7,478 chicken recipes

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

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.

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

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

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.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

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

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

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.

Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe

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

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch 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.