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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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This one-pot dinner from Food and Wine's Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty, and comforting.
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You'll want to use the buttery chili-lime spread on all your vegetables from now on.
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Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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This kickin' casserole has all the classic buffalo chicken flavor you love, and is made hearty with the addition of rotini pasta and cream of chicken soup. It delivers big, bold taste and is on the table in just 45 minutes!
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This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.
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