This from-scratch Chicken Pot Pie is adapted from Marshall Field’s classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.
BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce — does it get any better? This is the best recipe for making perfect BBQ chicken for all your summer gatherings and cook outs.
Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
Here’s how to make classic chicken and dumplings! Start with a hearty chicken and vegetable stew, then adding delicious homemade dumplings. Learn the trick to light and fluffy homemade dumplings that still hold together.
If you love take-out Sesame Chicken, then you’ve got to try this sous vide version. The chicken stays tender and juicy, plus there’s no need to deep-fry. A quick toss with a spicy sauce brings it all together.
Whether you’re making weeknight tacos for your family or hosting a potluck party for a crowd, making shredded chicken in the pressure cooker is such time saver.
Cooked in a mixture of Mexican spices and tangy pineapple juice, chicken thighs quickly become tender and easily shredded, ready for piling into tortillas.
Adding curry powder to a dish is like sewing a few sequins on a dress. You haven’t done much, but the whole dish sparkles.
With just a few spices you can turn a plain ol’ roasted chicken into something special to make on a weeknight or for an outstanding dinner for company.
There never seem to be enough chicken recipes, am I right?
Here, we’ve put together some of our favorites for your weeknight (or weekend!) inspiration. They all have an eye toward expedience and efficiency, and are easily made in one skillet.
I spent most of my time in culinary school perpetually hungry (ironically). Like most college students, I was living on pennies and most of my meals came from our “Production 201” class—a course in which we prepared food for mass consumption.
On the rare occasion when I had a few bucks to spare, I would indulge in Chinese takeout. Moo Goo Gai Pan — Chinese Chicken and Mushroom Stir Fry — was my go-to meal.
I’m not sure that you’ll find anything exactly like this Firecracker Chicken if you actually travel to China. No, this is definitely an Americanized version of Chinese stir-fry!
It’s common on some popular Chinese take-out menus—and with good reason, because it’s delicious.
A bowl of ramen is a bowl of comfort. Oodles of soft noodles immersed in a bowl of fragrant broth can send you into weeknight—or late night—heaven.
These kinds of meals don’t typically come without a lot of time and effort. However, with a few shortcuts, you can make a bowl of ramen any night of the week in under half an hour.
Although this chicken with fennel and orange is great any time of the year, it’s especially welcoming toward the end of winter when you’re looking for something lighter to offset the heavier, stick-to-your-ribs dishes we tend to feast on during the colder months.
On weeknights, I am all about the boneless, skinless chicken thighs. They’re easy to prepare and always end up juicy no matter how they’re cooked.
Elise makes a recipe for Moroccan chicken using the slow cooker that is absolutely fantastic, but I wanted to adapt it for the pressure cooker so I could make it at a moment’s notice on a busy weeknight.
As I’ve grown as a home cook, prioritizing flexibility in recipes is something I’ve learned to truly cherish. Especially now that I’m a busy parent, I find myself asking a series of questions any time I approach a recipe:
Can I substitute leftovers for an ingredient in a recipe I want to make? Can I serve this meal in a variety of ways? Is it doable to make this on a weeknight, or can I change it a bit to make it special for a weekend dinner party?
When it comes to this Easy Chicken Mac and Cheese, the answer to all of those questions is “yes!”
If you’ve ever watched a rotisserie chicken turning slowly on a spit—my local supermarket has several going at once— then you’ve seen the tray underneath the birds to catch the drippings. Those drippings are gold!
Now, imagine those chickens roasting over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roasty flavor.
This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn’t have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach inspired this recipe.
There’s a lot to love here with these sweet, sour, spicy nuggets of chicken on a skewer — barbecued when the weather cooperates, or broiled in the oven when it does not.
They’re real crowd-pleasers (watch out, Super Bowl food competitors, this one’s in the running!), but they’re so good that you’ll want to put them on the menu every week!
I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.
The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!
This is my mother-in-law’s chicken soup. She is of Mexican descent and her soup is held in high esteem in our household.
As soon as the cold weather arrives, this soup goes into the weekly rotation. We never get tired of having it on the menu!
I’ve been wrist deep in the business end of chickens all week. I’m on a quest to determine the best way to achieve perfect deep, golden, crispy skin, both for our everyday roast chickens and also for that bird of all birds — the Thanksgiving turkey.
Why? A well-roasted bird makes an undeniably beautiful presentation on your holiday table. Also, of course, the snap of salty, crisp skin with each tender morsel of meat is a little bite of heaven. In the end, we want a bird with tender, flavorful meat, and deeply golden, crispy skin. The goal is to inject the meat with moisture while eliminating it from the skin.
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Do you ever cook with tomatillos? They look like little lanterns, with their green papery husks.
Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are nightshades, like eggplants and peppers, and therefore distant cousins of tomatoes, but the taste is quite different.
The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas!
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This recipe is so easy, it’s surprising how good it is!
You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there. Serve over rice to absorb the sauce.
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Dear chicken Florentine. I like you. I like your spinach and your cream sauce.
But honestly? I don’t love you. You’re missing a little pizzaz.
So, I would like to introduce you to my friend pesto pasta.
You kinda need that punch from the pesto’s garlic, basil, and Parmesan.
Now we have the makings of love. Go forth and multiply.
Recipe and photos updated, first published 2011
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French artist Abraham Poincheval isn’t your conventional artist, and his stunts and performances are redefining the meaning of “immersive” artwork.
For his latest oeuvre, simply entitled “Oeuf” (Egg), Poincheval will live inside a glass vivarium, wrapped in an insulating blanket designed by Korean artist Seglui Lee, until 10 eggs he’s sitting on are hatched.
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