This hearty Southern take on chicken soup features tender shreds of chicken and chewy strips of pastry in an ultra savory stock. Browning the chicken before simmering it in store-bought chicken broth provided a flavorful base. We opted for chicken thighs rather than lean breasts because they stayed tender throughout the long stewing process. Rolling the “pastry”—which we made from just flour, butter, milk, and baking powder—to 1/8 inch thick before adding it to boiling broth made it fluffy and soft. And cutting the dough into diamond shapes rather than squares added just a little flair to this homey dish. Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot.
These Italian roast pork sandwiches boast tender, slightly spicy broccoli rabe and sharp, melty provolone cheese.
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
If you think the artichokes might be a deal breaker with the kids -- make it anyway!
The way America is eating chicken breasts, the day of the "Franken-chicken," one big breast staggering around on toothpick legs, cannot be far off.
This soup has the big flavors and full body that are perfect for a winter dinner. It is finished in the oven like French onion soup, but in this case, instead of melted cheese, there is an egg poached on the surface.
Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients.
Serve the borscht with dollops of the dill cream, garnished with more of the dill.