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Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat

Balsamic Vinegar of Modena has a very fruity note to it, and I find it to be very light. It has a nice sharpness that really goes beautifully with food. Here, I used the ingredient to create a bright