Yum-Stuffed Chicken Breasts

Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn't get enough of stuffed chicken breasts. And then we remembered why. They're moist and tasty, quite elegant-looking, and cook faster than you'd think. Because they're "beefed up" by the stuffing, you can easily serve four with only two breast halves.

DIY Ghee

diy-ghee
Ghee (a type of clarified butter) is a common ingredient in Indian cuisine, but it's simple to make and deepens the flavor of any type of dish.

Swiss Chard with Grated Garlic

swiss-chard-grated-garlic
This Swiss chard recipe is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.

Gigantes Beans

gigantes-beans
I fell in love with these giant beans--often served as part of a mezhedes spread--in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.