520 dry skin recipes

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Monkfish with Almonds, Sweet Red Peppers and Saffron recipe

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Herb-crusted chicken breast strips pan-seared golden, then simmered with garlic, chicken broth, white wine vinegar, and halved red grapes. Elegant and on the table in 35 minutes.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Really enjoyed the dish, it was packed with flavors. I did add some fresh cilantro in the end, and it was delicious. I also made a cucumber rita (yogurt sauce) to balance the heat a bit.