Poultry

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Slow-Cooker Chicken Cordon Bleu Dip

Who says Chicken Cordon Bleu is reserved for sit-down dinners? Here, we've transformed it into a dip with chicken, ham, and plenty of melted cheese. Plus, by using a slow-cooker, you can make it in advance and just keep it warm until it's time to serve. More

Coq au Vin (Chicken Braised in Red Wine)

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't. More

Green Chile Chicken Nachos

A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible. More

Maryland Fried Chicken With White Gravy

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about. More

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue. More

Clay Pot Rice With Spicy Sausage and Mushrooms

There's something very comforting and satisfying about a meal served and cooked in one pot. One of my favorite one-pot meals is clay pot rice. For this version, I wanted to use an ingredient that's not normally seen in clay pot rice: spicy Italian sausage. Combined with slivers of chicken, marinated dried mushrooms, and a sweet and savory sauce, this speaks comfort to me. More

The Best Creamy Chicken Enchiladas

I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin. More

15 Minute Turkey Enchiladas

Supposing that you've got yourself a big 'ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There's only one possible outcome to this situation: turkey and mole enchiladas (or, if you want to get really technical about it, enmoladas). More

Slow-Cooker Leftover Turkey Chile Verde

This green chili recipe incorporates leftover turkey with a salsa verde base containing tomatillos, serrano peppers, onions and garlic that are blasted under the broiler. It's given backbone from ancho powder, smokiness courtesy of cumin, and aromatics by way of oregano. It's then thickened with cornmeal, bolstered by white beans, and finished with all of the fixings. More

Slow-Cooker Leftover Turkey and Andouille Gumbo

Slow cooker turkey and andouille gumbo starts with sautéed veggies and a simple roux that's cooked until toasty on the stove. After broth is added it's transferred for a long simmer, one where Worcestershire sauce provides umami and depth and Louisiana-style hot sauce offers heat and tang. Meanwhile, background notes come from bay leaves and thyme, and its signature flavor arrives courtesy of smoked sausage, Cajun seasoning, and cayenne. More

Red Beans and Rice With Smoked Turkey

The Louisiana meal of red beans and rice is typically made with pork: smoked, salted, roasted, or pickled. Those all work well in this recipe (a pound of sliced and browned andouille sausage would be our choice), but the beans also shine with smoked turkey. More

Smoked Turkey Braised Collard Greens

Smoked turkey replaces the more traditional choice of bacon in this rendition of braised collard greens. Nice and garlicky, the greens are spiced up with red chili flakes, with a bite of acidity from cider vinegar and lemon juice. And, since the turkey's pretty lean, we finish it off with some butter to give the pleasantly bitter, tender greens the rich, mouth-coating quality that pork belly typically provides. More

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