This bread pudding with caramel sauce recipe is so good! The only thing else needed is maybe some ice cream.

Sauce Chasseur is classically thickened with a rich demi-glace, but this version uses cream which allows the flavors of the herbs, tomatoes, and acidic wine to come through.

Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight.

Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.

Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are served with a cooling black mint dipping sauce.

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here. Nuoc cham unites things with its Viet imprint.

Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up.

Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Just thick enough and full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. We added a bouqet garni to infuse the stew with extra flavor; save time by substituting a few thyme sprigs and 1 bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.

Too busy to braise on a weeknight? Maybe you should rethink your protein.

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.