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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
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A traditional Scottish dish, this chicken and leek soup is flavored with thyme and thickened with barley.
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Everything is crisp in the fall—chicken included.
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Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.