Poultry

In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern take on duck à l’orange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.

An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.

This salad is easy because you begin with store-bought roasted chicken.

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Stuffing the game hens before roasting them keeps the meat incredibly moist. Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait that long before you try it.

You might expect to find smoked duck breast in a sultry, sensual main-course salad like this one, but here we use smoked turkey, which makes it a lot more affordable and a little bit more robust. Both good things.

Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.

This festive main offers something for everyone—baby back ribs, chicken breasts, and smoked sausages. Be sure to start the dish a few hours ahead. The ribs are slow-cooked for an hour and a half, then are finished on the grill with the chicken and the sausages.

Forget about chicken pieces. You can grill these two chickens— flavored (Sicilian-style) with lemon, parsley, and garlic—whole.

Juicy chicken with a crunchy nut coating and a sauce that's both fruity and savory: a terrific dinner-party dish.

Because it's cooked only briefly, the tomato sauce is incredibly fresh-tasting and not too heavy. Serve with thick slices of garlic bread.

Chicken's dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade—in this case, an Asian-inspired blend that balances sweet and savory. The addition of meaty mushrooms and bright green baby bok choy makes this a one-dish dinner you can take straight from grill to picnic table.

The intense flavor of grilled plums is delicious with roasted duck.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Even lovelier atop coarsely torn escarole.

Be sure to use a dry skillet when browning quesadillas.