When I saw the beautiful rows of asparagus at my local farmer's market this weekend, I knew I had to make this recipe from Sunday Suppers at Lucques by one of my favorite California Chefs, Suzanne Goin. Grilled asparagus, sliced prosciutto, and a whole grain mustard crème fraîche sauce join together in this simple spring recipe making a perfect appetizer to dazzle guests at your next party.    

Roasting is a simple yet elegant way to prepare chicken and results in meat that is succulent, moist, and always tender. For me, nothing beats the warmth of the oven and the scent of butter, garlic, and herbs; roast chicken is the perfect recipe for cold weather. This recipe is adapted from Bouchon by the venerable Thomas Keller, and is brilliantly served with dijon mustard. Feel free to throw in some potatoes, carrots, root vegetables, and anything else you desire into the pan, everything tastes good with roast chicken.

Cutting a chicken is an essential technique to learn when purchasing whole birds as opposed to pre-cut. Using 5 simple cuts you can learn how to cut a chicken into 10 separate pieces, the breasts, wings, drumsticks, thighs, and arms. Why go through the arduous task of cutting apart a chicken when cut chicken parts can be bought at the store? The first reason is the leftover neck and carcass can be saved to make your own chicken stock. Second, by learning how to cut a chicken you'll gain a greater understanding and sense of appreciation for your product. You'll have more respect for the chicken you cut yourself, and won't dare to improperly cook or waste any last bit!