I love barbecued chicken breasts but sometimes they can turn out to be dry and without much flavor. I have a couple of different techniques I like to use to avoid these pitfalls. Make sure to barbecue the chicken on medium-high heat quickly so it doesn’t have time to dry out. Cook the breasts with the skin on for a juicier result. Marinate them for up to 2 hours ahead of cooking to add flavor without changing the texture of the chicken. (The only caveat to this is if you are using a sticky-sweet barbecue sauce. If you are, just season the breasts and rub them with oil before cooking. Wait until five minutes before the chicken is done to brush on the sweet sauce so it doesn’t remain over the flame long enough to burn.) And finally, make sure that the breasts are all uniform in size for even cooking by pounding them between sheets of waxed paper.

This recipe works perfectly with lean chicken breasts. This simple sauce and marinade is celebrated throughout South America where it appears on grilled meats everywhere. In Argentina it is as common as ketchup is to us. I have added sweet white balsamic vinegar to the mixture. Most of us are familiar with the red balsamic variety. This white vinegar is produced by adding cooked-down grape juice to ordinary white wine vinegar which gives it an amber color and slightly sweet flavor.

Legend has it that the derivation of the word “Chimichurri” comes from the British laborers in Argentina who when they saw bowls of the ubiquitous sauce would request it by saying “Give me Curry”. Through the years this phrase evolved into the term chimichurri.

The basics of chimichurri sauce remain the same: parsley, garlic, vinegar and olive oil. Any additions make it your own signature dish. Some ideas include adding capers, shredded carrots, celery, red bell pepper and even anchovies. Some remain uncooked and others meld all the ingredients together by simmering them for a few minutes. Try this version and then put your own personal stamp on it.

Help is on the Way: To pound the chicken breasts use a rolling pin, meat pounder or even the bottom of a heavy pot. Don’t forget to try this with grilled steak, lamb, veal or pork. It will become a standby for last minute dinners.

Serves 4-6

Sauce

10 medium garlic cloves, peeled and dark ends removed

1 medium bunch Italian parsley, stems removed

3/4 cup olive oil

1/4 cup white balsamic vinegar or white wine vinegar

1/4 cup water or chicken stock

3/4 teaspoon dried oregano

3/4 teaspoon dried basil

1/4 teaspoon crushed hot pepper flakes, or to taste

Salt and freshly ground black pepper to taste

Marinade

3 tablespoons Chimichurri sauce

2 tablespoons olive oil

3 whole medium chicken breasts, halved, boned and flattened

1. In a food processor fitted with the metal blade puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, water and seasonings and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary.

2. Combine the marinade ingredients in a small mixing bowl and mix until smooth. Taste for seasoning. Place the chicken breasts in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 1/2 to 4 hours.

3. Prepare the barbecue for medium-heat grilling. Remove the chicken from the marinade and grill about 3 inches from the flame for 7 to 10 minutes on each side or until no pink color is showing.

4. Place on a platter and serve with the sauce on the side.

Advance Preparation: The sauce can be made up to 5 days ahead, covered and refrigerated. Remove from the refrigerator 1/2 hour before serving.

I love pancakes. I enjoyed making all sorts of pancakes when my daughter was young. Blueberry, chocolate chip and banana were just a few of my specialties. Whenever we traveled to new destinations, we always sampled the local pancakes. I can still remember the huge fluffy hot cakes drizzled with warm maple syrup at the Jefferson Hotel in Washington D.C.

On one of our trips to the Sonoma wine country we spent the evening at the George Alexander House, a charming bed-and-breakfast , in the little town of Healdsberg We awoke the next morning to find a version of these heavenly, fluffy pancakes awaiting us in the cozy country dining room.

These sophisticated pancakes include creamy ricotta that creates an airy sweetness while the addition of whipped egg whites folded into the batter produces a moist and light result. I like the addition of orange with the pear topping. Some crisp bacon and fresh fruit juice are all you need to make this a breakfast or brunch you won’t soon forget. Serve these on a lazy Sunday morning with caffe latte.

Pancakes require some basic skills. Here are a few tips:
• Combine the dry ingredients with the wet ingredients until they are just blended together. Working the batter for too long will cause the pancakes to be tough.
• Use a large non-stick skillet or flat griddle.
• Heat the pan and then add the butter to it. Make sure there is not too much butter or the pancakes will be oily.
• Use a measuring cup with a spout or a ladle.
• Pour the batter slowly as it will spread.
• Cook the first side until tiny bubbles appear across the pancake. Flip the pancakes and cook until golden brown on both sides.

Help is on the Way:
• For brunch, accompany these pancakes with a crisp, fruity Johannesburg Riesling or a spicy Gewürztraminer
• Make the pear topping up to 1 day ahead, cover and refrigerate. Reheat gently before serving.

