Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.

This fragrant, floral, bright green dressing is a perfectly balanced tangy sauce for fire roasted chicken.

Our Ts'UMAMI Rub adds a richness to one of our favorite cuts of chicken. Serve over Basmati rice to catch all of the delicious drippings and crunchy bits.

Slowly simmering pan seared chicken thighs with white wine, mushrooms, and olives, what could be more magical?

Herb Brined Roasted Turkey with classic Pan Gravy sure to the perfect Holiday centerpiece!

Humanely raised duck legs seasoned and slowly simmered overnight in the duck's rendered fat. Deliciously rich in flavor!� Simply browned in the oven and served with a mustard cream sauce.�

A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!

This is a fun, outdoor appetizer to play around with having your dinner guests help assemble and get messy enjoying!

This simple recipe results in a beautiful whole roasted chicken that can be the star of a perfect weekday meal or a versatile leftover to include in other amazing dishes.

This vibrant salad is a great use of stale bread at the height of tomato season, a wonderful weeknight meal.�

Slowly simmering the chicken on the bone with smokey chipotle peppers and rich coconut milk creates a complex, velvety sauce to coat each bite.

The use of hominy and roasted tomatoes give the soup a depth of flavor that makes you believe it slowly simmered all day.

Making a classic pan gravy from the drippings of the roasted turkey does not need to be difficult. Follow these simple steps for this decadent sauce.

This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. � This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.�

This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalape�o Cilantro Slaw, Queso Fresco, Limes, and Avocados.�

Splitting the chicken before cooking shortens the cooking time and increases the cooking surface for a more even sear.

Brining the wings before cooking makes sure they stay plump and juicy as they crisp on the grill.�

We love chicken thighs for their rich, hearty flavor.� When served with a simple brown butter sauce, we know you'll agree!

A savory broth is the backbone (pun intended) to a hearty braise, velvety sauce, or fragrant soup.� It is best to use thick, heavily used joints of pork and chicken for their tendons and gelatin. �

Duck is an often over-looked protein, but we love its rich flavor and versatility. This recipe is straightforward - no fuss - and has a brightness from the orange zest. Give it a try!

This classic French comfort foods will warm your belly with slowly simmered beans basted with pork, sausage, and duck confit.

Marinated in soy sauce, garlic and ginger, these Japanese chicken skewers are hard to resist!