This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.
Marge Perry & David Bonom
Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant.
Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, eats and travels. She is also the publisher of her blog, A Sweet and Savory Life.
David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission.
Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter.
This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking.
Bits of fresh strawberries punctuate this rich cake with a dense, smooth texture and fine, golden crumb.
The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.
Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.
It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.
The sauce may be made several days in advance. When you begin preparing the soufflés, bring a large pot of water to a boil; once it boils, cover and remove it from the heat. You will need it for the “bath” in which the soufflés bake.
Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying.
Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.
Be sure to buy frozen artichoke hearts with no seasoning (other than salt). To make these a couple of hours in advance, allow them to cool in a single un-crowded layer on a rack. To reheat and crisp, place an oiled sheet pan in a 350°F oven and let it get hot; add the artichokes in a single un-crowded layer and heat.
This is the kind of luscious, decadent, irresistible dessert that has been known to bring the strongest men and women to their knees; that you may dream and day dream about weeks after you’ve had the last crumb of it; that scoffs at the understatement of the word “delicious." But don’t take our word for it: try it and tell.