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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
www.delish.com
Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.
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Fresh broccoli cooked in chicken broth is combined with a canned cream of celery soup and corn starch mixture and simmered until thick. Cheddar cheese is melted into the soup immediately prior to serving.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
www.simplyrecipes.com
This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
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This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.
Ingredients: chicken, water, celery, carrots, onion, basil
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness