Poultry

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

With the texture of duck confit and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork.

This chicken comes with a crispy, craggy bread and squash salad that has all the buttery, herby flavor of classic stuffing.

This isn’t your average Caesar salad. Here, the chicken gets smothered in Caesar dressing then roasts until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

For an easy fall dinner, cook your chicken and vegetables in a luxurious sauce of brown butter and heavy cream, then top with toasted breadcrumbs for extra crunch.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.