This chicken pomegranate stir-fry is a vibrant, flavorful dish that brings together tender chicken, earthy mushrooms, toasted walnuts, and the sweet-tart depth of pomegranate molasses. Inspired by Middle Eastern flavors, it’s quick enough for a weeknight dinner yet elegant enough to serve guests. Serve it over basmati rice for a colorful and satisfying meal that’s...Read More

There’s nothing worse than thin, flavorless chicken stock—thankfully, this recipe guarantees the opposite. Roasting the chicken parts first deepens the flavor, while a long, slow simmer with vegetables and herbs creates a rich, golden stock you’ll want to use in everything. Keep it on hand for soups, stews, gravies, stuffing, or even to replace water...Read More

There’s nothing more comforting than a bowl of steaming pozole verde, Mexico’s beloved hominy soup. Made with roasted tomatillos, poblanos, and jalapeños blended into a vibrant green sauce, this soup is both hearty and refreshing. Tender shredded chicken, chewy hominy, and fragrant Mexican oregano bring depth and warmth to every spoonful. Serve it with lime...Read More

This bright and flavorful chicken salad brings a touch of the tropics to the table. Tender chicken is tossed with juicy pineapple, crisp celery, and crunchy water chestnuts, then dressed in a creamy curry-honey sauce. Perfect for a spring luncheon, bridal shower, or afternoon tea, it looks especially pretty served in a butter lettuce “leaf...Read More

This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added,...Read More

INGREDIENTS: 2 boneless skinless chicken breasts Salt and pepper, to taste 1/4 cup cherry brandy or dry sherry 1/4 cup chicken stock 1 cup fresh cherries, pitted 2 teaspoons balsamic vinegar 1 teaspoon honey 2 tablespoons butter METHOD: Season chicken with salt and pepper, and grill until done. While the chicken is grilling prepare sauce....Read More

INGREDIENTS: 2 cups fresh cherries, pitted 3 nectarines or peaches, sliced and divided 1-1/2 whole chicken breasts, skinned, boned, cooked, and diced 1-1/2 cups sliced celery 2 tablespoons sliced green onion 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons honey 1 teaspoon lemon or lime juice 1/2 teaspoon curry powder 1/8 teaspoon ground ginger...Read More

INGREDIENTS: 1 chicken, cut up for braising (legs, thighs, wings, breasts split and each half cut across,) or 8 thighs 1 tablespoon Smokey China Rub* Salt and pepper to taste 4 ounces orange juice 2 ounces brandy 2 medium brown onions, sliced into ¼ inch thick half-moons 2 cloves of garlic, peeled, de-germed, and minced...Read More

This soup (also known as Tom Kha Gai) comes together quickly. If you’re not fond of fish sauce, reduce the amount to 1 teaspoon or skip it. However, it does add that special umami that is typical of this warming soup. If you want a vegetarian version, simply replace the chicken broth with vegetable broth...Read More

This dish is great as a combination of two recipes; the chicken is quite good without the stuffing, and the stuffing makes a nice side dish on its own, as well. Lemon-infused olive oil is available at gourmet shops and better grocery stores. You can find some locally made at various farmer’s markets. Agrumato is...Read More