Pan-Roasted Cipolline - Looking forward to seeing tiny, sweet Italian cippoline onions when they appear during the fall. This is a twist on the traditional bowl of Thanksgiving pearl onions; roasted on the stovetop with a buttery balsamic glaze.
Looking for a new twist on an old favorite? Grill up Artichoke-Stuffed Chicken with Fresh Tomato Marinara Sauce. Each chicken breast is stuffed with artichoke hearts, fresh mozzarella, Parmesan cheese, basil and oregano.
Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep! (I would use fresh cooked chicken instead of canned chicken or may even be good with tuna)
Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary.