Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish the cooking in the oven to ensure that the custard is fully cooked.
Your favorite sausage is grilled, then sliced, and served with sauerkraut that's been browned in a buttery spread for a sweet and tangy German-inspired meal.
Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
Tender strips of chicken browned in oil, butter and garlic are arranged over hot pasta and topped with a sumptuous sauce of cream, milk, onions, scallions and Parmesan cheese.
This is a recipe I made-up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
