Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
Psychedelic purple cauliflower and sweet potatoes lend oohs and aahs to these easy yet elegant stuffed bacon-y chicken breasts.
Simple enough to commit to memory, these tipsy turkey cutlets take minutes to make yet taste like you slaved for hours.
For our best chicken, turkey, duck–in fact, all kinds of poultry–recipes, we’ve got you covered. (Is that a yellow feather sticking out of your mouth?)
The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.
This simple, one-pot stovetop braise melds the intoxicating and inimitable aroma of soy, citrus, ginger, and star anise. But don’t take our word for it…
This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
No need to wait for a big game to make these Spanish-inflected, finger-lickingly outstanding chicken wings. Trust us.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Larded with bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky, this country-style pâté redefines refined.
For many Jewish families, Christmas holds its own beloved tradition: Chinese food followed by a movie.
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