Butterflied Chicken with Lemons

Butterflying a chicken is easy with a pair of poultry shears or sturdy kitchen scissors. Just cut along each side of the backbone to remove it, turn the chicken over and push down on the bird until the sternum breaks and the bird is flattened. You can have your butcher do this for you if you prefer.

Serve With


Pumpkin Ravioli with Sage Butter

Here is the classic ravioli of the city of Ferrara, in Emilia-Romagna, although the city of Mantua, in Lombardy, also claims the dish. It is best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.

Serve With


Chilled Lobster with Mango and Mint

You can cook the lobster and remove the meat up to a day in advance. Place the meat in an airtight container and refrigerate. The lobster-mango molds can be prepared 30 minutes in advance; refrigerate until ready to serve.

Serve With


Cider Braised Pork Chops with apples

Although Fuji apples are a good choice here, you can use any crisp, slightly tart apple that’s available at the market. Braising the spice-coated pork chops in cider enhances the autumnal flavor.

Serve With


Breaded Chicken with Lemon-Green Onion Tahini

This recipe is a great way to breathe new life into predictable chicken breasts. Here, the crisp chicken sits on baby spinach and is drizzled with a rich tahini sauce, spiced with lemon and green onions. Finish the meal with seasonal fresh fruit.

Serve With