A boneless chicken sandwich that captures all the essential flavors of buffalo wings.
Flavored with garlic, white wine and thyme, our version of this classic French casserole is made with chicken legs, cubed pork, white beans and sausage.
These delicious boneless chicken breasts are rolled around a simple yet flavorful mix of goat cheese, fresh basil and a bit of garlic, then coated with crumbs, browned and finished in oven until tender and golden brown.
Boneless chicken breasts topped with a sauce made from flamed Irish whiskey, cream and fresh mushrooms and served over egg noodles or long grain rice.
This is a deliciously moist turkey meatloaf made with green chiles and fresh jalapeños, lightly spiced with cumin and topped with quick-to-fix homemade salsa.
Boneless chicken breasts topped with eggplant, prosciutto, provolone and a chunky tomato-marsala sauce finished with a splash of cream.
Quick-cooking, boneless duck breasts and a perfectly balanced orange sauce make this version of Duck a l'Orange an easy yet elegant entrée for a special occasion.
A simple yet elegant dish that gets its nutty flavor from sage brown butter. Making brown butter is an easy and useful technique to learn.
Chicken Paprikas is a traditional Hungarian dish, rich and full of sweet paprika flavor. For this easy version we roast boneless chicken thighs and serve them with a sour cream-paprika gravy that's made while the chicken cooks.
A quick-to-fix sauté of boneless chicken, garlic, onion and fresh tomato tossed with thin spaghetti makes a light, yet satisfying weeknight dinner.
Crumbled Italian sausage, garlic, onion, diced tomatoes, fresh basil and mozzarella cheese make a sloppy joe-style filling for toasted torpedo rolls.
This boneless turkey breast is stuffed with a sourdough-cranberry stuffing, rolled, roasted and served with a flavorful pomegranate sauce.