Chicken/5 recipes

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

A simple cranberry-cherry gelatin mold made from scratch with unflavored gelatin, cranberry juice, and whole cherries. Garnished with watercress and cream cheese balls.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Mom's famous recipe. We've been eating this since the 80's, when nobody knew what curry was.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Grilled paella with chicken thighs, lobster, shrimp, scallops, mussels, clams, and chorizo over curry-turmeric rice with ancho powder. A show-stopping one-platter feast.

This colorful low fat salad can be enjoyed warm or cold.

These Mexican beef fajitas were awesome, used steak seasoning recipe from the site as well. Delicious! I will be making this recipe again for sure, and have added it to my recipe box. It's a must!

Mongolian hot pot with thinly sliced lamb, spinach, napa cabbage, and bean thread noodles cooked tableside in ginger-scallion broth with a spicy tahini dipping sauce.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.