Every chef undergoes a kitchen revolution. When I crossed the threshold into Serious Cook Territory (no more frozen hot-ham-and-cheese-pockets for this girl!), my Uncle Paul graciously gifted me his ...

Dec. 7—I picked up a package of chicken cutlets on sale last week, then had to decide what to do with them. While in the grocery store, I mentally scanned my fridge and cabinets, and realized I had ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 teaspoon honey Preheat oven to 325 degrees.

A sun-dried tomato and capers sauce makes a great topping for a quick sauteed garlic and lemon-flavored chicken breast. This is a tasty way to dress up cooked chicken breast. Just warm the chicken and ...

The pungent flavor of capers lends piquancy to the sauce of this elegant dish. Accompanied by capellini pasta (or fluffy long-grain white rice), crusty bread, and a crisp green salad, this dish saves ...

A sun dried tomato and capers sauce makes a great topping for a quick sauteed garlic and lemon-flavored chicken breast. This is a tasty way to dress up cooked chicken breast. Just warm the chicken and ...

Cerignolas are large green olives, each the size of a plump almond, with a very nutty, buttery flavor. They are usually kept in brine. If you cannot find them, other brined green olives will do. But ...