This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.

When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom’s dark Cajun roux.

Tuna noodle was our hands-down family favorite, which was a boon to my mother because she could make everyone happy with two cans and egg noodles.

This beautiful roast is incredibly juicy, thanks to moist stuffing and a quick sear.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....