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(Almost) 50 Ways with Home-Roasted Chicken

It’s the dinner dilemma again. At 4:00 p.m., is there an express lane grocery run in your future? A market drive-by to snag a rotisserie chicken always works for hot fare ready to go. But when you’ve got a few loose hours, maybe on a late Sunday afternoon, it’s just… Read More

Flavor Stuffed

Chicken to the power of infinity. Mathematically speaking, simple addition doesn’t accurately describe what happens when you combine the ingredients for Millennial Chicken Cordon Bleu. True, it’s based on a technique that rolls up chicken, ham, cheese, condiments and herbs or spices. But when everything comes together,… Read More

Destination: Vietnam

Irresistible in every way. Even before you taste it, your senses are telling you a dazzling experience awaits. Aromatic herbs and pungent fish sauce evoke curiosity. A colorful medley of fresh veggies extend a visual invitation. And the actual taste? That’s where it all comes together in Vietnamese cooking. The… Read More

Mac And Cheese Makeover

What’s in a name? Macaroni and cheese seems entirely self-evident. There’s macaroni. And there’s cheese. Yes, there are more than 600 kinds of pasta, so there are plenty of options on that side of the equation. And of course, there’s always another kind of cheese to try. But what if… Read More

Peanut Chicken & Soba Noodle Bowls with Bok Choy

Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed… Read More

Arroz Con Pollo (Spanish Rice)

“Arroz con pollo” means rice with chicken—and variations on this classic combination are a staple all over Latin America. It’s economical and wonderfully flexible; switch up the seasonings as you like and add bits of vegetables or herbs that you have on hand to the rice. Read More

Spicy Chicken Sauté with Green Olive Relish

A generous spoonful of this delicious relish is all you need to finish perking up spiced chicken thighs. Briny olives have the satisfying, full flavor that healthy fat provides—and one or two bites define the perfect appetizer or condiment. Read More

Spa Chicken Curry with Cilantro Chutney

Traditional chicken curries can have a lot of fat. This version is full of the great flavors of the best curry dish, but with a fraction of the calories. The brilliant green “chutney” is really an herbal salsa, spicy and a fresh counterpoint to the deeper taste of the curry. Read More

Garnet Chicken with Port & Fig

Tawny ports are wines made from red grapes that are aged in wooden barrels. The exposure to wood imparts “nutty” flavors to the wine, which can be sweet or medium dry. Port is typically served at the end of a meal, but in this simple recipe it creates a luscious… Read More

Champagne Chicken Stroganoff

This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a… Read More

Market Bounty Chicken Antipasto Plate

The footprint for this recipe is super flexible—basically it’s grilled chicken with your favorite garden fresh veggies. Browse farmers markets for spring ramps (wild leeks), heirloom tomatoes, or other kinds of local cheeses to inspire this celebration of foods grown or produced close to home. Boneless chicken breasts are featured… Read More

Slow Cooker Taos Tacos

The chicken is extremely tender and a bit spicy, so a bowl of cilantro-spiked shredded cabbage, carrot, and zucchini—dressed with a little olive oil and mild vinegar—is a perfect accompaniment. Read More

Pan-Seared Chicken with Rhubarb Chutney

The natural tartness of rhubarb is a great foil for a sweet-sour chutney sauce. This dish is very quick to make for a weeknight supper. It can be cooked up when the first tender stalks of rhubarb are ready to be harvested and saved until later. Read More

Grilled Chicken Bruschetta with Tomato Tapenade

In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half. Read More

Grilled Chicken Primavera Pasta

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Read More

Maple Cranberry Glazed Chicken

This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it. Read More