7,478 chicken recipes

Cantonese-style barbecued pork loin marinated overnight in soy, hoisin, honey, and sherry, then roasted hot and sliced thin for a glossy, sweet-savory platter with hot mustard alongside.

Why this recipe works: Simmering chicken broth with lime zest and ginger is a shortcut to Asian flavor.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

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

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Savory pumpkin, bacon, and blue cheese soup balances earthy pumpkin and molasses against funky gorgonzola, smoky bacon, and a hit of cayenne. A bold, creamy fall soup that comes together in about 15 minutes.

Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Authentic Chinese hot and sour soup with pork strips, dried lily buds, wood ear mushrooms, tofu, and silky egg ribbons. Restaurant-style takeout classic at home.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Love this casserole. It has everything that I need in a meal that tastes great and is also loaded with feel-good ingredients.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.