An Italian-American favorite, with emphasis on the hyphen, This story begins with eggplant. But before launching into the origins of one of the world’s most favorite chicken entrées, a word about this new series, Classics Redefined. Earlier, The Good Plate profiled chicken pot pies, a hearty… Read More

There are no strangers here, only friends you haven’t yet met. From emerald isles cloaked in legend and shrouded in myth comes an unexpected find, an enchanting treasure of great worth. But it’s not in a pot at the end of a rainbow. Rather, you’ll find this prize in the… Read More

Some things are meant to be. It’s an enduring partnership, as connected in the mind as salt and pepper or peanut butter and jelly. Who doesn’t instantly respond with “dumplings” when you hear, “chicken and ____”? The question is, when was the last time you made chicken and dumplings? Or… Read More

Trending towards turmeric. The best way to understand why turmeric is so popular is to realize it’s always had a big fan base. The appeal began at least 4,000 years ago and not just as a cooking ingredient. Historically, turmeric has also been valued as a medicine, cosmetic, even a… Read More

The creativity continues. East coast. West coast. Or is it the south? The origin story of chicken and waffles is long and winding with as many crossroads as the surface of a waffle itself. But here’s what everyone who’s ever tried chicken and waffles knows. First, the combination is delicious. Read More

Light fare, both kinds. The farther north you live, the more you appreciate the significance of the summer solstice, the first day of summer. To reach this point, it’s taken six months for the days to get longer and the nights to get shorter, and in some places the transition… Read More

Take it outside. Few foods have the universal appeal of pizza. The variations and combinations are endless, and the creative possibilities extend to cooking techniques as well. Who wants to heat up the kitchen on a beautiful summer afternoon or evening? That’s when you want to be outside, grilling with… Read More

Your journey of discovery begins. For the adventurous home cook, the doorway to discovery is as close as the spice cabinet. It’s always open for exploration. Uncap a bottle or jar, and breathe deeply. You’re instantly transported to faraway places and times such as the spice souks of North Africa. Read More

When night falls, arise to satisfy your hunger. Is your sixth sense on red alert? Ah, that would be the paprika whispering quietly in your ear. In the most mild of undertones, it’s murmuring, “Come now, traveler. You must try this recipe for Old World Transylvanian… Read More

What’s in a name? Macaroni and cheese seems entirely self-evident. There’s macaroni. And there’s cheese. Yes, there are more than 600 kinds of pasta, so there are plenty of options on that side of the equation. And of course, there’s always another kind of cheese to try. But what if… Read More

Encourage your family to give suspect root vegetables a test drive, under the guise of a comforting plate filled with golden chicken, mashed “potatoes”, and a buttery pan sauce. Read More

This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a… Read More

The footprint for this recipe is super flexible—basically it’s grilled chicken with your favorite garden fresh veggies. Browse farmers markets for spring ramps (wild leeks), heirloom tomatoes, or other kinds of local cheeses to inspire this celebration of foods grown or produced close to home. Boneless chicken breasts are featured… Read More

The natural tartness of rhubarb is a great foil for a sweet-sour chutney sauce. This dish is very quick to make for a weeknight supper. It can be cooked up when the first tender stalks of rhubarb are ready to be harvested and saved until later. Read More

Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips, or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest. Read More

In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half. Read More

As fall blows in, heartier dinners are comforting. Salads can become hybrids of greens and vegetables mixed up with filling grains. Read More

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Read More

This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it. Read More

This is a perfect dish for a more intimate holiday supper. Enjoy with a lively rich chardonnay or Fume Blanc!… Read More

This classic salad is great for any time of the year. Read More