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The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt. more »

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This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maitre Paul, a Paris bistro. As its French name, poulet a la fermiere, suggests, it contains a farmwife's bounty--chicken, cheese, vegetables, and herbs. more »

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer. more »

Test your springform pan with water for leakage before getting started. If it leaks, tightly wrap the bottom and halfway up the side of the pan with two layers of foil before filling it. more »

Here's something good for vegetarians, too. Just use vegetable broth instead of chicken broth and bake in a dish. more »