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Recipe By:Chef John "I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and...

by Chef John This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa....

From Cooks Illustrated: In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the...

September 17, 2003 by G. Stephen Jones From his Reluctant Courmet website, the real recipe for Deer Valley Turkey Chili.

The first part of the recipe is how to make the spice mix that goes into the turkey chili, and the second part is how to make the turkey chili using the spice mix.

Quick and easy, serve with a lemon butter or caper lemon butter sauce.

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

MADHUR JAFFREY'S Excellent Chicken Curry.

This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!

BON APPÉTIT FEBRUARY 1999 CIRCA, PHILADELPHIA PA

Quick beef Bourguignon, a classic French beef stew with fall-apart tender beef, carrots, mushrooms, and onion in a rich red wine sauce.  2 1/2 hours, start to finish.

Recipe courtesy of Giada De Laurentiis

Very quick recipe, I like to serve over over grits or pasta.

I have always loved this soup, but I never make it the same way twice.  Change the vegetables, change the curry seasoning, and the garlic, ginger, and lemongrass hold up the recipe no matter...