Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.

Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.

Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.

This classic roast turkey is a Thanksgiving favorite. The turkey is simple and utterly delicious. The giblet gravy adds the right drizzle of flavor and keeps the turkey moist.

What makes this chicken recipe so amazing is the 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet. James Beard’s best.

Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.

Seared duck breasts sit on wilted greens and are topped with goat cheese so creamy it simply melts in your mouth–a perfect foil to the crunchy walnuts.

Thai chicken soup with coconut milk and lemongrass is as colorful as it is flavorful. Make the rich chicken broth base ahead of time for more flavor.

A useful reference to understanding how to roast turkey—from giblets to stuffing to oven care. An indispensable guide for Thanksgiving.

Simple is the operative word here. The turkey is roasted at a high heat for crackly skin and moist, tender meat.