Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
These are really good. Bake the crescent rolls and spread each one with cream cheese and mayonnaise. Sprinkle with dill and garlic, and arrange assorted veggies on top. Chill and cut into squares for appetizers.
