7,059 chicken wing recipes

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Traditional Japanese yakitori with sake-marinated chicken livers and teriyaki-glazed breast skewers threaded with scallions. Smoky, sweet, savory, and ready to grill in under an hour.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Add some Oriental style to your dinner with this simple recipe your family will enjoy!

Handmade chicken tortellini filled with prosciutto, mortadella, and Parmigiano-Reggiano, served in rich broth swirled with a sweet red onion-Lambrusco marmalade. A true Italian labor of love.