Chicken Leg

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

Can be prepared in 45 minutes or less.

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

Poulet Grillé à la Diable In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since the devil, or diable, is associated with anything hot and fiery. Cafés and bistros all over Paris offer versions of this classic. I like to make mine with a combination of sharp Dijon and coarse-grain Dijon mustard, and with a good hit of spice, usually what the French call piments langues d'oiseaux, or bird's-tongue peppers. This is a great picnic dish as well, and I often make it for our lunch when we take the train to Provence. When we eat at home, I serve this chicken with steamed rice or sautéed potatoes and a green salad.

This recipe can be prepared in 45 minutes or less.

Yakitori at its simplest is a chicken shish kabab with a very Japanese flavor. Pieces of dark meat are served either by themselves, neatly speared onto the ends of small bamboo skewers (three makes a serving), or interspersed with bits of green bell pepper or scallion. As the meat is grilled, it is dipped into a sweetened soy-based sauce. The servings are tantalizingly small, but you can have as many as you want. If you are hungry enough for a full meal, you can serve yakitori on a bowl of rice with tea and pickles on the side.

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner.

Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.