1,535 chicken recipes

The Midwestern classic: ground beef and onion layered with sour cream, cream soups, and cheddar cheese, topped with crispy tater tots baked until golden and bubbling.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Saffron potato onion soup pureed silky smooth with heavy cream and steeped saffron threads. Just five ingredients for an elegant, golden soup with deep floral flavor.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Tender pork with fluffy poppy seed dumplings, creamy sauce, and pearl onions. A vintage comfort casserole that turns a simple Sunday dinner into something special.

Sizzling rice soup simmers a clear chicken broth with chicken, mushrooms, bamboo shoots, and water chestnuts, finished with crispy fried rice that audibly sizzles when added to each bowl. Classic Chinese restaurant favorite.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Stuffed chicken breasts New Mexico style with a filling of golden raisins, spinach, Chimayo chile, cinnamon, and cloves, basted with chicken broth while baking.

Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.