Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

1. Put the sausage into a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 12 minutes. Drain. When cool enough to handle, slice into ¼-inch thick slices and set aside. 2. In ...

We love the summery flavors of this flavorful, one-pan dinner from our friend Zoe McLaughlin, a Bay Area chef and fellow cooking instructor. Zoe shares her passion and knowledge about French cuisine ...

What he is known for: Masterful butchery and charcuterie. Bringing serious, seasonal, Mediterranean-style cooking to the Steel City. A RARITY AMONG professional chefs, Justin Severino actually enjoys ...

Main dish salads are a way to put together a meal with several components. They are also impressive. And today’s main dish salad has a lot going for it. Perfectly cooked moist chicken, soft buttery ...

This dish, from the influential Aussie chef’s 18th cookbook, hails from Spain’s north-east. Its robust balance of flavours makes it an impressive crowd-pleaser. Most Aussie home cooks have a copy of ...

2 red and 1 yellow bell peppers, seeded and cut into ½-inch thick slices 1 teaspoon sweet paprika 1. Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper ...

Adapted from “The Basque Table,” by Teresa Barrenechea (Harvard Common Press). The original recipe calls for a whole chicken or chicken breasts, but we substituted less-expensive thighs. Also, since ...

Chicken breasts have a bad reputation -- too often they’re considered nothing but diet food, and dried-out diet food at that. But that’s the fault of the cook, not the ingredient. The challenge of a ...