Let’s take you back to 1969: Jack LaLanne was on every afternoon, followed by the very dashing Galloping Gourmet. We know him today as Graham Kerr, and in my mind’s eye, I can still see him flitting about the kitchen. On this day, he was making Poulet Basquaise – Basque Chicken.
When you think of Chicken Piccata, it’s easy to think “Old School Italian.” Images of run-down restaurants, long-simmering red sauces, and white tablecloths with candles stuck in old wine bottles might come to mind. Although it’s a classic, and solidly fits in the “Old School” category, this fresh, vibrant Classic Chicken Piccata will win you over.
Chicken Piccata
I don’t know about you guys, but I’m crazy about stew. I just love it on a cold wintery day, cooking low and slow and if it’s fogging over the windows as it slowly braises, even better. I think it adds to the whole ambiance! I have several fave stews but of all of them, this is hands down the one I crave the most. It’s my Beef Stew with Wine (or not) and Bacon.
It’s 2026 now, and I decided it was high time I updated this post for Cook’s Illustrated Quick Marinara – I first posted it in 2012. And I’m still making this recipe! If you haven’t tried it, maybe the time is now!
Cook’s Illustrated Quick Marinara
I’m one of those strange creatures that reads cook books like novels, which is how I came upon Fromage Fort. It was in a big thick compilation book of recipes from “The Gourmet Cookbook.”
Fromage Fort, made from leftover cheese