Ricotta Pancakes with Sautéed Spiced Pears

Serves 4

Pear Topping
2 tablespoons unsalted butter
3 large Bosc or Anjou pears, peeled, cored, and cut into 1-inch dice
2 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon fresh orange juice
1 teaspoon vanilla extract

Pancakes
4 large eggs, separated
1 cup low-fat ricotta cheese
2 tablespoons sugar
1 tablespoon finely chopped orange zest
1/2 cup all-purpose flour
Pinch of salt

4 tablespoons unsalted butter for cooking the pancakes

1. For the pear topping, melt the butter in a large sauté pan over medium-high heat. Add the pears and sauté for about 5 minutes or until the pears are softened. Add the sugar and continue cooking until the pears are soft and the sauce is slightly caramelized, about 3 minutes. Add the ginger, cinnamon, orange juice, and vanilla and cook for another minute. Cover and set aside, keeping warm.

2. For the pancakes, combine the egg yolks, ricotta, sugar, orange zest and flour in a medium bowl and whisk until well combined.

3. In a large bowl with an electric mixer combine, the egg whites and a pinch of salt and beat on medium speed until the egg whites are stiff but not dry. Add one third of the egg whites to the pancake mixture and fold them in gently. Fold in the remaining egg whites, making sure no white streaks are left in the batter.

4. To cook the pancakes, heat 2 tablespoons of the butter in a large griddle or sauté pan over medium heat. Pour in about 1/4 cup batter for each pancake and cook for about 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.

5. Serve the pancakes immediately with a large dollop of pear topping. You can also serve these with some warm maple syrup if you like.

Gingerbread, in its simplest terms, is a cake flavored with ginger and often molasses. In the Middle Ages the cake was ornately decorated and even designed with gold leaf. That helps to explain why gingerbread also means elaborate and gaudy decoration. Today we think of gingerbread as either a thick dense cake flavored with ground ginger and molasses or a cookie shaped like a gingerbread man with royal icing.

It’s always a challenge to try and find a modern version of wonderful classic recipes like gingerbread cake. I have made many gingerbread recipes and always felt they were just too heavy. I came up with this simple home-style ginger cake that includes applesauce that lightens the cake as well as give it a deliciously moist texture. Brown sugar takes the place of the dark, distinctive molasses allowing the peppery-sweet crystallized and ground ginger flavor to come through.

You’ll find this cake doubles as a treat for your kid’s afternoon snack as well as a satisfying adult dessert. You can omit the walnuts, if you prefer. If you want to gild the lily, serve it with some sweetened whipped cream flavored with a touch of cinnamon. Otherwise, a big dollop of applesauce served alongside is the next best thing.

Ginger Applesauce Cake

Serves 8

1/4 pound (1 stick) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
3 tablespoons finely chopped crystallized ginger
1 cup unsweetened applesauce
1/2 cup raisins
3/4 cup chopped walnuts
Powdered sugar, for garnishing

1. Preheat the oven to 350F.
2. Oil a 8 1/2- inch spring form.
3. With an electric mixer, cream together the butter and sugar until fluffy. Add the egg and blend well. In a medium bowl the dry ingredients together and add to the butter mixture, alternating with the applesauce to create a thick batter. Add the raisins and walnuts and mix just to combine.
4. Transfer into the spring form and bake about 55 minutes or until a cake tester comes out clean. Cool. Unmold onto a round platter and dust with powdered sugar. Serve in wedges with a dollop of applesauce on the side or cinnamon-sweetened whipped cream.

Super Bowl Sunday at my house always means a big day of football and hearty bowls of chili. This vegetarian version is very satisfying. For a heartier version add 1 ½ pounds of sautéed and lightly browned chili ground turkey and or beef.  If you plan to add meat or turkey, stir it into the bean chili with cilantro at the end.

I like this delectable combination of spices that you can measure up ahead and then have ready to add just before cooking. You can adjust the heat of this dish by adding just a touch of chipotle chili to the mixture and then add more ,if desired, after the beans are cooked. You can also substitute a jalapeno chile pepper for the chipotle if you like that flavor better.

I also like the surprising touch of balsamic vinegar that adds a hint of something you can’t really recognize but balances out all of the flavors. Make sure to have individual bowls of grated sharp cheddar cheese, sour cream and fresh tomato salsa on the table for guests to help themselves. The crushed tortilla chips with their sweet corn crispness are a nice counterpoint to the smooth chili. If you are an avocado lover, peel and cut up an avocado and serve it alongside the other condiments. Nothing goes better with a bowl of this spicy American tradition as an ice-cold beer.

Here’s to a relaxing day with good food, friends and lots of football.

