Poached chicken, cabbage strips, carrot slivers, and Vietnamese coriander are tossed in a classic Vietnamese lime dressing. A great outdoor salad.
Tender pieces of chicken breast are seasoned with Indian spices, broiled, then tossed in a creamy tomato-yogurt masala sauce filled. Simple and elegant.
Darjeeling tea, ginger, and star anise are used to brine ducks, or chickens, before they’re roasted over an open flame. Deeply smoky ducks is the result.
This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.
Chunks of sauteed chicken breast and roasted cashews are coated in a garlic-hoisin sauce. Spoon this classic Chinese recipe over white rice. Delicious.
A West African staple, much like clam chowder throughout New England, this hearty stew is traditionally served over rice.
Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.
Ideal for a light summer meal, this recipe for baked sesame chicken uses boneless chicken breast and serves it on top of cold sesame noodles.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
Yup. Just what every home cook desperately desires. Yet another inspired use for turkey leftovers. You’re welcome.
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