553 chicken recipes

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

Hot turkey salad bakes diced turkey, celery, almonds, and mayonnaise under melted sharp cheddar and crushed potato chips. A retro casserole-style warm salad ready in minutes.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Enjoy this tasty frittata at any time of the day. Serve it with a refreshing salad for a complete and wholesome meal.

Parsley and Garlic with Olive Oil Over Pasta recipe

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.

A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

Velvety spinach soup with garlic, cream, and tender pasta ready in just 20 minutes for an elegant weeknight dinner that tastes like it took hours.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.