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Recipe: Carnitas

Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.

Recipe: Catalan Lamb Chops With Apricots and Sage

These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.

Recipe: Cheddar and Beer Soup

Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.

Recipe: Chef Jamie's Wild Mushroom Soup

Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. She says this wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!

Recipe: Chef Mick's Centennial Green Chile Stew

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!

Recipe: Chef Mick's Grilled Game Steaks with Berry Sauce

Thanks to Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver for this luscious sauce recipe that makes the perfect accent for bison, venison, or elk steaks hot off the grill. All you do is add some berries and preserves to our Red Wine Sauce recipe! Chef Mick recommends trying the sauce with grilled game burgers, and it's also delicious with beef, veal, or lamb.

Recipe: Chicken and Buttermilk Sage Dumplings

This dish is a comfort food classic for good reason: tender chicken in a savory broth topped with delicate dumplings will warm you heart and soul on the chilliest day. We add garlic and thyme to the broth and flavor the dumpling with sage for a little extra goodness.

Recipe: Chicken and Escarole Soup

On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.

Recipe: Chicken and Sausage Jambalaya

This classic Cajun dish is traditionally made with leftovers mixed with tasty, seasoned rice studded with onions, celery and peppers. This from-scratch version uses tender chicken thighs and spicy andouille sausage, but feel free to adapt it with whatever you have on hand.

Recipe: Chicken and Spring Vegetables in Lemon Caper Sauce

Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!

Recipe: Chicken and White Bean Chili with Green Chiles

This savory stew of tender white beans and chunks of chicken is accented with spices and green chiles and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.

Recipe: Chicken and Wild Mushrooms Supreme

Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a gourmet dish for an intimate dinner ready in short order.

Recipe: Chicken Barley Stew with Dill and Feta

This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.

Recipe: Chicken Curry with Apples

There's nothing as warming and flavorful as a spicy curry dish. This one features tender chicken and tart apples. It's delicious as is with a side of fragrant jasmine rice, or you can offer a selection of tasty garnishes like mango chutney, chopped peanuts or cashews, toasted cocunut flakes, or raisins for a truly festive meal.

Recipe: Chicken Marsala

Simple and elegant--chicken breasts quickly sautéed and served with a Marsala-scented pan sauce studded with mushrooms and enriched with cream. Serve it over pasta or rice or with a side of roasted potatoes.

Recipe: Chicken Normandy

Normandy is a region in the north of France that borders the English channel. Its rolling hills are home to dairy farms and apple orchards and the region is as famous for butter, cheeses, and cream as it is for apples, cider, and apple brandy. This dish is a Norman classic, combining fall-off-the-bone tender chicken with tart-sweet apples in a luscious, brandy-infused cream sauce.

Recipe: Chicken Pot Pie

Our take on a comfort food classic: tasty chunks of chicken and vegetables enrobed in a savory cream sauce spiked with sherry, all topped with a crisp, buttery, golden brown crust.

Recipe: Chicken Soup with Rice

"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice." --Maurice Sendak, Chicken Soup with Rice: A Book of Months In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.

Recipe: Chicken Stew with Mushrooms and Red Wine

This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.

Recipe: Chicken with Creamy Mustard Chive Sauce

This dish is all about the sauce--the tang of mustard, the oniony flavor of the chives, and the silky texture of rich cream come together beautifully to dress up simple sautéed chicken. It also works well with veal or pork cutlets.

Recipe: Chicken with Red Peppers, Tomatoes, and Bulgur Wheat

This one-pot meal, accented with a Morroccan spice combination of cumin and cinnamon, is delicious and simple to put together--the perfect dinner solution for a busy day. It's substantial enough to serve alone, or a green salad with orange slices and green onions would be an ideal accompaniment.

Recipe: Chickpea and Potato Stew with Tomatoes and Picada

This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.

Recipe: Chilaquiles

Tortillas smothered in salsa, studded with chunks of chicken, and topped with queso fresco make up this traditonal Mexican peasant dish served with a selection of flavorful garnishes. Chilaquiles can be varied almost endlessly--with shredded turkey or beef instead of chicken; with additions like black beans, corn, cooked chorizo, or green chiles; with different salsas; and on and on. This dish is delicious for brunch, but can also be served for dinner or lunch. In Mexico, it's often served for breakfast.

Recipe: Chile Pasta with Tandoori Sauce

There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.
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Classic French Stocks and Sauces