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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
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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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An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.
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Chicken and vegetables are mixed with chicken broth, sour cream, and mozzarella cheese in this take on the classic chicken pot pie recipe.
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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A recipe for individually sized birds stuffed with millet, currants, sage, and thyme.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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Get Ragu Alla Bolognese Recipe from Food Network