520 dry skin recipes

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.

Slow cooker chicken and kielbasa simmered with navy beans, tomato paste, red wine, and warm spices. A hearty French cassoulet-style stew from frozen chicken with just 5 minutes of prep.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

This fish pie can use different kinds of fish, and mix all of them, it is a very nice recipe!

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Make this traditional and tasty dish in the convenience of your home with this simple crockpot recipe.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Marinating chicken in this creamy, orang-y and sweet marinade really gives the chicken lots of yummy flavor, also make the chicken very tender, then coated with almond-bread crumb mixture. It's succulent in the inside and golden, brown and crusty on the outside when it's out of the oven.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.