagined twist on chicken Parm.

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

This grandma-inspired soup is equal parts cozy and bright.

Crunchy chicken, gooey center—this old-school dinner delivers big comfort fast.

An oven-baked take on the Atlanta classic.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

This Thanksgiving essential can be whipped together while the turkey rests.

The dishes you wait all year for.

The best bird for your feast is actually a chicken.

A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.

These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.