Poultry

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

The chipotle butter is also great for topping fish fillets or melting over pasta.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.

(Djej Emshmel) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. I first ate this dish in a home in the city of Meknes, sometimes called the City of Olives. Djej Emshmel (pronounced meshmel or emsharmel) is a classic Moroccan dish—chicken served in an intricately spiced, creamy, lemony, and sublime sauce with a scattering of pale-hued olives.

This comforting pie of shredded chicken and softened leeks takes inspiration from cock-a-leekie, a traditional Scottish soup.