6,868 chicken beer recipes

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.

Homemade dog biscuits with chicken broth, whole wheat flour, cornmeal, and wheat germ baked until crunchy. Wholesome, preservative-free treats your pup will love.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Cincinnati-style chicken chili over spaghetti with kidney beans, onions, and cheddar. Cocoa, cinnamon, and allspice give it that signature Skyline depth.

Creamy pumpkin soup simmered with chicken broth, onion, garlic, and thyme, then puréed and finished with heavy cream. Garnished with toasted pepitas for crunch and visual contrast.