Creamy Tuscan Chicken

Creamy Tuscan Chicken

Because this sauce is so potent, make sure you have some crusty bread on hand. This is by far the best chicken breast recipe available. The sauce is flavorful despite its simplicity. It is loaded with tomatoes, garlic, and, most importantly, cream. It’s bright and simple, and it works equally well in the summer and winter. When you want comfort food, this is a great dinner that is also good enough to serve to guests. We like it best with bread, but you can also put it on pasta or rice. Try it with our Tuscan Salmon if you like it as much as we do!



  • 1 tbsp.extra-virgin olive oil
  • 4boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp.dried oregano
  • 3 tbsp.butter
  • 3cloves garlic, minced
  • 1 1/2 c.cherry tomatoes, halved
  • 3 spinach
  • 1/2 c.heavy cream
  • 1/4 c.freshly grated Parmesan
  • Lemon wedges, for serving



  1. Step 1In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  2. Step 2In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Step 3Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  4. Step 4Serve with lemon wedges.



(per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium


Chicken Cashew

Chicken Cashew

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out.

This cashew chicken, or stir-fried chicken with roasted cashews in garlic sauce, tastes just like take-out from your favorite Chinese restaurant. It’s easy to make at home. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves garlic and scallions. The rest of the ingredients come out of bottles and jars. As with all stir-fries, the dish cooks quickly, so be sure to have all your ingredients prepped before you start cooking. Also, be sure not to cut the chicken pieces too small, or they will cook too quickly and overcook.



cashew chicken ingredients

Be sure to use a high-quality hoisin sauce like Kikkoman or Lee Kum Kee; it makes a big difference.



To begin, place the cashews on a baking sheet in a single layer.

how to make cashew chicken

Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.) Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce and soy sauce. Set aside.

sauce mixtureNext, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet

how to make cashew chicken

Stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

how to make cashew chicken

Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

how to make cashew chicken

Add the sauce mixture and cook, stirring frequently, until the chicken is cooked through, about 1 minute.

how to make cashew chicken

Remove from the heat. Stir in the scallion greens, cashews and sesame oil.

how to make cashew chicken

Serve with rice.



  • ¾ cup roasted, unsalted cashews
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
  • 1 tablespoon soy sauce
  • 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½ inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves, minced
  • 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • ¼ teaspoon Asian sesame oil




Preheat the oven to 350°F.


Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.


Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.


Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.


In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot.

Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.


Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

Wellington Dinner for Christmas

Wellington Dinner for Christmas

This fantastic wellington for Christmas dinner is a fun way to change up your holiday main.It’s a one-meal-makeahead with stuffing and cranberry sauce, so all you have to worry about on the big day is the vegetables and gravy.



  • 1 tbsp oil
  • 1 onion, finely chopped
  • 6 chicken breasts
  • 400g sausagemeat
  • small bunch winter herbs (we used rosemary, thyme and sage), chopped
  • 100g fresh breadcumbs
  • 10 slices prosciutto or parma ham
  • 250g jar cranberry sauce
  • 2 x 500g blocks all-butter puff pastry
  • plain flour, for rolling
  • 1 egg, plus 1 yolk
  • roast potatoes, vegetables and gravy, to serve (optional)



  • STEP 1

    Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.

  • STEP 2

    Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.

  • STEP 3

    Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film’s surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.

  • STEP 4

    Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.

  • STEP 5

    On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.

  • STEP 6

    Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.

  • STEP 7

    Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat the oven to 200C/180C fan/gas 6.

  • STEP 8

    If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you’ve previously frozen the wellington, make sure it’s cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.



Turkey crown with roast garlic & pancetta

Turkey crown with roast garlic & pancetta

Prep:35 mins          Cook:1 hr and 50 mins – 2 hrs          Plus resting          More effort          Serves 6 with leftovers


With no bones to contend with, a turkey crown is so much easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent.



