By: Chef Richard     Category: Dessert     Makes: 3 Dozen 2½-inch cookies Invented at the Toll House Restaurant (thus the cookie’s alternate name, Toll House), in Whitman, Massachusetts, back in the 1930s, the chocolate chip cookie has become an American icon, right up there with apple pie and birthday cake. Everyone has a favorite recipe, from back-of-the-Nestlé’s-bag […]

By: Chef Richard          Category: Entree          Makes: 4 servings This is an elegant preparation for chicken, elevating the humble bird to new heights. By enveloping the chicken breasts in cabbage, they remain moist and juicy. Ingredients: Cider Cream Sauce (recipe follows) 4-8 large leaves of napa or other green cabbage 3 tablespoons unsalted butter or olive […]

Suggested By: Chef Richard     Category: Main Dish/Poultry     Makes: 2 servings You’ll need skin-on breast halves for this recipe; an herbed goat—cheese filling is stuffed under the skin before the chicken bakes. Choose any soft fresh goat cheese (packaged in logs and often labeled chevre), but don’t use packaged crumbled goat cheese. Ingredients: 2 teaspoons butter, […]

Suggested By: Chef Richard     Category: Main Dish/Poultry     Makes: 4 servings Here one ingredient does double-duty: oil from a jar of sun-dried tomatoes is used for sautéing the chicken, while the tomatoes are processed with garlic and fresh breadcrumbs for the topping. Orzo with chopped fresh herbs and lemon zest would make a nice side. Ingredients: […]

By: Chef Richard     Category: Main Dish / Poultry     Makes: 4 servings Paillards are simply thick slices of meat, usually veal or beef, that are quickly grilled or sautéed. Here, chicken breasts are pounded into thin paillards. Relish Ingredients: 3  tablespoons extra-virgin olive oil, divided 1½  cups fresh corn kernels 12  ounces cherry tomatoes, halved ¼  […]

By: Stefanie Paganini     Category: Main Dish/Poultry   Ingredients: 1 chicken, cut into 8 pieces 2 fluid ounces oil 1½ cups onion, brunoise 1 green pepper, brunoise 1 ounce flour 3 tablespoons Hungarian paprika 1 cup chicken stock 1 cup tomatoes, concasse   Salt, as needed 1 cup sour cream   Salt and pepper, as needed […]

By Stefanie Paganini     Category: Main Dish/Poultry     Makes 4 servings Ingredients: 4 skin on or skinless chicken breast ½ cup all-purpose flour ¼ cup minced shallots 2 cloves minced garlic 2 teaspoons minced fresh thyme 1 cup seedless green grapes, blanched and peeled 1 cup dry white wine (Pinot Gris, Vouvray) ¾ cup heavy cream 2 […]

Category: Appetizer     Makes about 2 cups. Serving size about 1 tablespoon. This favorite appetizer is a great starter to any meal. Ingredients: ½ pound mild cheese (Edam, Gouda, or Jack) ¼ cup salsa Instructions: Shred cheese, place in small heatproof dish or skillet. Stir in salsa. Place over medium-hot coals; let cheese melt, stirring frequently […]

Suggested By: Chef Richard     Category: Soup Ingredients: 3 cups fresh ripe peaches, peeled and chopped 2 cups fresh strawberries ½ to 1 cup granulated sugar (start with ½ cup and      taste after adding wine) 1 cup sour cream 3 cups ice water 1 cup red wine 1 cup peach yogurt, mixed well Instructions: In a […]

By: Chef Richard     Category: Salad/Dressings     Makes: 4 servings This is a great salad for the day after an outdoor summer barbecue.  Grilled pork, seafood, chicken, or vegetables are equally compatible with the sweet nutty flavor of barley. Ingredients: 2/3 cup pearl barley 3/4 teaspoon salt, or to taste 1 tomato, diced 1 cucumber, peeled, seeded, […]