Goat Cheese

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

This is a recipe that I cook at home myself — a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no sautéing, and no roasting. Yet the results are delicious. Here I've stuffed the chicken with goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or any filling you like. Avoid buying boneless, skinless chicken breast pieces if poissible. You'll get the best results by purchasing a whole organic chicken and removing the breast yourself. Serve this with a small salad for an ideal lunch.

Active time: 30 min Start to finish: 2 1/2 hr

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

The goat cheese must be coated and refrigerated at least one hour (and up to eight hours) before cooking.

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible — one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Can be prepared in 45 minutes or less.

This is very easy to prepare and it makes an elegant addition to any party.

Garden-fresh Thyme Pesto is the star of this elegant entrée, but you can also use purchased or homemade basil pesto.

To make this easy appetizer even easier, substitute store-bought roasted red bell peppers for the home-roasted ones.

Phyllo-wrapped goat cheese gives this salad served at Un Grand Café in Chicago, Illinois, an elegant touch.