We devised this sandwich partly to challenge ourselves. Usually prepared in advance of its use in a sandwich, chicken loses moisture by the time it arrives there. So we looked for a way to keep the chicken moist . . . and we found it. By slowly and gently poaching the chicken, and then storing it in the poaching liquid until it’s used, we lock in the moisture. (Use this trick whenever you’re preparing chicken for a picnic or for use in a salad—the chicken will be moist and delicious, and without oil, to boot. Further, you can use the poaching broth for soup simply by adding more water, some vegetables, and some of the chicken.) We serve this as a pressed sandwich, but it also works well served cold.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.