Recipes

Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.

Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are served with a cooling black mint dipping sauce.

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here. Nuoc cham unites things with its Viet imprint.

Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up.

Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Just thick enough and full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. We added a bouqet garni to infuse the stew with extra flavor; save time by substituting a few thyme sprigs and 1 bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.

Too busy to braise on a weeknight? Maybe you should rethink your protein.

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Very moist dense cake.

Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!

These caramel cups, also called caramel tassies, are a real crowd-pleaser. They have a flaky crust with a creamy caramel filling.

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.

Sauté tender chicken thighs with duck fat for a craveable version of this meat-enriched bean gratin, which is on the dinner table in under an hour.

A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken dinner.

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Chicken thighs, smoked sausage, and Carolina Gold Rice simmer together into the coziest chicken stew.