Chicken/4 recipes

Indonesian-inspired gado gado peanut dipping sauce with garlic, ginger, soy, cream, and Tabasco. Warm or cold, this lush satay-style dip transforms a tray of crudites.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Ramen noodles upgraded with cubed chicken, broccoli florets, and cream of mushroom soup for a 30-minute pantry dinner. Cheap, filling, and way better than the packet alone.

Classic rumaki appetizer with chicken livers and water chestnuts wrapped in bacon, marinated in soy sauce with ginger and curry, then broiled until crispy. A retro cocktail party staple.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Curried cream of eggplant soup with potato, thyme, and basil, puréed velvety smooth and finished with cream. Salt-sweating removes bitterness for a mellow, earthy bowl.

Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Chicken and vegetable stir fry with broccoli and snow peas in a quick ginger-soy sauce, thickened glossy and served over rice. A fast 30-minute weeknight dinner with crisp-tender vegetables.

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.

Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.