If you happen to be into chick flicks, which I am, then maybe you love the Christmas movie The Holiday as much as me? (Unfortunately I have to watch it alone, because it doesn't meet my fiancé's manly standards.) In one scene in particular, Kate Winslet offers to whip up some "Christmas fettuccine" for Jack Black, who is in need of some much-needed cheer. More

If you've been wondering what to get your sassy best friend who cracks the raunchiest jokes at the party and cooks fabulous meals in her spare time, look no further. Fifty Shades of Chicken is a spoof on the best-selling novel Fifty Shades of Gray that replaces heroine Anastasia Steele with a big-breasted chicken and Christian Grey with the strong and competent hands of a very handsome chef. Yup, this cookbook definitely takes "hot and sultry" to a whole new level. More

The term "succulent" was invented for duck breasts. There's really no other way to describe the incredible richness of the meat with that crispy skin that dissolves against your tongue. For a big celebration dinner like Christmas or an upcoming anniversary, duck should definitely be on the menu. More

When you cook a 22-pound turkey for Thanksgiving, leftovers are inevitable. The first round is devoured in a midnight dash to the fridge (straight from the Tupperware, no silverware required.) And then there's Friday's long-awaited turkey-cranberry panino, with a pile of green bean casserole on the side. Heaven. But my favorite meal of all—besides the main event, of course—is turkey noodle casserole. More

I am a huge, huge fan of boneless skinless chicken thighs. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. In the summer I grill these babies every week, especially when I have a big table of people to feed. Everyone who eats regularly at my house has eaten chicken thighs! But in the winter, when I don't feel like stepping outside to the grill, I bake the meat, and it's easy as 1-2-3. Here's what I do. More

Q: Whenever I make chicken soup or need to put chicken of any kind into a soup, the broth gets scummy or has floaties in it from the chicken — help! I just want to make a beautiful clear soup with chicken in it!

Sent by Bethany More

Oh, meatballs. The ultimate comfort food. The food that reminds you of home, that satisfies after a hard day, that while slowly simmering away makes the house smell irresistible They make a fine appetizer, a winning supper with pasta, and a satisfying lunch on sandwiches. So what are our favorite recipes? More

Duck confit is one of those dishes I figured I would never make at home. Poaching duck legs in fat sounds messy, difficult and expensive — duck fat isn't cheap. But I learned there is an easier, cheaper way to make duck confit, and now I'm tempted to give this classic cooking and preservation technique a try. More

With the approach of the holiday party season, I am always on the lookout for make-ahead appetizers that are a little different from the usual spread of cheeses, meats and crudite. Chicken liver pâté doesn't enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d'oeuvre is due for a comeback. Cooked down with apple, shallots, fresh herbs and brandy, lowly liver transforms into an umami-rich spread that can be made up to one week ahead and will have even those hesitant about liver reaching for more. More

What do you reach for, when shopping for chicken? Boneless skinless breasts? Thighs? A whole chicken, legs and all? Chicken is the second most consumed meat in America, just behind beef, thanks to its affordability and ease of cooking. We love how easy it is to find organic, free-range chickens these days; it seems to be the most affordable way to eat sustainable, well-raised meat. But what to do with that wholesome chicken when you bring it home? Do you get in a chicken rut? Well, we're here to offer some fresh ideas from our rich archive of chicken recipes. More