Chicken/6 recipes

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Homemade raviolis are boiled into the fresh vegetable tomato soup, what a delicious and colorful recipe.

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Savory vegetarian nut loaf with cottage cheese, breadcrumbs, and poultry seasoning baked until golden on top. A hearty meatless main dish that's a hit at Thanksgiving or any weeknight supper.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

No-bake peanut butter and chocolate cheesecake with a graham cracker crust, cream cheese filling, and chocolate syrup drizzle. Freezer-friendly for up to 6 weeks.

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

This cheesy and creamy tetrazzini is easy to make. It can be made in advance, then freeze it in your freezer. Reheat it for a quick and tasty weekday dinner.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

Creamy mushroom and aged cheddar cheese soup with shiitake and rehydrated porcini for deep umami. A rich one-pot dinner ready in 45 minutes.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Classic Italian-American lasagna with hot Italian sausage, a carrot-and-celery-studded tomato sauce, creamy ricotta filling, and stretchy mozzarella. A peppery weeknight crowd-pleaser.

Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.