520 dry skin recipes

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.

Chicken with thin noodles in a Asian inspired peanut sauce.

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."

Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe

Making your own fish balls is the key to keeping this soup hearty and nutritious. Avoid using store-bought fish balls which can contain added cornflour, flavourings, MSG and preservatives.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

A succulent old-fashioned pot roast that is served with savory dumplings everyone in your family will love!