Articles
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Tips
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How-To's
How To Spatchcock a Turkey + Our Juiciest Turkey Recipe Ever
Roasting a juicy, perfectly cooked whole turkey doesn’t have to be stressful. Try this classic spatchcocking technique and Thanksgiving dinner will be faster, easier, and more visually exciting than ever before.
How to Make Homemade Stock
Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.
How to Flavor & Tenderize Meat and Vegetables with Marinades
Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How to Make a Basic Brine
Brining is a simple technique that replaces the water in meat and poultry with the brining solution which yields juicier, more flavorful meat. With this quick refresher, you'll learn how to make a basic brine so you'll be well on your way to juicy, flavorful meat and poultry in no time.
Deals
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Recipes
Savory Tuscan Oats with chicken sausage
Savory Tuscan Oats with chicken sausage is a feel-good meal in a bowl. Steel-cut oats step away from breakfast into an Italian-inspired sausage, artichoke, and sun-dried tomato bowl offering complete, unfussy fulfillment.
Slow Cooker Multi-Bean Soup with chicken
This slow-cooker Multi-Bean Soup with chicken is one you can set and forget for an easy and healthy anytime meal.
Chicken and Dumplings
When we think of comfort food, Chicken and Dumplings rise to the top. There’s something about a bowl of dumplings that warms the soul. And this Creole version from Kevin Belton’s Cookin’ Louisiana does just that with a buildup of some heat, thanks to the hefty dose of Creole seasoning.
Chicken Normandy with apples & onions
Chicken Normandy may sound fancy, but it's a simple chicken dish with apples and onions, and a creamy, golden Dijon sauce.
Chicken and Waffle Fries with milk gravy
Chicken and waffles are a restaurant menu favorite, but the twist here is waffle-cut fries. Milk gravy rounds out this Chicken and Waffle Fries Casserole for one irresistible one-pan dish.
Enchilada Pie with Turkey
With this deconstructed cheesy, crunchy Enchilada Pie with Turkey, there’s much less dipping, rolling, and stuffing into a baking dish. The casserole uses sweet, smoky ranch-style pinto beans to play up the Southwestern flavors.
Honey-Glazed Roast Turkey
Every Thanksgiving, there’s the ever-insatiable hope for turkey perfection — thoroughly cooked dark meat, moist white meat, both capable of delivering intense turkey flavor. Guess what? This Honey-Glazed Roast Turkey delivers just that (but be sure your digital thermometer is working and calibrated!). It’s simply seasoned and roasted whole (with some flavorings added to the cavity) with an effortless honey-lemon glaze brushed on for understated flavor (and browning). But, to avoid a thawing …
White Chili with avocado
Our White Chili is creamy and smoky (thanks to the roasted chiles). Chicken is typically the go-to meat in white chilies, but we opted for ground turkey because, while it’s light in color, it provides way more flavor than ground chicken or chicken breasts since it includes some dark meat in the mixture. Adding some corn tortillas to the chili gives it a different texture and taste. As the tortillas cook and break down, they perfectly thicken the chili. And toasting them in a dry skillet befo…
French Roasted Chicken with herbes de Provence
Roasting is a dry-heat cooking technique that’s pretty simple and straightforward. It involves oven cooking, usually meat or vegetables, in a shallow, uncovered pan at a slightly higher temp than standard baking, and involves some fat (added or from the food). This French Roasted Chicken recipe includes all of the above, plus a roasted garlic sauce conjured from the drippings for a complete home-cooked meat-and-vegetables feast.
Chicken & Cabbage Pasta in brown butter sauce
The possibilities are endless when it comes to uses for leftover roast chicken, and we think this Chicken & Cabbage Pasta in brown butter sauce is an excellent one. A few common ingredients quickly come together into an easy weeknight dinner the whole family will enjoy.
Italian Chicken with citrus milk sauce
Related to Italian milk-cooked pork, Italian Chicken with citrus milk sauce is tenderized by the lactic acid in the milk, which also creates a succulent sauce. This recipe is a cross between a roast and a braise (since it’s cooked, uncovered, in a bit of liquid). Roasting yields a tender and juicy golden-brown bird that oozes flavor, and the aromas of garlic, rosemary, cinnamon and orange leave you feeling warm and comfy.
Popcorn Chicken Korean Style
Sweet, spicy, crunchy, and outrageously delicious, Korean-Style Popcorn Chicken with rice cakes is quickly edging toward the top of the list of the world's most wonderful foods.