When it comes to flavor, say yes to bone-in, skin-on chicken breasts. Chicken breasts often get a bad rap for their dryness and lack of flavor. Leaving the bones and skin on the breast helps to solve this problem. Not only do the bones add flavor to the meat while it cooks, but they help…

A simple pile of sauteed greens, accented with lots of garlic and a touch of red pepper flakes, is one of my favorite any-night-of-the-week sides. Whether it’s spinach, kale, Swiss chard, or escarole, the preparation is quick to pull off and goes with just about any main dish. The latter — escarole — is perhaps…

Despite this recipe’s name, don’t expect a traditional pizza with tomato sauce and mozzarella. This classic regional dish, belonging to the Neapolitan tradition, is more like a stuffed focaccia or a savory pie, with a fluffy crust made with a potato bread dough. Escarole is the protagonist of the filling, its bitterness tamed by supporting…