March 7^th 2011By Eating Well

Try this uncomplicated technique for a flavorful, rich and simple roast chicken, the ultimate comfort food.

March 7^th 2011By Eating Well

Rotisserie chickens have become all the rage in our local supermarkets—and why not? They can be the base of a quick, almost-homemade dinner in no time. Here, roasted chicken turns into an easy salad with some crusty garlic bread on the side.

October 21^st 2010By Jamie Geller

Southern-Style Chicken is classic picnic food. It's great cold. Just pack it up in a basket with a bottle of wine, and head out to the park for a gorgeous day.

March 7^th 2011By Jamie Geller

September 20^th 2011By Susie Fishbein

This chicken gets a thumbs up from friends and relatives for its taste and aroma. I give it two thumbs up for ease. If you want to double the recipe, don’t double the ingredients. You won’t be able to fit 12 cutlets into a skillet in one batch anyway, so just make the recipe twice. You don’t have to clean the pan in between, but this will ensure that all of the chicken will have the amazing flavor of the garlic. Also, if you prepare the dish in advance and reheat it, cook the chicken just until it’s no longer pink. Don’t overcook the chicken or else it will be dry when reheated the next day.