396 recipes
Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.
Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.
Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.
Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.
Crispy sesame chicken stir-fry with bites marinated in soy, sherry, ginger, and orange zest, coated in sesame seeds, then tossed through broccoli and water chestnuts for a takeout-style dinner.
Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.
Scallops stir-fried with bamboo shoots, carrots, and snow peas in a ginger-gin sauce, served inside a crispy deep-fried potato basket. A Chinese banquet showpiece you can pull off at home.
Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.
Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.
A quick sweet and sour sauce with green pepper, raisins, soy sauce, and vinegar tossed with leftover cooked meat. Use chicken, turkey, beef, or pork. Dinner for two from leftovers.
Sweet and sour meat with green bell peppers, raisins, and a tangy cornstarch-thickened sauce. Use leftover chicken, beef, pork, or turkey for a quick dinner for two.
Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.