Poultry recipe collection

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Light pasta in chicken broth with wilted spinach chiffonade, garlic, olive oil, and Parmesan. A brothy, clean-flavored Italian dish ready in under 15 minutes.

Pasta with spinach chiffonade in a light garlic chicken broth sauce, topped with Parmigiano-Reggiano. A low-calorie Italian pasta dish ready in 30 minutes.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Angel hair pasta with broccoli, zucchini, and carrots in a light lemon-ginger sauce with lemongrass. A quick, bright vegetable pasta ready in 30 minutes.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Peaches and cream rice salad with chicken-flavored rice pilaf, diced peaches, whipped topping, and shredded coconut. A sweet, creamy side dish or potluck dessert salad that feeds a crowd.

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Creamy peanut butter soup made with chicken broth, heavy cream, and a splash of Madeira wine. A rich, velvety Southern classic that's savory, nutty, and surprisingly elegant.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.