Poultry

Serious Eats

Sep 20, 2024

Easy Weeknight Chicken Pot Pie

A simple, ultra-comforting chicken pot pie with a shatteringly crisp crust? Sign us up.

Serious Eats

Jan 19, 2024

Turkey Club Sandwich

A perfect club sandwich requires careful consideration of every possible detail: the bread, the thinness of the bacon and poultry, and squeezing in just the right amount of filling so each mouthful is delicious yet manageable.

Serious Eats

Aug 4, 2023

Buffalo Chicken Salad

A salad made for the Buffalo wing lover in your life.

Serious Eats

Jun 7, 2023

Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms (北菇滑雞煲仔飯)

When done properly, velveting can render a relatively lean cut of meat moist and tender—even after extended steaming.

Serious Eats

May 11, 2023

Jamaican Pan Chicken

Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food.

Serious Eats

Mar 28, 2023

Jamaican Curry Chicken

Marinated with an assortment of spices and coated in a rich, creamy gravy, this flavorful curry chicken is a simple and delicious Jamaican staple often served at family Sunday lunch or dinner.

Serious Eats

Mar 10, 2023

Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)

A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.

Serious Eats

Feb 27, 2023

Chicken M’qualli Tagine With Olives and Preserved Lemon

Bold, sweet, fragrant—but also sour and bitter with olives and preserved lemon—m’qualli carries a myriad of flavors that make it a special and comforting meal.

Serious Eats

Aug 11, 2022

Hashweh (Palestinian Spiced Rice and Meat)

Spices bloomed in ghee add complexity to this celebratory Palestinian dish.

Serious Eats

Apr 3, 2022

Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe

A fiery, aromatic stir-fry that's quick and easy to make.

Serious Eats

Mar 16, 2022

Binakol na Manok (Filipino Chicken and Coconut Soup)

This aromatic soup has subtle sweet notes from the coconut, floral hints from the lemongrass, and is slightly bitter from the addition of moringa leaves (also known as the horseradish tree).

Serious Eats

Jan 4, 2022

Classic Chicken and Rice Soup

The beauty of this comforting classic is all in the details.

NYT Cooking

Feb 17, 2019

Almond and Dried Fruit Pilaf With Rotisserie Chicken

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Here's a free-form rice pilaf, made with onions, dried fruit and slivered almonds. First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent. Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do. At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes. Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Food52

Jun 15, 2012

Chicken sausage and lentils

I developed this recipe because I wanted to use some Chicken Sausage but didn't want it to be the focal point of the meal, so I added Lentils and voilà! Enjoy!

Food52

Nov 15, 2011

Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)

This easy dry-brine turkey recipe (AKA Judy Bird Dry Brine) comes out perfectly juicy & crisp, with none of the sponginess that you get with wet-brined birds.

NYT Cooking

Sep 28, 2011

Salad With Stone Fruit, Blue Cheese and Chicken Skin

NYT Cooking

Nov 2, 2005

Five-Spice Chicken Livers

NYT Cooking

Nov 27, 2002

Bang Bang Turkey

This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well.

NYT Cooking

Jun 3, 1998

Cold Spiced Chicken And Zebra-Tomato Salad

NYT Cooking

Nov 15, 1989

Very Rich Meat Stuffing

NYT Cooking

Nov 16, 1988

Gravy for Turkey

NYT Cooking

Jul 26, 1987

Grilled Cornish Hens With Marjoram and Garlic

NYT Cooking

Roasted Chicken Thighs With Cauliflower and Herby Yogurt

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don’t toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

NYT Cooking

Coconut Milk-Simmered Chicken Breasts With Vegetables

This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.