An elegant yet uncomplicated chicken dish that seems much fancier and fussier than it actually is when it comes to making it. Lucky you.
About Marie Simmons
Marie Simmons is a food writer, recipe developer, and cooking teacher. A longtime columnist for Bon Appétit and the Los Angeles Times, she has also contributed to Cooking Light and Food & Wine. Simmons is the author of more than two dozen cookbooks, including Fig Heaven, The Amazing World of Rice, and the James Beard award-winning The Good Egg. @marie.simmons.77
Buckwheat Crepes with Sauteed Apples and Gruyère Cheese
These crepes, straight from Brittany, are made with richly flavored buckwheat flour and filled to bursting with Golden Delicious apples, onions, and ham.
Cream Cheese Spread with Smoked Salmon
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.