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Chicken Marsala Milanese
I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.
Hunter Style Chicken Cacciatore
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Cranberry Mustard Salad Dressing
This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Chef John's Salad Lyonnaise
Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons.
Warm Calamari Salad
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
Focaccia Panzanella
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be excited about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Black Lemon Chicken Salad
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Armenian-Style Potato Salad
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint.
Apple Jicama Coleslaw
This jicama slaw recipe is crispy, crunchy, and extremely refreshing. It features an underutilized vegetable found in almost every large American grocery store's produce section — I'm talking about jicama.
Deviled Egg Noodle Salad
We are not turning deviled eggs into a noodle salad, here. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really does have a similar flavor profile and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
12-Second Coleslaw
When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. This angel hair coleslaw recipe is a completely different approach — fresh, shredded cabbage prepared as a fast (12 seconds adding ingredients, 30 seconds to mix), crisp, low-cal, low-carb, slightly spicy, and delicious dish that you should be eating as part of your regular veggie side rotation. Serve immediately after mixing.
Spinach Salad with Hot Bacon Dressing
This hot bacon spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.
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