Bariton Mixtures Updates

This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming dish.

Chicken Provençal combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives.

Chef Melissa Martin’s take on the New Orleans classic gives you restaurant-level buttery, savory sautéed shrimp.

Simple sauteed shrimp really sings when dressed in an herby, savory, puttanesca-adjacent tomato sauce.

Layer garlicky roasted vegetables, rich ricotta-Parmesan cheese filling, bubbling mozzarella, and no-boil noodles for this nourishing, savory bake.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well.

Chef Way At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon.Easy Way Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.

Crispy, savory, and unbelievably simple, these classic potato pancakes come together in just 25 minutes.

Fresh celery slaw adds cooling, herbal crunch to spicy, buttery shrimp nestled in toasted brioche rolls.

Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner.