Just like the name says, this is a big chicken dish. Grilled whole boneless chicken breasts are layered with eggplant, prosciutto, basil, provolone, and BBQ sauce for a heaping meal-size portion. For those with dainty appetites, the same approach can be applied to half chicken breasts. You might even want to come up with your own grandiose combinations, like grilled zucchini, oregano, and feta; grilled portabella mushrooms, bacon, sautéed onions, and Cheddar; or grilled tomatoes, sliced sausage, chopped cilantro, and pepper-jack cheese. Remember, just think big.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.