Poultry recipe collection

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Classic veal parmigiana with double-dipped, breadcrumb-crusted cutlets fried crisp and baked under marinara and bubbly mozzarella. Works with chicken, turkey, or fish too. Ready in 40 minutes.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Browned veal pieces simmered in a creamy chicken soup gravy, topped with poppy seed dumplings rolled in buttered breadcrumbs and baked golden. A sour cream sauce on the side makes this old-fashioned casserole pure stick-to-your-ribs comfort.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Chinese velvet chicken and sweet corn soup with egg white-marinated chicken, creamed corn, and chicken broth finished with sesame oil. Silky, comforting, and quick.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Whole chicken marinated 24 hours in a fiery jerk paste of scotch bonnets, ginger, allspice, and thyme, then roasted and seared. Authentic Jamaican jerk chicken with real heat.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.