It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.

Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

This easy skewered chicken with 
an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with
chopped cilantro.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette.