Katie Lee shares a tip for baking spaghetti squash while making her comforting and hearty squash boats stuffed with chicken and broccoli in a swoon-worthy creamy, cheesy sauce.
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.
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out.
Gently poached chicken breasts and herby homemade dressing come together to form a chicken salad that's tasty served solo and even better on a club sandwich.