What could be more pedestrian -- and less glamorous -- than onions, carrots and celery? Yet mirepoix, the simple trinity of ordinary vegetables cut into even dice, forms the foundation of a tremendous ...

During past two weeks I’ve had the great pleasure of guiding some middle school aged students through some of my favorite recipes. It has become apparent as I teach them how to navigate around a ...

Tender, juicy chicken roulade with golden-brown, crispy skin—made possible with Activa. Traditionally, roulade is made of boneless, skinless chicken breasts stuffed with ingredients that mask the real ...

To stuff the chicken: With a sharp knife butterfly the chicken breasts and pound with a flat mallet. Season chicken breasts with salt and pepper to taste. Stuff the prepared chicken with the cooled ...

A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up ...

I’m not saying that they love the two in combination (though I’m sure if I slathered some homemade Whoopie Pie filling on a chicken wing, they wouldn’t flinch), but there is a definite allegiance to ...