Name: Chicken Louisa
Yield: Makes 4 servings
Ingredients: 4 (1/3-inch-thick) chicken cutlets (1 1/2 lb); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 medium shallot, finely chopped; 1/2 cup dry white wine or dry vermouth; 3/4 cup heavy cream; 4 or 5 plum tomatoes, coarsely chopped; 2 tablespoons finely chopped fresh tarragon; 1/2 extra-large chicken-bouillon cube, crumbled; Garnish: finely chopped fresh chives; Accompaniment: rice or mashed potatoes

"Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "I have used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook."

We agree with Mr. Micheli — this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party.

Active time: 30 min Start to finish: 30 min

Recipe notes

Pasta Alla Mezcal

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.