Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.
Yield : Makes 4 servings Ingredients : 1/2 pound cooked pasta of choice (we used small shells) 2 cups shredded cheddar cheese 1 cup whole milk 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preparation
West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta. At Rockridge, chef Rocky Maselli made it with housemade squid-ink tonnarelli; we opted for fettuccine since it's easier to find.