Sauteed Chicken Tenderloins with Blistered Tomatoes, Asparagus, and Mushrooms is a quick and flavorful weeknight dinner that's packed with flavor. This dish features juicy chicken tenderloins cooked ...

Apart from the holiday season, of course, summer seems to be the busiest time of the year. But unlike food-centered fall and winter celebrations, from June through August people want to get out of the ...

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a ...

Every cook needs a recipe with ingredients you can grab in a hurry from the closest market, and a cooking method for those ingredients that takes minutes. Here's a quick dish that looks like more than ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

8 oz chicken cutlets sliced thin4 oz of mushrooms quartered2 tablespoon olive oil1 pinch of tarragon1 chicken bouillon cube½ cup heavy cream Season the chicken with salt and pepper. Sauté the ...

Look for sorrel in a supermarket and if you’re lucky, you might find tiny bunches hidden beneath the basil. And you’ll pay dearly for them. But head for the farmers market, and big bunches are yours ...

Wondering what to make for dinner tonight? Here's one idea from Here & Now resident chef Kathy Gunst -- her quick-and-easy take on sautéed chicken. All you need is 10 ingredients, including kitchen ...

Prepare all the mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly slice each mushroom. Next, clean the portobello mushrooms by removing and ...