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Ideas, advice, and what to make now from the Chowhound community and CHOW editors.

A (Delicious) Chicken in Every Pot

Chicken, whether cooked whole or in serving pieces, is the star of many affordable one-pot meals, both homey and elegant.

thew describes a basic technique for a braised one-pot chicken dish that he notes is endlessly adaptable, depending on the combination of ingredients you use: "Cut the chicken into parts, brown, set aside. Sauté aromatics of choice. Return chicken to pan. Add vegetable matter. Add spices. Add liquid to halfway up the chicken, or all the way if you prefer. Simmer." cheesecake17 follows these steps using onion, garlic, red and green bell peppers, and button mushrooms, seasoning with thyme, oregano, and red pepper flakes; add a can or two of stewed or diced tomatoes and their juices for the braising liquid and finish with capers and green olives.

ptwasheater is a fan of Marcella Hazan's chicken fricassees. "Her cacciatore [scroll down] is TOTALLY different than an American version," says ptwasheater. "It's divine." toveggiegirl thinks Hazan's chicken fricassee with red cabbage is excellent, too.

joonjoon loves Cook's Illustrated's French chicken in a pot. "The amount of chicken flavor you get out of chicken in a pot is incredible," joonjoon says. "When I bit into that chicken it was like ... wow, now that tastes like chicken!" Other French-inflected hound favorites include chicken with 40 cloves of garlic and chicken bouillabaisse from the Zuni Cafe Cookbook.

For a French-country-style braise, try CHOW's Chicken Basquaise.

Discuss: Looking for yummy, inexpensive, and delicious recipe for a one-pot meal with chicken

Salmon, Simple but Super

It's easy to make flat-out delicious salmon main dishes with a few flavorful ingredients and the right cooking technique.

Sam Fujisaka mixes soy sauce, finely grated ginger, and toasted sesame oil and sprinkles this on salmon, then microwaves for a couple of minutes. iahebert makes a marinade from soy sauce, olive oil, brown sugar, lime juice, garlic, ginger, sriracha, and a few dashes of Angostura bitters, marinates salmon for a couple of hours, and grills.

"I always think serving salmon en papillote seems impressive," says The Dairy Queen, "even though it's super simple." pcdarnell says salmon with vermouth sauce, with ingredients inspired by a martini, is "easy enough to cook on a weeknight, but makes a really terrific meal and presentation."

todao counsels a minimalist approach: "There are several varieties of salmon (five Pacific varieties alone)," he says, "and each deserves to be respected in any recipe for its individuality. Additionally, I hate to see salmon prepared with a lot of 'stuff' that does little more than cover up the natural flavors." He steams skinned sockeye fillets with a bit of shredded ginger and green onion, and serves with a squeeze of lemon.

For an easy but special occasion-worthy approach, check out CHOW's Salmon en Croûte.

Discuss: Salmon .. take it to the next level

Overheard on the Home Cooking Boards

"I don't know what it was, the freshness and quality of the ingredients or the fact that I could cook shoes in the fireplace and they would be sublime, but it was fantastic." - mendogurl

"There was a lot of air space between the flesh and skin, so the latter was very crisp. [Yukon Golds] are thinner-skinned than russets, so the skin tasted like potato chips." - greygarious

"It sounded so odd but perfect for New Year's, I tried it a couple of weeks ago as a test. Wow. This is one of the best dishes I have made in a long time ... and it is ridiculously easy." - Tom P

Home Cooking 2009 Top 10 Roundup

1. No-Fuss Polenta
2. Pasta and Sauce in Perfect Harmony
3. Sunny Side Up Perfection
4. Crack-Like Kale
5. Magic Flavor-Enhancing Cheese Rinds
6. Salty Secret to Creamy, Tender Beans
7. Positively Degenerate Flourless Chocolate Cake
8. Is That Oil Hot Enough to Fry In?
9. Pimento Cheese 101
10. Instant Ice Cream, No Ice-Cream Maker Required

Overheard on the Home Cooking Boards

"I also tried this for Christmas. It yielded a wonderfully juicy, evenly cooked and tender roast with a nice crust." - AndrewK512

"Monkey bread is popular in my house - cut into small pieces, roll in butter, cinnamon and sugar, and heap the balls into a cake pan. Bake, and serve by turning out of the pan - everyone just pulls pieces off to eat..." - jeanmarieok

"My mom had an Xmas Eve fondue tradition--only every year it was a new recipe that bombed in a new way (the year that my 2-year-old nephew nearly got drunk on Kirsch-laden fondue was particularly special!). We carry on the tradition as well, but with what I hope is better fondue!" - mebby

Don’t Be Afraid of Mussels

Cooking mussels may seem intimidating if you've never done it, but a few simple steps guarantee good results. "Mussels are awesome," says andytee, "very affordable and easy to cook."

