6,844 chicken cate recipes

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Soup Royale, the Italian napkin soup with a savory Parmesan-egg dumpling poached in a napkin, then sliced into cubes for a clear chicken-and-beef broth. Vintage technique that yields elegant restaurant-style soup.

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Black bean soup with pasta, tomato sauce, and onion simmered in rich bean broth. A simple Latin-inspired one-pot soup that's filling, budget-friendly, and ready in under an hour.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.