What’s on Your Plate
This budget-smart copycat glaze — built from pantry staples and a block of piloncillo — delivers that iconic lacquered, caramelized crust you thought you could only get from a $90 mail-order ham.
Chicken and Poultry
Recipes and techniques for poultry, including chicken, turkey, duck, goose – and whatever flies!
Deep Dish Chicken Pot Pie for Pi Day with Sauce Supreme
What’s on Your Plate
A deep dish chicken pot pie made easily with rotisserie chicken, frozen vegetables, a creamy classic French sauce, and a premade pie crust developed for Pi Day but excellent for any cold day.
Easy Chicken Parmesan Meatballs with Marinara
What’s on Your Plate
This is chicken parmesan done the way it should be: baked meatballs, a real simmered marinara, fresh mozzarella, and a crisp panko topping, all finished together in one casserole. No frying, no broiler gymnastics, and no dry, rubbery chicken.
Air Fryer Chicken Crisps – 1 Ingredient Bar Food at Home You’re Wasting
What’s on Your Plate
Chicken skin crisps beautifully in the air fryer as its fat renders out. A light sprinkle of Crystal hot sauce gives Buffalo-style flavor without frying or butter. One ingredient, no waste, pure crunch.
Creamy Country French Onion Soup
What’s on Your Plate
This soup shines in two situations. It is an excellent way to start a heavy or holiday meal because it warms the appetite without weighing it down, thanks to its broth base and lack of melted cheese. It is also exactly the kind of soup you want tucked into the freezer for nights when you want something warm and comforting without committing to a full cooking session. Reheat the base, stir, toast some bread, and your meal is served.
Easy French Chicken with Grapefruit and Thyme
What’s on Your Plate
Sear chicken thighs skin-side down in a hot cast iron skillet until the fat renders, then finish with grapefruit juice, thyme, and a splash of white wine to create a bright, deeply flavored pan sauce.
Dry Brine for Turkey and Poultry
What’s on Your Plate
Dry brining seasons poultry deeply by using salt to draw out moisture, dissolve, and reabsorb, pulling sugar and herbs into the meat through osmosis; it creates juicier meat and crispier skin than wet brining, with less mess and better control.
Hoisin Duck – 7 Inspired Reasons to Skip Turkey
What’s on Your Plate
Hoisin Duck is dry-brined, spatchcocked, and roasted on a rack for crisp skin and tender meat. The sweet-savory Hoisin glaze caramelizes in the oven for a glossy finish. It’s the perfect choice when you want an elegant, flavorful alternative to turkey or chicken, and pairs beautifully with rice or vegetables. Always roast duck on a rack so the fat can render away.
Smoked Deboned Turkey
What’s on Your Plate
Smoked Deboned Turkey transforms the traditional holiday bird into a stress-free showstopper by combining four professional techniques: deboning, stovetop smoking, sous vide, and a final air-fried crisp finish. The result is tender, smoky turkey with a crisp, flavorful skin—moist from end to end, easy to carve, and even easier to prepare ahead of time.
The best part? You can do it all in your kitchen with basic equipment—no outdoor smoker or marathon roasting session required.
Fettuccine with Chicken and Asparagus – a 30Minute Miracle
Fettuccine with Chicken and Asparagus delivers every time when you want something quick, comforting, and elegant. It’s a dish built on balance — tender chicken, crisp asparagus, and a light, creamy sauce that coats every strand of pasta. You can make it with ingredients you likely already have on hand, and the whole meal comes together in about 30 minutes.