7,059 chicken wing recipes

Try this dish which is perfect for a meal after Thanksgiving or Christmas.

Learn how to use dry seasonings when preparing hearty dinners with this simple recipe.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.

Tenderized round steak dipped in egg wash, coated in cracker crumbs, and pan-fried until golden, then braised low and slow under a tight lid. Southern-style chicken fried steak the way mama made it.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Two-ingredient honey Dijon glaze for chicken made with equal parts honey and Dijon mustard. Sweet, tangy, and ready in 5 minutes for grilling, baking, or broiling.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Confetti rice salad starts with chicken-flavored rice pilaf tossed with green onions, pimentos, and a sweet vinegar dressing. A colorful, make-ahead cold side dish for cookouts.

Butter balls made from breadcrumbs, butter, cream, eggs, and allspice, rolled and dropped into chicken noodle soup. Old-fashioned soup dumplings that cook right in the broth.

Cotoletta alla Milanese: veal cutlets pounded thin, dipped in egg, coated in bread crumbs, and fried golden in butter and oil. Classic Milanese technique that creates a shatteringly crisp crust in about one minute per side.

Chive-cheese compound butter made with Roquefort and chopped chives, rolled into a log for easy slicing. A rich, savory butter for steaks, bread, or baked potatoes.