Poultry recipe collection

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Rosemary turkey salad with fresh herbs, shredded Granny Smith apple, and light mayo served over alfalfa sprouts and lettuce. A fresh, lighter take on classic turkey salad for two.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

Rotelle with Smoked Turkey, Broccoli and Peppers recipe

Russian lemon soup, Liminnyi Sup, simmers tender rice in chicken broth, then finishes with cream, fresh lemon juice, and zest for a silky, citrus-bright bowl. A traditional Slavic comfort soup.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

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.

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

Parsi chicken curry with dried apricots, whole spices, and crispy potato straws. A sweet-tangy Indian dish with cinnamon, cumin, cardamom, and a vinegar-sugar balance that makes the sauce unforgettable.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Salsa soy peanut chicken stir-fries chicken breast and green pepper in a sauce of salsa, peanut butter, soy and ginger. Pantry-shelf fusion that lands somewhere between Thai satay and Tex-Mex. Ready in 30 minutes flat.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."