What if I told you that you could make homemade Mushroom Egg Drop Soup just as easy as ordering it from your favorite Chinese take out restaurant? It’s true! Keep reading to find out how easy it is.
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Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.
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Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.
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Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.
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Easy, elegant, and endlessly delicious, Chicken Diane is a one-skillet dish that's perfect for any night of the week.
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Chef Way: All'Arrabbiata means "in an angry style" in Italian. At the new Marzano in Oakland, California, chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven. Easy Way: Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers.
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Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine. In Bali, Indonesia, Ibu Djelantik serves this chicken with her version of sambal matah, a bright, slaw-like condiment with chiles, shallots, and makrut lime or Key lime juice that offers a refreshing counterpoint to the chicken.
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Reminiscent of cassoulet—the glorious goose, sausage, and bean casserole from southwestern France—this dish is quicker, easier, and bound to become a winter favorite. If you like, use a green bell pepper in place of the red.
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A spicy marinade ensures these flank steak tacos are super flavorful. Served in corn tortillas with simple toppings, they make a perfect fuss-free weeknight meal.
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