Here’s a quick and delicious recipe for caramelized baked chicken wings—slightly crispy and irresistible, perfect for kids and weeknight dinners. Easy to make and always a hit.

A quick and simply excellent recipe for caramelized chicken pieces!

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

A classic French dish, chicken cutlets à la Normande are simple, quick, and comforting. I’m sharing a dairy-free version made with plant-based cream.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

Chicken livers with caramelized onions served over mashed potatoes is a melt-in-your-mouth, exquisite dish often found on Israeli steakhouse menus. Likely a modern take on the classic Ashkenazi chicken livers with onions, this is an original and easy recipe for preparing livers.

Hot and sour soup (potage pekinois) is one of the most beloved Chinese soups in restaurants, alongside wonton soup. This thick, exotic broth warms you up on cold evenings and can make a complete meal. I also love serving it as a starter for a Chinese meal, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Chicken pastilla is a cornerstone and undoubtedly one of the most famous dishes of Moroccan cuisine. It takes a bit of time to make, but the filling can be prepared the day before. I’m not a big fan of sweet and savory combinations, yet I really enjoy this dish, as do those who’ve tried it! If you’re like me, give it a chance - you might love it!

These steamed buns have a brioche-like texture that’s both airy and melt-in-your-mouth tender. They serve as a perfect base for fillings of your choice - the key is varying textures and flavors while adding freshness with herbs or raw vegetables. Here I’m sharing an easy version made with confit goose legs, fresh cilantro, and peanuts.

I really enjoy world cuisine, especially Asian and Indian food. I love organizing themed dinners, so here’s a complete homemade Indian meal featuring restaurant classics like naans, samosas, and chicken tikka masala. Pick and choose from these ideas to create your perfect Indian feast at home.

Wonton soup is very popular in the United States and quite traditional in Chinese meals. Here’s an easy recipe to make it at home.

Wontons are Chinese dumplings that can be enjoyed in a fragrant wonton soup or fried as an appetizer. Here’s an easy recipe to make them at home.

Chicken nuggets are a fun way to get kids to eat chicken. After several tries, here’s my homemade chicken nuggets recipe, tested and approved by the whole family!

A specialty from Tunisian Jewish cuisine that pairs wonderfully with chicken broth. Minina is a savory egg and chicken cake cooked in a bain-marie, giving it an unparalleled tenderness. I’m sharing our family recipe for a classic Minina.

Fresh spring rolls filled with crisp vegetables and fresh herbs, with optional chicken or shrimp. Light, healthy, and perfect for make-ahead meals.

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on small skewers or served with rice.

Tender chicken meatballs in a light red sauce - a simple and flavorful way to use ground chicken or turkey.

Chicken with black mushrooms and bamboo shoots is a fragrant Chinese recipe I’d been wanting to make again for a long time. Last week I found the missing ingredients, so here’s the recipe.

Basque-style chicken is a colorful and delicious recipe where chicken cooks in a sauce with tender bell peppers, perfect for those who don’t enjoy the acidity that can sometimes come with pepper-based sauces.

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Tom kha gai is a flavorful and exotic soup made with chicken, spices, and coconut milk that I make every winter. It’s both mild and spicy, absolutely delicious. I discovered it years ago at Izaaki restaurant, which no longer exists but I loved it. It’s the kind of soup you’d go to a restaurant for, except now you can make it at home!