Poultry

If you think chicken salad is boring, you haven’t had good chicken salad.

If you have a smoker, this low-and-slow smoked turkey recipe from Myron Mixon is a hit any time—not just Thanksgiving. When you make it, you’ll see why.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

Flavored with rosemary, sage, tarragon, and thyme, this turkey is something special.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Turkey does not play a starring role in the great Southern barbecue traditions, but it is in fact a pretty common BBQ meat there.

Seasoned, smoked, and slicked with a simple maple whiskey glaze, these chicken lollipops are epic for any summer celebration.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.