Soft Scrambled Eggs with Chives

soft-scrambled-eggs This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.

Balsamic Braised Chicken Thighs

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These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor.

Improv Cassoulet

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There are so many things I love about cassoulet ... one of them being its versatility. Be creative with your leftovers--beans, roasted meat, stale bread--and see what it becomes.

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.

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.

Cuban-Style Millet con Pollo

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Miami memories lead to this Cuban-inspired riff of arroz con pollo ... only made with whole grain millet in lieu of rice

Asian Chicken-Beef Noodle Soup

Classic chicken noodle soup gets an Asian spin with a spicy beef-infused broth and thin vermicelli noodles. It's a comforting soup for cold and flu season.