2-2.5kg/4lb 8oz-5lb 8oz turkey crown
olive oil
about 10 thin slices streaky bacon or pancetta
small rosemary sprigs
1 large onion, cut into 8 wedges
For the stuffing
4 tbsp olive oil, plus extra to drizzle
2 medium onions, chopped
3 garlic cloves, finely chopped
50g pine nuts
85g grated parmesan
6-8 slices pancetta, chopped
1 small loaf ciabatta, to give 280g/10oz breadcrumbs
4 tbsp flat-leaf parsley, chopped
1 tbsp rosemary, finely chopped
zest 1 lemon, finely grated
2 eggs, beaten
For the garlic
3 whole bulbs garlic, halved horizontally
1 lemon, cut into 6 wedges
For the gravy
4 tsp plain flour
175ml medium-sweet marsala
850ml turkey or chicken stock



Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.

Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.

Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.


Dry-Brined Turkey With Tangy Honey Glaze

Dry-Brined Turkey With Tangy Honey Glaze

ACTIVE TIME 20 minutes  TOTAL TIME 4 hours 45 minutes plus at least 12 hours brining

This foolproof Thanksgiving turkey recipe produces a holiday centerpiece that is excellent in every way other whole turkeys often fall short: It’s full of flavor and juicy as heck, thanks to an easy dry brine. And cooking the turkey on a rimmed baking sheet, not in a deep roasting pan, is great for all-over browning—just be extra careful as you remove it from the oven so that the drippings don’t slosh over the sides.

You’ll start by administering that dry brine, a simple mix of kosher salt and brown sugar, at least 12 hours before you plan to cook the turkey. If you can manage it, a full two days uncovered in the fridge will make your brined turkey even better. We swear by dry brining, which ensures a well-seasoned, tender, juicy turkey, over wet brining, because the latter can be messy and waterlog the bird.

After the turkey goes into the oven, you’ll whip together a quick glaze with vinegar, Worcestershire sauce, honey, and a few aromatics. The recipe calls for fresh rosemary, but if you have another hearty fresh herb on hand, like sage or thyme, feel free to use it instead. Brushing, rather than basting, will help ensure every inch of the broad turkey breast gets an even lacquer, which means more crispy skin to go around.

This roast turkey recipe demands patience, so plan accordingly. Once the bird hits the optimal internal temperature (highly recommend getting your hands on a meat thermometer if you don’t already own one), it must rest out of the oven for at least 30 minutes and up to 1 hour so that the turkey juices have time to redistribute. Don’t cover it in aluminum foil or anything else—doing so will cause all that hard-earned crackling skin to go limp. Trust us, it’s fine: the cooked turkey will not go cold. Use the time to put the finishing touches on your green beans, mashed potatoes, cranberry sauce, and the other side dishes for your Thanksgiving dinner (or to consider all the things you’ll do with your leftover turkey in the days to come).

If you’re still not convinced that this is the perfect roast turkey for you, try your hand at our garlicky spatchcock turkey, or roast your turkey in parts for breast meat and turkey legs cooked to their particular optimal doneness.



8–10 servings

½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 12–14-lb. turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1½ sticks) unsalted butter, room temperature, divided
¼ cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 2×1″ strips orange zest



Step 1

Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.

Step 2

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.

Step 3

Place an oven rack in middle of oven; preheat to 450°. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.

Step 4

Tie legs together with kitchen twine and pour 1 cup water into baking sheet.

Step 5

Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Step 6

Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.

Step 7

Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

A goldenbrown roast turkey on a carving board surrounded by a bottle of wine brussels spout leaves a towel and a carving...

Perfect Roast Turkey

Perfect Roast Turkey

Level: Intermediate

Total: 3 hr 20 min

Prep: 30 min

Inactive: 20 min

Cook: 2 hr 30 min

Yield: 8 servings



1/4 pound (1 stick) unsalted butter

1 lemon, zested and juiced

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head garlic, halved crosswise



1. Preheat the oven to 350 degrees F.

2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

5. Slice the turkey and serve.