Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
A hearty, homemade chicken fried steak recipe featuring tender cube steak in a seasoned flour coating, pan-fried until golden, and served with a rich, creamy gravy—perfect for a comforting dinner.
This approach to roasting turkey keeps things simple while packing in flavor—butter under the skin, clementines in the cavity, and a foolproof method for a moist, golden bird.
A satisfying dinner of bell peppers filled with seasoned ground turkey, quinoa, kale, and a crunchy panko-Parmesan topping, served with a homemade roasted tomatillo avocado sauce.
A homemade enchilada sauce made from charred tomatoes, poblano, and garlic coats tender shredded chicken in this crowd-pleasing dinner. The recipe yields 14 enchiladas and takes about 2 hours 45 minutes from start to finish.
A family's Thanksgiving tradition of sticky rice-stuffed turkey inspires this spatchcocked chicken roasted over a bed of glutinous rice, creating a crispy, textural dish. Adapted from the cookbook Hand Taste: Cook Like a Korean Grandmother, this recipe honors the original while simplifying the cooking method.
A yogurt marinade gives these chicken skewers a tangy depth while keeping the meat tender; grilled red peppers and scallions turn into a bright, mustard-spiked relish. The recipe comes from a home cook who grew up with Indian and Middle Eastern flavors and learned not to over- or under-marinate the chicken.
For a lively grilled dinner, zucchini halves are hollowed and packed with a Mediterranean-leaning turkey filling that includes chickpeas, feta and harissa. The boats are grilled until the squash softens and the filling picks up char marks and reaches a safe internal temperature. A cool tahini-harissa yogurt sauce, extra feta and a shower of fresh herbs finish the dish.
A jerk marinade built on Scotch bonnets, scallions, allspice and dark brown sugar, applied to quartered chicken and cooked over indirect heat until the skin chars. The approach adapts the traditional Jamaican technique for a home grill or an indoor grill pan, drawing on what a Cayman Island chef demonstrated.
