7,478 chicken recipes

Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.

Cheesy hash brown casserole with sour cream, sharp cheddar, and buttery corn flake topping. The ultimate potluck side dish that feeds a crowd and gets rave reviews.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

Homemade version of seasoned salt. There's no need to buy spice mixes when it's cost effective and easy to make your own.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.

Orange Pork Tenderloin with Orange Marmalade Sauce recipe

Succulent pork chops glazed with a savory-sweet Asian marinade featuring molasses, soy sauce, and aromatic ginger. Quick weeknight dinner that brings restaurant-quality flavor to your table in under 30 minutes.

Zuni vegetable stew: a Southwestern medley of winter squash, corn, pinto beans, and zucchini simmered with poblano and jalapeno chiles. A hearty, chile-spiced three-sisters stew with real depth.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

Rice hotdish, the classic Midwest casserole of browned ground beef, celery, and rice baked in a trio of cream soups with a savory hit of soy sauce. Hearty, creamy comfort for a cold winter night.

Crisp asparagus stir-fried with mushrooms, green onions, bell pepper, and water chestnuts in a light soy-broth sauce. A crunchy, vibrant vegetable side dish ready in 30 minutes.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Pureed carrot orange soup with curry powder, fresh orange juice and zest, finished with sour cream and scallions. A bright, silky weeknight starter or light lunch.