The secret to super juicy meat and deliciously crispy skin? Hint: It involves a cheesecloth.

Believe it or not, you can make restaurant-level steak frites with an herbed compound butter in your air fryer.

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on record as being a slavering fan of Angie Mar's glam-bomb fare," says Senior Editor Kat Kinsman, who is a super-fan of Mar (a 2017 Food & Wine Best New Chef) and first tried this dish to-go. "But the take-out foil pan filled with roasted grapes, garlic, and rosemary; fatty drippings; and the sloppiest, cook's-treat parts of a chicken (my favorite) may be the best thing she ever served me." Seek out a best-quality bird for this simple, focused dish, such as a pastured chicken from whiteoakpastures.com.

Take a new turn with your holiday bird with a whole deboned turkey, stuffed, roulade-style, with nuts, speck, and bitter greens.

To fully flavor the turkey skin and make it especially crispy, push very thin layers of cured lardo ​beneath the bird’s skin.

Instead of using dried lemon pepper seasoning, season chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with some chopped fresh dill and oregano. While the thighs roast, the fat adds extra flavor and crunch to the lemony potatoes. After the chicken is done, the potatoes roast in the drippings for a few extra minutes until they start to brown. Serve the finished dish with lemon wedges.

Shredded cooked turkey replaces the more traditional shredded pork in this riff on carnitas tacos, served with a sauce inspired by Cuban mojo.

This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again.

To enhance turkey's flavor and moistness, and to create an exceptionally crisp skin, Justin Chapple rubs the bird with a salt, sugar and spice mix before roasting.