7,478 chicken recipes

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.

Boneless pork loin stuffed with a sweet-hot pepper and ginger chutney, roasted with a smoky cumin-cayenne barbecue sauce. A bold, flavor-packed centerpiece for any dinner table.

Add a South American twist to your barbecue by using this spicy marinade.

Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.

Cornish hen braised in burgundy wine with fresh raspberries, rosemary, thyme, and garlic, then finished under the broiler for crispy edges. An elegant dinner for one or a romantic meal for two.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Grilled pork ribs basted with a tangy Florida-style barbecue sauce of butter, vinegar, ketchup, horseradish, and fresh lime juice. Bold, buttery, and deeply Southern.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

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.