Poultry

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Easy, flavorful, and healthy. A poached chicken miracle!

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

A modern take on your childhood sick-day soup.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.