Poultry
The Boy Scouts Campfire Quesadilla
Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.
Crispy Chicken Cutlets with Cherry Tomato Panzanella
Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.
What to Cook This Weekend: Eat All Day Edition
With the summer solstice on Sunday, it's time to savor endless sunshine with feasts all weekend long.
The Key to the Best Chicken Fingers Ever
You know you love them. So why not learn how to make them whenever the craving strikes?
The $50 Dinner Party for Six
It's make-ahead. It's impressive. And it won't break the bank.
How to Buy Whole Chickens Like a Pro
Roast it, quarter it and fry it, poach it, braise it: whatever way you like it, whole chickens are the backbone of the kitchen. So when you're buying one, make sure you know what you're getting.
Garlic-Curry Chicken Thighs With Yogurt Sauce
Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.
Grilled Oregano Chicken
The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.
Glazed Fried Chicken With Old Bay and Cayenne
Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.
Bibb Lettuce, Chicken, and Cherry Salad
Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.
Spicy Grilled Chicken with Lemon and Parsley
To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.
Garlic and Herb Spatchcock Grilled Chicken
Spatchcocking (or splitting and flattening) this Italian-flavored chicken before grilling helps it cook more quickly and evenly.
Pok Pok-Style Hot Wings with Peanuts and Cilantro
Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.
Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing
This standard diner salad may have petered out in the early '90s, but this version reminds us why it was popular in the first place. Smoky chicken and pork stand in for the typical drab turkey and ham, and the addition of herb-packed chimichurri dressing makes this salad fresh again.
Chicken Nuggets with Mango and Avocado Salsa
Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.
Lemon Herb Chicken Burgers with Thousand Island Dressing
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Spiced Chicken Stew with Carrots
We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.
How to Make Roast Chicken Even Better
From proper seasoning and cooking temp to aromatics and flavored butters, make your chicken dinner a winner with our pro tips.
Is It Safe To Freeze, Thaw, and Re-Freeze Meat?
So your night didn't go as planned and you have some previously-frozen meat in your fridge. Do you throw it back into the freezer? Or do you have to throw it in the trash?