Chicken

Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

A creamy, cheesy, savory, slow-cooked dish your family will love. No wonder this recipe was a Grand Prize-winner in the Ben's BeginnersTM Cooking Contest.

If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad

Prepared curry paste speeds up this nuanced dish.

If you can't find freekeh, use another whole grain, like spelt or rye berries.

This simple weeknight dinner brings together the natural sweetness of pears with earthy spinach and juicy chicken cutlets in a simple dish with explosive flavor.

These lettuce wraps put a fresh, modern spin on a favorite Asian appetizer. Spiced with chili sauce, ginger, and garlic, this dish will leave you craving more!

Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

Fried chicken on a hot buttered biscuit—what's not to like?

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

This recipe is a wonderful way to celebrate the spoils of the Southern hunt, though it is just as delicious when made with farm-raised quail. If quail livers aren't included with the quail, chicken livers would be a good substitute. The size of a quail makes each bird a perfect individual portion for a dinner party. To make the stuffing, we've used another reward of the "hunt": wild mushrooms. When we forage in the woods near Summerland Farm, the mushrooms we most often find are chanterelles and hen-of-the-woods, especially prolific during a moist season. If you are foraging, be absolutely sure you know what you are looking for, as poisonous varieties can sometimes look dangerously similar to edible ones. To be on the safe side, visit a gourmet market or natural foods grocery store for a nice choice of mushrooms. We serve the quail on a bed of Wilted Autumn Greens.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.