Updating classic beef Wellington, we created this lighter, easier-to-prepare rendition using chicken. A glass of lush, full-flavored cabernet sauvignon makes a splendid accompaniment.
Author: Douglas Keane
Author: Dr. Lance Fogan
Author: Shirley Cheng
Author: Sara Forte
Author: Jean Georges Vongerichten
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Susanna Foo
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...
Author: Editors of Garden & Gun
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Author: Chris Morocco
Author: Stephen Pascal
Author: Nava Atlas
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Author: Jennifer Iserloh
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Author: Claire Saffitz
Author: Bruce Aidells