Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Chicken Bolognese with Tagliatelle
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
This wine punch is just right for summer parties. It's such a crowd pleaser, you may want to make 2 batches at a time.
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.
Cod with Herbed White-Wine Lemon Sauce
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Perfect Bolognese Sauce
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Sauteed Mushrooms with Herbs
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Lillet Rose Spring Cocktail
Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries -- perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
Chicken Cutlets with Herb Butter
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Pickled Hot Hungarian Wax Chiles
With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World's Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit.