Recipe Sifter

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Mushroom chicken bakes seasoned chicken pieces under cream of mushroom soup until tender and saucy, served over rice. The five-ingredient weeknight dinner that's been on dinner tables since the 1950s.

Slow cooker whole chicken with lemon juice, thyme, paprika, and parsley. Rub with butter, set it, and forget it for tender, fall-off-the-bone results in 8 hours.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.

Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Baked chicken breasts marinated with zesty seasonings.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.