Stuffing-Topped Chicken
March 7th 2011By Eating Well
Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.
Roast Chicken with Preserved Lemon & Braised Vegetables
July 29th 2011By Eating Well
The pulp and rind of Moroccan preserved lemons is all you need to lift a pedestrian roast chicken into the realm of the exotic!
Braised Brisket & Roots
March 7th 2011By Eating Well
Root vegetables braised alongside brisket makes the perfect winter meal.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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