SAN ANTONIO – It takes just a few minutes to make and it’s tasty without being super fatty. Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. If you’re not a ...

Instructions: Heat olive oil in heavy 10-inch skillet over medium heat. When oil is hot, add shallots and garlic; sauté until shallots are wilted and transparent, about 5 minutes. Do not allow garlic ...

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed. Fresh herbs ...

Morel hunting and elk hunting have a lot in common. Namely “hunting.” Both pursuits take place in the mountains, in places that are typically inconvenient to access, require enormous effort, and can ...

Preheat oven to 350 degrees. Place a slice of ham and Swiss on each flat chicken breast and roll up. Place seam side down in a 9x13 baking pan. Sprinkle with salt and pepper. To make the sauce: Sautee ...

In this video, join Nicole as she recreates a nostalgic family classic: Chicken A La King, inspired by her mother’s beloved recipe. This creamy, comforting dish features tender chicken, fresh ...

Using sherry as a cooking liquid produces moist and tender chicken. Mushrooms and a little cream finish the sauce. It takes only minutes to make. This dish can be made ahead and re-warmed. Using ...

Back in the ’90s, when I lived in San Francisco, I worked under a French chef I’ll call Jean-Claude. Passionless and incurious, he was one of those Frenchmen who become a chef not out of a sense of ...

It takes just a few minutes to make and it’s tasty without being super fatty. Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. Recipe on salive.com.