641 chicken recipes

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Easy crockpot Brunswick stew simmers chicken, ham, potatoes, lima beans, corn, and tomatoes into a hearty Southern slow cooker meal. Set-and-forget classic, feeds a crowd.

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

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Make your own delicious homemade soup that's so easy to make. This recipe uses a slow-cooker so it's a simple place all ingredients into the slow cooker and let is simmer all day unattended.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.