Mussels are commonly sold in two-pound bags in the US (often mesh bags, which allow them to breathe). "Check the attached tag to see the harvest and ship date," advises EricMM. "It should have been within the previous week. Most will be open a crack ... that's OK. Sniff the bag—this is the most important step of all in purchasing mussels! There should only be a faint briny smell. Anything stronger, do not buy!"

When you place the mussels in cold water, they should start to close, EricMM says. If one doesn't close, set it aside; if it hasn't closed in five minutes, it is dead and should be thrown away. Farmed mussels often don't have beards, but removing mussels' beards and cleaning them is straightforward; here are illustrated instructions.

Mussels cook quickly, notes hotoynoodle: "As soon as they open they're finished." If any don't open during cooking, discard them. EricMM thinks the most flavor can be extracted from mussels by putting them in a dry pan, covering it, and letting them steam in their own juices.

Many like them steamed in white wine, butter, and garlic. Harters also likes them cooked in tomato sauce with garlic and onion. "Simple is best," he says. bushwickgirl makes a rich dish by cooking them with shallots, heavy cream with a bit of saffron bloomed in it, and a shot of Pernod, with basil chiffonade for garnish. She also likes steamed mussels in lemongrass-coconut curry.

Discuss: cooking mussels?

Chocolate Chip Cookies to Die For

Chowhounds are choosy about their chocolate chip cookie recipes, and which they prefer depends in part on the texture they like in the cookie: crisp, chewy, or a bit of both.

Mandymac can't say enough about these chocolate chunk cookies, which are both crunchy and chewy. "Follow all of her instructions to the letter," Mandymac counsels. "Yes, yes, yes," concurs TorontoJo. "These are my favorite chocolate chip cookies—they are amazing! Small batch, great results.

foiegras' standby is Maida Heatter's "positively the absolute best" chocolate chip cookies, which are a variation of the Toll House recipe where the baking soda is dissolved in hot water and beaten in after half the flour is added. "I find that adding it at the end yields a cookie that is flatter, like the ones I remember from childhood," says foiegras, who likes them best made with equal parts white and whole wheat flour, Ghirardelli 60 percent cocoa chocolate chips, and 11 ounces of pecans broken by hand.

chowser's favorite when she wants a crisp exterior and chewy interior is this New York Times adaptation of a Jacques Torres' recipe. Or, for crunchy, crisp cookies with an adult flavor, she likes this Neiman Marcus recipe. (chowser points out that this is the store's true recipe, found on its website, not the recipe that circulates with the urban myth that Neiman Marcus charges an arm and a leg for its recipe.)

If thin, crisp cookies are your desire, try CHOW's Crisp Chocolate Chip Cookies.

Discuss: The Best Chocolate Chip Cookie Recipe

Coq au Vin for the Cold Months

Braised dishes are comforting during the cold months, and while chicken stewed in a bottle of wine may sound indulgent, its roots are rustic and practical. "Coq au vin is an ancient dish that used up tough old fowl," notes hotoynoodle. "It's not a recipe that needs overthinking. Good/decent quality wine and dark meat chicken."

bear had great results with Alton Brown's recipe, which she made with a whole chicken in pieces, plus extra thighs. The dark meat was superior, but white meat lovers were pleased with their portions. erica says it may not be for everyone, but she has had great success with Mark Bittman's coq au vin with prunes.

Discuss: truly great coq au vin recipe?

Overheard on the Home Cooking Boards

"I used to think this was totally pretentious until I rented a furnished apartment with a kitchen scale. It is super convenient and my baking results have never been better!" - ChristinaMason

"I just discovered Newtown pippins. Great for baking AND eating. It's a firm apple so I wouldn't recommend for applesauce or apple butter. But my god the flavor is delightful." - Dcfoodblog

"I made the marmalade on Sunday morning and baked bread on Sunday afternoon. If you could capture that combined smell in an aerosol, you'd be rich." - mandycat

Spiced Nuts They’ll Gobble Up

Whether you serve them as cocktail nibbles or wrap them up to give as gifts, spiced nuts are a snack that people just can't stop eating.

Many hounds love Union Square Cafe's bar nuts recipe, with brown sugar, cayenne, and rosemary. "Union Square nuts are quite simply the best!" raves katecm. They're terrific served warm, but good room temperature as well. cinnamon girl notes that they get crunchier once they've cooled.

amyzan says David Lebovitz's candied peanuts are fantastic warm or cool, and will be "gobbled down astoundingly fast." The recipe works well with almonds, too, she says, adding, "They're crunchy and sweet and super easy because it's all stove top."

karykat loves spiced nuts with sugared bacon, and says, "People just snarf them down." Val is a fan of sweet and spicy candied pecans, and hounds sing the praises of CHOW's Honeyed Cashews with Kosher Salt and Roasted Rosemary Walnuts.

Discuss: What's your best holiday nut recipe?
’Tis the Season--To Go To a Party