Chicken recipes

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Microwave roast turkey with pan gravy cooks a 12-pound bird in under 90 minutes using the breast-down, breast-up method. A speedy small-kitchen solution for holiday dinner without tying up the oven.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Quick black bean soup made from canned beans blended smooth with cumin, chili powder, cilantro, and tomato sauce in chicken broth. Topped with cool sour cream.

Baked orzo with crumbled feta, kasseri cheese, fresh dill, heavy cream, and olive oil. A rich Greek-style pasta side dish that can be assembled a day ahead and baked before serving.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!