7,264 chickin recipes

Elegant creamy pumpkin soup from fresh roasted pumpkin, enriched with cream and served in a hollowed pumpkin shell for impressive fall entertaining.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Meatless black bean and bulgur chili with red and green peppers, carrots, cumin, and coriander. A hearty vegetarian chili that's thick, spiced, and loaded with fiber.

Nova Scotia dressing made with mashed potatoes, breadcrumbs, onion, and poultry seasoning. The Maritime classic that pairs with roast chicken or turkey.

Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.

Roman Holiday Soup: a low-fat Italian minestrone with white beans, green beans, macaroni, and a tomato-garlic-basil swirl stirred in at the end. Ready in 40 minutes, topped with Parmesan.

Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.

Chilled carrot soup blended with orange juice, fresh nutmeg and chicken broth. A bright, low-calorie warm-weather starter served cold with an orange slice and mint. Six ingredients, blender-easy.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.

Szechuan-style flank steak stir-fried with snow peas, mushrooms, carrots, and dried red chilies in an oyster sauce and sesame oil glaze. A spicy, authentic Chinese beef dish ready in about an hour.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.