Chicken bacon roulades, chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
Stromboli is like a pizza that is rolled up jelly-roll style and then baked to perfection. This recipe is so quick and easy to make. You and your family are going to love it.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
Mushroom risotto simplified by preparing it in a rice cooker. This deliciously creamy risotto recipe is full of mushrooms, peas and shallots and could not be easier.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
Remember the BBQ Chicken Braid? The possibilities of filling bread with magical ingredients has been on my mind ever since. The next step beyond the braid was inevitable since homemade pizza is such a staple around here: a changed-up calzone.
