Poultry

The first American Jewish recipe I found for fricassee, a kind of ragout — usually made with chicken, browned lightly with onions in fat and then simmered in the drippings — came from a section on Jewish recipes in Jennie June's American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of Puck. This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

Biscuits and gravy, but make it spring.

Skip the crushed red pepper flakes and reach for gochujang, which adds funk and spice in the marinara sauce for this reimagined twist on chicken Parm.

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

This grandma-inspired soup is equal parts cozy and bright.

An oven-baked take on the Atlanta classic.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.

Hawai‘i's beloved fried chicken is crispy, sweet, and savory.