Main dish, poultry

Couscous Paella Soup for Two

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:15:42 +0000

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Clementine & Five-Spice Chicken

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Sausage & Applesauce Brunch Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:46:19 +0000

Sausage & Applesauce Brunch Crepes

Applesauce, turkey sausage and Cheddar turn crepes into a hearty brunch dish. Serve with a green salad and fresh fruit.

Couscous Paella Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:45:15 +0000

Couscous Paella Soup

This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Chiles Rellenos with Chicken

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:27:14 +0000

Chiles Rellenos with Chicken

These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.

Creamy Chicken Potpie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:03:27 +0000

Creamy Chicken Potpie

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

Ethiopian-Spiced Chicken Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:41:52 +0000

Ethiopian-Spiced Chicken Stew

This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.

Firehouse Frito Pie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:35:05 +0000

Firehouse Frito Pie

Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

Slow-Cooker Stout & Chicken Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:00:23 +0000

Slow-Cooker Stout & Chicken Stew

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.

Michel Nischan’s Roast Turkey with Potato Pan Gravy

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:56:00 +0000

Michel Nischan’s Roast Turkey with Potato Pan Gravy

Plan ahead to make this succulent turkey recipe—brining the turkey for 12 to 18 hours before roasting makes the meat super-juicy and flavorful. The gravy, made silky-smooth in a blender (no lumps!), is thickened with potatoes instead of cornstarch or flour.

Roasted Quail with Muscadines

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:48:33 +0000

Roasted Quail with Muscadines

Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree.

Oven-Barbecued Asian Chicken

Sarah Hoff — Tue, 01 Nov 2011 19:01:58 +0000

Oven-Barbecued Asian Chicken

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

North Country Braised Chicken

Sarah Hoff — Mon, 31 Oct 2011 20:25:05 +0000

North Country Braised Chicken

Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.

Two Simple Herb-Roasted Chickens

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:53:38 +0000

Two Simple Herb-Roasted Chickens

We’ve included a basic herb combination in this recipe for roasting two chickens at once, but season your chicken with whatever herbs you like. Though we like to roast two chickens at once, you can also easily halve all the ingredients and just roast one.

Southwest Grilled Chicken Caesar

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 20:03:40 +0000

Southwest Grilled Chicken Caesar

In this Southwestern spin on the classic Caesar salad, avocado stands in for raw egg and some of the oil in this rich, creamy dressing. Grilled spice-rubbed chicken makes it satisfying.