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Get Savory Stuffed Chicken Breasts Recipe from Food Network
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cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
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This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
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Get Penne Alla Betsy Recipe from Food Network
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Get 15-Minute Chicken Scaloppini with Artichokes Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy chicken dinner will become your weeknight go-to.