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cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
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Get Big-Batch Chile-Chicken Posole Recipe from Food Network
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Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)
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For a different take on chicken enchiladas that will make everyone happy, give this Instant Pot® recipe a try.
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Chicken is layered with chips, black beans, and Cheddar cheese and topped with blue cheese in this Buffalo chicken version of a nacho bowl.
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A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
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Get Summer Salad with Scallion Pesto and Scallops Recipe from Food Network
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Chef John's twice-baked sweet potatoes are loaded with bacon, scallions, jalapeno, and lime for the tastiest balance of sweet and savory.
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Recipe was given to me at a party (mid to late 70's), modified it a little, and have passed it on to many people since. This has been our traditional family...
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May your last word be strong, like this cocktail.
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Warm potato salad made with bacon and Caesar salad dressing is a delightful dish to prepare on warm summer days.
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Don't even think about heading to a Christmas party without a batch of this.