2,304 thickener recipes

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Broccoli and shredded carrots baked in a creamy cheddar and sour cream sauce with a crunchy herb stuffing topping. The side dish that gets even veggie skeptics coming back for seconds.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Saged turkey loaf with fresh and dried sage, shallots, thyme, marjoram, and a hint of orange zest. A lighter, herb-forward alternative to classic meatloaf.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Capellini with garlic shrimp in a buttery herb sauce of basil, dill, oregano, and lemon. An elegant yet easy pasta dinner that comes together in under an hour.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.