Chicken/2 recipes

Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Silky poached eggs nestle into garlicky sautéed mushrooms, spinach, and tomatoes for a 15-minute breakfast that's elegant enough for brunch but easy enough for a Tuesday morning.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Broccoli apple soup purees fresh broccoli with diced red apple, thyme, onion, and chicken broth for a creamy low-fat soup with no dairy. Serve hot or chilled with a yogurt swirl.

Make your own delicious homemade soup that's so easy to make. This recipe uses a slow-cooker so it's a simple place all ingredients into the slow cooker and let is simmer all day unattended.

Always a hit and it's quick and easy to make. Tastes just like a BLT sandwich in the form of a pasta salad.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Soy-glazed seared tuna steaks over mixed greens with caramelized onions, summer squash, and a fiery orange-curry-habanero sauce. A restaurant-worthy plate at home.

From-scratch tuna mushroom casserole with Swiss cheese, green beans, dill, and buttered bread crumb topping. No canned soup needed. Homemade comfort food that beats the shortcut version every time.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.