Recipes

A combo of grilled and quick-pickled tomatoes adds double tomato flavor to this iconic summer salad.

This weeknight-friendly chicken dish boasts a sauce of butter, wine and garlic and is topped with capers fried with parsley, crushed red pepper, and lemon zest.

Juicy grilled chicken breasts, crunchy spring veggies, and a tangy tahini dressing combine for this satisfying salad.

Bake chicken breasts, burst cherry tomatoes, and salty feta on a single sheet tray for a hassle-free, flavorful meal.

Tuck a creamy spinach and artichoke filling into chicken breasts for an easy elegant dinner.

For this easy version of chicken Kiev, we skip the pounding and rolling in favor a tucking a quick compound butter into chicken breast halves.

For this Hainanese chicken recipe, a whole chicken is poached with scallions and ginger, then sliced and served with garlicky rice and two bold dipping sauces.

The rice in this casserole filling is cooked until it starts to fall apart, thickening the liquid.

This comforting one-pot meal features tender chicken cooked with fragrant jasmine rice, fresh ginger, garlic, and scallions—all in a rice cooker. Simple, flavorful, and perfect for a quick and nourishing weeknight dinner.

Prepared and served in a casserole or Dutch oven, this one-pot chicken dinner comes together quickly on the stovetop.

Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Easy way Using prepared stock and pre-roasted chicken significantly cuts back on prep time.

Chef Asha Gomez calls her chicken pilaf a "one-dish wonder." You can swap out the spices, adding a little cinnamon or ginger in place of the star anise.

Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this classic Spanish dish.

Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.

Valerie Luu’s cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.

This easy version of gumbo is made with store-bought rotisserie chicken, andouille sausage links, canned chicken broth, and jerk seasoning.