Cheryl Slocum

1 week ago | foodandwine.com | Cheryl Slocum

This delightful dish is based on Cotoletta alla Bolognese, a traditional Italian dish made with veal. In this version, it's prepared with boneless chicken breasts that get a crunchy exterior from a breadcrumb crust and a topping of prosciutto and Parmesan cheese that is rich, nutty, sharp, and salty. And that would probably be enough, but a quick simmer in thyme-infused, buttery chicken stock ensures each bite of chicken is both crispy and juicy all at once. Yes, you can fry using olive oil.

1 week ago | foodandwine.com | Cheryl Slocum

Vegetables braised in olive oil is the base for this springtime dish. The mix of sweet asparagus, fava beans, and peas is offset by the briny taste of canned baby artichoke hearts. Browned pancetta with its fat rendered for cooking, along with sliced leeks, bring in savory onion and meaty notes. Lemon and mint is then showered over the cooked vegetables, bringing in a bright and refreshing lift to finish the dish. Also known as broad beans, fava beans have a sweet, buttery taste and creamy texture.

2 weeks ago | foodandwine.com | Cheryl Slocum

Pasta, butter, and cheese, natural partners in almost any dish, come together for this simple and satisfying five-ingredient dinner. Not-quite al dente noodles finish cooking in a sauce made with chicken stock and pasta water mounted with butter for a silky texture. Then, just off the heat, the dish sauce is enriched with young Parmesan to bring in salty, nutty notes.   Parmesan, a hard cheese, can be aged anywhere from 12 to 36 months, and even longer. As it ages, it changes in texture and flavor.

1 month ago | foodandwine.com | Cheryl Slocum

Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Total Time:20 minsServings:4 The peppery, spicy flavors from a mix of arugula, radicchio, and frisée lettuces are tamed by sweet fresh raspberries and a dressing based off of a simple raspberry shrub, created by Neal Bodenheimer. Dijon mustard and Marcona almonds bring in salty, pungent, and buttery notes.

1 month ago | foodandwine.com | Cheryl Slocum

Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Total Time:35 minsServings:4 Teriyaki sauce paired with bright and vibrant pineapple makes for a fast and delicious sauce in this weeknight chicken stir-fry. Using a pineapple cordial in the sauce ups the fruity flavor, but you can substitute fresh pineapple juice if needed.