Professional recipes

Turkey Meat Loaf with Couscous and Dried Cranberries

A moist turkey meat loaf using couscous and dried cranberries to prevent a slippery texture. Makes 6 to 8 servings.

Bacon-Wrapped Stuffed Boneless Skinless Chicken Breasts

Chicken breasts stuffed with dried fruit and wrapped in bacon.

Stewed Chicken Breasts with Artichokes

A versatile chicken breast dish that can be made ahead and reheated, featuring artichoke hearts and tarragon.

Greek-Inspired Chicken Casserole with Leeks, Pine Nuts, and Raisins

An aromatic main course baked in a phyllo-lined casserole with shredded chicken, leeks, pine nuts, and raisins.

Poblano Chicken Casserole

A hearty casserole featuring chicken, dried Spanish chorizo, and charred poblano chiles baked with rice and beer.

Sweet-and-Sour Chicken

A variation of Tandoori Chicken using a sweet and sour marinade instead of yogurt.

Tandoori Chicken

An East Indian classic where chicken is marinated in a yogurt sauce and cooked at high heat until golden. Can be made in the oven or on the grill.

Chicken Roasted in a Salt Crust

Under the salt dome, chicken steams and roasts all at once, resulting in an impossibly juicy bird, not well browned but quite tasty—and not nearly as salty as you might expect. The grape leaves impart a delicate, earthy taste and make desalting the bird much easier. Use kosher salt, a coarse-grained salt that, paradoxically, adheres to a compact dough. Makes 4 to 6 servings.

Perfect-Every-Time Roast Chicken

A two-step process—starting the bird out breast side down and then turning it once during roasting—ensures that the skin gets crispy, the bird browns evenly, and the more delicate white meat is fully basted before it meets the heat on its own. Makes 4 to 6 servings.

Flour Tortillas

Light tortillas suitable for Migas or omelets. Makes 16 tortillas.

Maple Walnut Scones

Scones featuring the classic combination of walnuts and maple syrup.

Cream Scones with Orange Glaze

Light scones made with half-and-half instead of cream for a better crumb, topped with a citrus glaze.

Boerewors (South African Sausage)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | South Africa | Sausage Traditionally eaten at braais or

Bobozi (Nigerian Soaked Cassava)

Bobotie

Bløtkake (Norwegian Berries and Cream Cake)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Norway | Desserts Bløtkake is a traditional N

Blueberry Pancakes

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Blueberry Muffin

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Blueberry muffins are a pastry common in many parts of the

Blueberry Cream Pie

Blue Cheese Dressing

BLT Sandwich

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sandwiches The bacon, lettuce and tomato sandwich, commo

Bliny

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread | Cuisine of Russia Blini (singular blin; in Russi

Blackened Sirloin

Blackberry Oat Bars (Gluten-Free)