Poultry

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.