Greek Chicken Salad Pita with Lemon Vinaigrette
Alison Lewis’s colorful, bright-flavored chicken salad, from her book, “400 Best Sandwich Recipes, is a surefire lunch-box winner.
Continue reading >>Chicken and Mushroom Saute with Marsala Cream Sauce
This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
Continue reading » »Dayna’s Matzo Ball Soup
Dayna Macy, author of “Ravenous,” shares a matzo ball soup recipe fit for a feast–or for a comforting meal any night.
Continue reading » »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.
Continue reading » »Cuban-Style Millet con Pollo
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
Continue reading » »Frisee Salad with Lentils and Duck Confit
It’s amazing what you can pull together when you’ve spent time creating tasty basics. Long-roasted duck legs with fall-of-the-bone meat can live in the freezer until you’re ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing meal.
Continue reading » »
Cider-Brined, Sage-Rubbed Turkey Breast with Mulled Cider Glaze
If you’re cooking for a couple or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner.
Continue reading » »Crispy Duck Breasts with Maple-Bourbon Sauce
The start of hunting season inspires an easy duck breast recipe with a memorable sauce.
Continue reading » »
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