Learn how to make a rich and flavorful Persian chicken curry, perfect for family meals. This recipe combines traditional ...

Chef, restaurateur and author Karan Gokani is stopping by the TODAY kitchen to make a few of his favorite recipes from his cookbook, "Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri ...

Summer is usually high time for cold salads. Egg, tuna, and chicken salads are classics, whether as side dishes at a cookout or piled high on a sandwich. Unfortunately, traditional versions of those ...

Yields 4 to 6 servings. Recipe is by Teresa B. Day. 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon sage 4 chicken leg quarters, separated ¼ cup unsalted butter 1 clove garlic, minced 1 tablespoon ...

I originally came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening. It's an easy, well-balanced, one-tray supper but equally impressive ...

Makes 4 servings. Recipe is from Holly Clegg's "Guy’s Guide To Eating Well" Prep Time: 10 minutes. Cook Time: 15 minutes 1½ teaspoons paprika 1½ teaspoons ground cumin ½ teaspoon cayenne pepper 1 ...

Description: These handheld rolls wrap up creamy curried chicken salad with crisp vegetables in a chewy rice paper skin—light, colorful, and easy to eat.

1. Heat oven to 375 F. 2. In a small bowl, stir together the salt, pepper and sage. 3. Pat the chicken leg quarter pieces dry with paper towels. Rub each piece with seasoning mix. 4. Melt the butter ...