Serves 2 Time requirement: about 30-35 minutes. What you will need: 1 boneless chicken breast skin on or two 6-ounce chicken thighs ½ cup cream ½ ripe Camembert 2 teaspoons Dijon mustard Preparation: Sauté the breast in a nonstick pan. Get a good browning on skin. Turn cook covered. Leave for 10 minutes in the pan to rest and finish cooking. [If you are cooking chicken thighs, nearly fully cook them to 175 degrees F. Then they can rest and finish cooking while you make the sa

Serves 4 as a side dish. It could also serve 4 as a main course with the right accompaniments. Why this recipe. This is a very simple dish to prepare and one that is always met with enthusiasm at the table. If you need confidence that you can bring something stellar to the table -- start here. In addition, this dish is great for entertaining, because it can work with your schedule. You can prepare it well in advance and serve it at room temperature or chilled. But you can

Serves 2. Time requirement: 15 minutes preparation, 10 minutes to cook. And 15 minutes to 2 hours to marinade the scallops. What you will need: ¾ pound of large scallops, that should be about 8-10 scallops. 3 tablespoons soy sauce. 3 tablespoons apple cider vinegar. 1 tablespoons honey. ½ teaspoon finely diced red chili, such as serrano. If you want to avoid heat, use red bell pepper. ½ teaspoon finely diced poblano pepper. If you want to avoid heat, use green bell pepper. 2

Serves 1. While the recipe is for one, just double it for 2. I recommend roasting each fish separately in its own pan and serving the fish directly from the cooking vessel. Time requirement: about 15 minutes prep and 40 minutes to cook. What you will need: 1 small whole head on Sea Bass, Red Snapper, Mackerel, or other small whole fish. The fish will weigh about 1¼ to 1½ pounds before being eviscerated and scales and fins removed. Kosher salt and black pepper to grind. 1 garl