Poultry

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. 

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Yes, turkey is a relatively lean protein, but when you pair it with white beans, a robust and concentrated chile purée, and simmer it for a short period of time, it delivers major body and richness. 

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.