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Get Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes Recipe from Food Network
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Eat like the French do with this simple take on the classic salade niçoise, made only better with a glass of rosé.
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cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks