Bariton Mixtures Updates

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Shallots and thyme in both the turkey and the gravy provide double the flavor for this simple roasted bird.

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

You can make this gravy ahead of time in a pressure cooker or simmer it on the stovetop; either way, this Madeira-spiked gravy recipe will lighten the load on Thanksgiving Day. A concentrated smoked turkey stock serves as the base of this gravy, which will keep in the refrigerator up to three days and also freezes beautifully. Wondra flour helps ensure a smooth consistency.

Chef Hillary Sterling's roast chicken is spicy, garlicky, and perfectly juicy — and excellent served over smoky, caramelized vegetables.

F&W's Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and delicious bird.

Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium. Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.

Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.

Loosen the skin on the chicken breasts and around the legs. Put each chicken in a bowl and cover with the marinade. Rub the marinade under the skin and in the cavity. Turn the chickens breast side up and refrigerate overnight.

This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.