Chicken A La King

I know what you might be thinking.  For many, the thought of Chicken A La King conjures up the worst of that era of the 50s and 60s when everything came from a can.  When people couldn't figure out what to do with leftover chicken,  they smothered it in cream with canned mushrooms - or … Continue reading Chicken A La King

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Chicken Parmesan

This dish is an Italian-American classic, but is also unique because it utilizes two flavor profiles that are commonly considered opposed to one another:  Chicken and Marinara Sauce.  We usually think of Classic Marinara Sauce as a sauce that accompanies read meat - beef, sausage, meatballs.  In contrast, we usually think of chicken and seafood … Continue reading Chicken Parmesan

Linguine con le Vongole (Linguine with Clams)

This Italian classic is simple and delicious.  It's easy enough for a busy weeknight and elegant enough for a special dinner for two.  It is satisfying and filling, yet light on both the wallet and the stomach.  Also, it's guaranteed to keep the vampires away for a millennia or so.  What's not to love? Time: … Continue reading Linguine con le Vongole (Linguine with Clams)

How to Flambé

Flambéing, or igniting alcohol in a hot pan, is both a primal and thrilling experience as well a spectacular thing to behold.  While it isn't really a necessary step in most recipes, it does add a depth of flavor which can't otherwise be achieved.  Most recipes that call for a flambé will taste just fine if the … Continue reading How to Flambé

Chicken Dijonnaise with Brandy Mustard Cream Sauce (and Homemade Caesar Salad)

This tangy, zesty, creamy dish comes together in a little less than an hour.  It is simple enough to make on a weeknight (with a little hustle) and elegant enough for a dinner party.  I've also included a recipe here for homemade Caesar Salad, because the flavor profiles of the classic Caesar are the perfect … Continue reading Chicken Dijonnaise with Brandy Mustard Cream Sauce (and Homemade Caesar Salad)