ALWAYS ON HAND PANTRY

What you need:   measuring spoons/cups, medium non-stick frying pan, two medium-size shallow bowls for breading the chicken, baking sheet with a wire rack, cutting board, chef’s knife, paring knife, tongs, meat thermometer. Serves 8 – 10 as an hors d’oeuvres 1.5 – 2 lbs chicken tenders (approx. 12 – 14 tenders) 2 cups chipotle panko…

What you need:  measuring spoons/cups, large heavy-bottomed saucepan with lid, chef’s knife, cutting board, knife, food processor (or blender or immersion blender) Serves: 6 as a first course / 4 as a main 2 tbs of salted butter 1/2 lb of carrots (roughly chopped) 1/2 lb of parsnips (roughly chopped) 1 onion (chopped) 4 cups…

The recipe for the Bacon Olive Rolls was inspired by a summer cooking class I took at Susan Lawrence Gourmet Foods in Chappaqua, New York a few years back. I loved the idea of pairing olives and bacon. It is an hors d’oeuvre I find myself making often –  as it’s as easy to make, as it…