746 chicken recipes

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.

Create-a-casserole: a customizable baked pasta with your choice of meat, tomato sauce, and cheese. A flexible pantry dinner that uses up leftover cooked beef or chicken in 30 minutes of oven time.

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Bananas in rum caramel sauce with pineapple juice, cinnamon, and butter, served over vanilla ice cream. A quick stovetop dessert ready in 30 minutes.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Savory Jewish noodle kugel with sauteed onions, sour cream, and eggs baked golden and set. The classic side dish for brisket, holidays, and Shabbat dinners.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.