This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.
Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
Notes: For deeper mushroom flavor, stir hot mushroom slices sautéed in butter (see Note below) into the pasta, or spoon them over the top as a garnish. PREP AND COOK TIME: About 30 minutes.
