Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.

Charles Phan stir-fries chicken until it's deeply golden, then cooks the aromatics and sauces separately before combining everything in the wok to meld the flavors.

Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.

A combo of grilled and quick-pickled tomatoes adds double tomato flavor to this iconic summer salad.

Lemon pepper seasoning, garlic, and butter coat chunks of chicken in this fast and easy recipe

Toss together tomatoes, cucumber, onion, olives, mint, pita pieces, remaining banana peppers, remaining 1 tablespoon oil, and remaining 1 teaspoon lemon juice in a medium bowl. Season to taste with salt and black pepper.

Homemade chicken cutlets and tomato sauce makes this hero a cut above the rest.

Tim Cushman is an expert at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.

Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy pozole.

Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.

This fast, easy, and light chicken pasta dish has lots of bright lemon flavor.

This cozy and refined chicken stew can be on the table in less than an hour.

Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo — though not fresh ingredients — adds a fresh, bright flavor to the finished dish.

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.