Looking for a healthy and delicious way to cook chicken? How about chicken paillards? A paillard is a quick-cooking chicken breast that's pounded very thin. To learn how easy it is to make flavorful paillards, check out our video. Chef Marlon Alexander shares his recipe for chicken paillards with mixed greens and ponzu dressing. Watch it now! Read more

Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside Read more

Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña. In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace Read more

Follow up on last night's classic veal number by making an equally sumptuous Italian specialty. Use leftover steaks, pounded thin, to make a variation of the renowned dish known as veal marsala. Rather than following a traditional recipe, which calls for marsala wine, flour, and cream, try a lighter, more contemporary version with sherry. The fortified wine, when combined with mushrooms and a Read more

Now that I know where to find humanely-raised veal, I'm going to start experimenting with this meat more in the kitchen. Tonight, I'm whipping up an Italian classic, veal piccata. It starts with flattened meat that's flashed in the pan, then served with a sauce made from butter, capers, lemon, and pan drippings. If you're not a fan of veal, you can substitute another type of protein, such as Read more