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Chef Way: The chefs at Bastianich's Missouri restaurant, Lidia's Kansas City, make their own chicken stock for this tangy dish. Easy Way: The sauteed chicken dish is just as marvelous made with store-bought chicken broth. more »

Reidt's favorite new toy at The Huntley hotel, a super hot wood-burning oven, helped him solve a perpetual problem in his kitchen: What to do with leftover chicken? Now he smokes the meat and tosses it with a roasted-red-pepper pesto and goat cheese to ma more »

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Lachlan makes his savory meatballs with a mixture of lamb, veal and bacon and, surprisingly, a little ricotta cheese to keep everything moist. He serves them on an unconventional salad of grilled scallions with shavings of Parmigiano-Reggiano. more »

Sushi in America more »

The Good News: The chicken in this crunchy salad stays flavorful and moist even though it's cooked without extra fat because the Tender Greens chefs poach it with the skin on (removing it before serving). more »

The good news: E.J. Lagasse helped create this dish, which contains seven kinds of vitamin-rich vegetables and lean protein. more »

The Hog Island Oyster Company, located near Point Reyes Station, supplies the Bay Area with local farm-raised Manila clams year-round; in other parts of the country, littleneck clams are easier to find in the winter. The juices of these small, quick-cooki more »

The Good News: Myers creates this silky-sweet soup with cantaloupe (a good source of vitamin C and beta-carotene), then adds mounds of crab (rich in zinc). more »

Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's-milk cheese with a sour cream-like tang. Sampson buys more »

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This dish uses gingersnaps - a perennial holiday gift - two ways: as a sweet crust for pork medallions and as a flavoring for the rich, appley sauce. more »