Serves 8. Adapted by Jennifer Creger from a recipe in “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf). 1. Preheat oven to 425 degrees.

Contributor Theodora Kaloudis says, "If you can’t find cutlets or already have whole chicken breasts on hand, just make your ...

This fricassée chicken, morels, and wine is already a winner; add the cream, and things get seriously delicious. The sherry’s nutty kick dances with the earthy morels, creating a flavor combination ...

You might think port can only be served with dessert, but this fortified wine from Portugal is about more than its sweet, save-for-after-dinner reputation. "Port is a drink that not everybody ...