7,486 chickin recipes

Southern-style cornbread dressing loaded with crumbled cornbread, savory chicken broth, celery, and onions. Low-fat, diabetic-friendly, and baked until golden. A classic Thanksgiving side dish the whole family will love.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.

Fiery pork and bamboo shoots over crispy rice noodles: stir-fried slivered pork with winter bamboo, Thai chili paste, and ginger served over a cloud of deep-fried puffy rice stick noodles.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

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.

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.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.