This classic and easy version of Alfredo relies on simmering and a generous dose of Parmesan instead of flour to thicken the sauce. Pinches of nutmeg add a warm, nutty flavor.
Valerie Bertinelli makes a classic roast chicken with parsnips and potatoes. Pouring chicken broth into the roasting pan boosts the flavor of the vegetables and keeps them from sticking to the pan.
Anne Burrell's juicy braised chicken recipe marries tart pomegranate molasses with the freshness of thyme and chives for an elegant dish that will impress guests.