Tinga poblana de pollo is a stewy dish of shredded chicken in a light, fresh tomato sauce that’s spicy and smoky with chipotle chilies. It’s an excellent filling for tacos or topping for tostadas. For our version of chicken tinga, based on the recipe we learned in Mexico, we poach chicken breasts, shred the meat into bite-size pieces, then add the chicken to the tomato-chipotle sauce that has been simmered separately. Mexican oregano, which has notes of citrus and earth, is more closely related to verbena than to Mediterranean oregano, which is in the mint family. Many supermarkets sell Mexican oregano; if it’s not shelved with the jarred herbs and spice, check the international aisle or where dried Mexican chilies are sold. If you can’t find it, substitute an equal amount of dried marjoram.

This bright, bold dish inspired by Senegalese mafe seasons boneless, skinless chicken thighs with the bold flavors of West African peanut stew. A single chili adds just enough spice and fruitiness. Try not to move the thighs until they've browned long enough to release easily from the pan; the browning contributes flavor. It is delicious with warm naan or pita bread.

By Andrew Zimmern This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. It’s a weekend breakfast family treat my grandmother taught my mom to make when she married my dad. I used to beg for this every weekend as a kid. My mom would throw soft butter, brown sugar, cinnamon and roasted apple or pear slices into the middle of the pancake when it came out of the oven and we would all devour it in about 10 seconds flat. You will be amazed at how this looks when it comes out of the oven. Be sure to use a hot, large pan and the magic will happen.

The creamy texture and mild, sweet-salty flavor of white miso, also called shiro miso, worked best for this dressing. Walnuts gave it richness and body. If the dressing becomes too thick after being refrigerated, gradually whisk in water to thin it. Don’t toast the walnuts. They provide texture, but their flavor should be subtle. Toasting them makes them too assertive.

Once, when I was talking to my friend Guiseppe in the kitchen, he told me that his mum often served him spaghetti with ricotta sauce when he was a kid, a fond childhood memory that made us both smile. In my version, I’ve added body to the sauce with chopped spinach and nutmeg, as I’m always looking for ways to add greens to a meal.

From Rick Bayless www.rickbayless.com/recipe/enchiladas-suizas-creamy-chick...

Creamy chive chicken is one cozy meal you are sure to fall in love with. The flavorful chicken breasts are seared and then simmered in a luscious, gravy-like sauce. You can whip up the whole deal in just 30 minutes, making this a great weeknight option!

From delish.com