June 26^th 2011By Jamie Geller

Chicken breasts generally get much of their flavor from the accompanying ingredients with which they are made. The garlic, veggies, and herbs together with the broth and white wine make this flavorful dish a great pairing for a light, refreshing Chardonnay.

April 23^rd 2011By Eating Well

Not too long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But, sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner requiring very little effort. The recipe can easily be doubled.

June 21^st 2011By Jamie Geller

This easy pasta salad makes great use of leftover chicken or a store bought rotisserie bird. The salad also keeps well refrigerated for a few days and is perfect to take to work or school for lunch.

August 11^th 2011By Rochelle Rothman

March 7^th 2011By Eating Well

Using whole wheat noodles and reduced-sodium chicken broth makes this comfort food classic a whole lot more healthful.