Bariton Mixtures Updates

This simple lemon orzo chicken dinner is one of Nigella Lawson's favorite meals to cook at home.

Transfer the chops to plates, garnish with the cilantro and serve.

For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio Via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano Organic. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle. Using store-bought chicken liver mousse makes this recipe quick without sacrificing flavor.

Jeremy Silansky uses maple syrup, Vermont's most famous export, to glaze root vegetables, employing a novel (and simple) technique: He reduces the maple glaze in a small skillet, then tosses it with the roasted vegetables right before serving. He likes to serve the lamb shanks with creamy polenta made from local cornmeal and a local cheese: Thistle Hill Farm's complex, nutty Tarentaise

When you want an easy but impressive holiday main course, follow this recipe.

Just one can of tomatoes can transform a basic chicken noodle soup into something so much more.

Paired with a simple green salad and some crusty bread, this recipe for chicken lasagna makes for an easy weeknight meal.

Let Marcella Hazan guide you through making this incredibly flavorful tomato sauce featuring finely diced lamb and fresh rosemary.

Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. Serve with a creamy tahini sauce.

Most of the creamy texture of this kale-and-mushroom sauce comes from the extra-virgin olive oil, so make sure to use a good brand.