Chicken recipes

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

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.

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

A simple and hearty soup made with lentils, garlic and juicy tomatoes.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.

Greenport soup, a silky pureed green pea and lettuce soup with scallions, parsley, a blonde roux, and a splash of dry sherry. Bright spring color, elegant enough for company.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.