Help is on the Way:

· Use chopotle flavored Tabasco sauce instead of chipotles.

· Subsitute black beans for the pinto beans.

· This can be made 2 days ahead, covered and refrigerated. Bring to room temperature and reheat slowly. Add a bit more water if dry.

· Serve with warm corn tortillas or chunks of cornbread instead of the tortilla chips.

Pinto Bean Vegetarian Chili

Serves 6-8

2 cups (1 pound) pinto beans

3 tablespoons vegetable oil

2 medium onions, finely chopped

5 garlic cloves, minced

1 tablespoon+1 teaspoon dried oregano leaves

1 tablespoon+1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 cup good quality ground chile powder

1 1/2 cups diced canned tomatoes with juice

1/2-1 canned chipotle chile, minced

5 cups vegetable stock or water

1 tablespoon balsamic vinegar

3 tablespoons finely chopped fresh cilantro

Garnish

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup salsa

1/2 cup crumbled tortilla chips

Extra cilantro sprigs

1. Place the beans in a bowl and cover with water overnight. Drain the beans and reserve.

2. In a Dutch oven heat the oil on medium heat and saute the onions for about 5 minutes or until softened. Add the garlic, oregano, cumin, coriander, paprika, cayenne and chile powder and stir to combine. Cook about 3 minutes, stirring to evenly cook the mixture. This will release all of the herbs and chile powders flavor.

3. Add the tomatoes, chile, broth or water and reserved beans and bring to a boil. Reduce temperature to low and cook about 1-1 1/2 hours more or until the beans are cooked and soft. Partially cover the beans for the first hour and then remove the cover. If the mixture is too thick add a bit more water. When the beans are tender add the vinegar and cook another minute. Add the cilantro and mix to combine. Add salt to taste.

4. To serve: Place some chili in a deep chili bowl, and garnish with a dollop of sour cream, shredded cheese, salsa, crumbled chips and a sprig of cilantro. Serve immediately.

Before I forget I will be the Author of the Day for Cookstr. com on Monday November 9. Take a look at their site:

Check out these scrumptious moist muffins I make and keep on hand for holiday breakfasts.

What’s a muffin? I have heard people call them cup cakes since they resemble one another, but they are entirely different. A muffin is usually based on a quick bread recipe that is often baked in a loaf pan. Quick breads by definition use baking powder, soda or cream of tartar to leaven the breads rather than yeast. They also are made quickly and with little stirring so that the ingredients have the ability to rise. They may have a streusel or glaze topping but you won’t see a muffin topped with a butter cream frosting.

Muffins are a breakfast time treat but frankly I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food. These spiced pumpkin muffins are rich, golden nuggets of pumpkin goodness. Flavorings like nutmeg, cinnamon, ginger and allspice are especially welcome this time of year. When my daughter was young I would have a platter of these waiting after school for her and her friends. As the holidays arrive, I’ll serve these with a mug of hot spiced apple cider when friends drop by for a visit.

I love these spiced muffins. To enhance them further I add orange juice and zest and plump golden raisins. I use a good quality unsalted butter that gives them a wonderful buttery mouthfeel. If you want to make sure that you have muffins that rise and have a pleasing consistency, here are a few tips:

• Measure out the dry ingredients in a bowl or on a large sheet of wax paper.
• Cream the butter and sugar and then add the remaining wet ingredients until nicely blended.
• Whatever you do, DO NOT overmix or you will have dense, short, heavy muffins.
• Make sure to spray the muffin tins carefully and evenly with baking spray.
• Freeze any remaining muffins in plastic lock-top bags. Defrost and warm slightly before serving.
• Serve these warm with warm honey butter or honey and mascarpone blended together.

Spiced Pumpkin Muffins

Makes 12 large muffins

2 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/4 cup unsalted butter, (1/2 stick) softened

1/2 cup +2 tablespoons firmly packed dark brown sugar

1/2 cup sugar

2 large eggs

1 teaspoon finely chopped orange zest

1/2 cup orange juice

1 cup canned pumpkin puree

1/2 cup golden raisins

1. Preheat the oven to 350^oF. Prepare a 12 muffin tin by greasing each muffin tin cup well with baking spray.

2. Combine all the dry ingredients in a medium bowl or on a sheet of wax papper and reserve.

3. In a large mixing bowl cream the butter and both of the sugars with an electric mixer on medium speed until well blended. Add the eggs, orange zest, orange juice and pumpkin and blend on low speed until just blended.

4. Add the dry ingredients to the mixture on low speed, mixing until just blended. DO NOT OVER MIX. Add the raisins and mix just enough to combine.

5. Divide the mixture evenly into the muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at for least 15 minutes and then turn the muffins out onto a cooling rack. Serve warm or at room temperature.