853 chicken date recipes

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.