Poultry

I used to be put off by poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

You're familiar with French dip, of course. This is pho dip! In a stroke of holiday genius, you'll use the turkey carcass to make an aromatic broth.

The fastest way to turn turkey into breakfast: eat it on French toast.

A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese

The secret to moist and delicious chicken breast is this ultra-simple, four ingredient recipe