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cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.
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This banh mi chicken burger recipe contains all the flavors of the classic Vietnamese sandwich.
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Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
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Just coat pieces of chicken with an easy honey-mustard glaze and bake.
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These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
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I made this up b/c I was craving that moist, velvety chicken like some chinese restaurants have. You can season it with anything, really. CAVEAT: The skin...
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Baked turkey bacon-wrapped chicken tenders seasoned with smoked paprika are the perfect balance of smoky and sweet--they taste like they came straight off a barbecue grill.
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This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.