Chicken/5 recipes

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Low-fat cabbage soup with browned turkey sausage, orzo pasta, plum tomatoes, and Italian herbs. A filling one-pot meal in just 35 minutes.

Rotel cheese dip loaded with browned ground beef, sausage, Velveeta, and pepper jack. The crowd-favorite Super Bowl dip that disappears in minutes.

Grilled pork loin chops stuffed with blue cheese, chopped pecans, shredded carrots, and Worcestershire, served with a creamy yogurt pan sauce. A steakhouse-worthy dinner at home.

New Mexico chiles are not overly spicy. The flavor will depend on which chiles you use. You can find dried New Mexico chiles in the Mexican section of some supermarkets or in Latin supermarkets.

Orange Pork Tenderloin with Orange Marmalade Sauce recipe

Bulgur pilaf with pine nuts and red pepper: nutty bulgur simmered in broth with sweet bell pepper, then finished with toasted pine nuts and chives. A fast, wholesome side that comes together easily.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Cream of spinach soup thickened naturally with rice, lifted by a whisper of curry powder and a squeeze of lemon. No flour, no roux. Smooth, bright, and surprisingly delicate.

Cheddar crab supreme: a velvety sauce of sharp cheddar and sherry folded with flaked crab and mushrooms, spooned over rice. A creamy, elegant retro seafood dish that holds warm for entertaining.

Tex-Mex salsa verde thickened with toasted pumpkin seeds and a quick roux, built on green chilies, parsley and chicken broth. A cooked green sauce for enchiladas, eggs and chips inspired by the El Chico restaurant chain.

Oven-baked risotto with peas, scallions, brown rice, and rosemary. A no-stir, hands-off Italian-style rice dish with no constant ladling required. Done in 45 minutes.

Chili verde stew for a crowd: browned pork simmered with potatoes, corn, green peppers, and tomatoes in a cumin-and-oregano broth. A hearty big-batch stew built to feed a hungry party.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.