I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

I found two real winners in March. I've already made the salmon/bread salad twice! This recipe is by Robin Davis, the food editor of The Columbus Dispatch, to feature one pot meals that aren't casseroles. She suggested adding some baby spinach leaves, and that was GREAT (pretty, too). She adapted it from one in Food & Wine magazine, so I looked that up the second time I made it. That one called for putting the dressing and parsley in during the cooking, not after, and added capers. I put capers in the second time. It's good, but not necessary. WARM PAN-ROASTED SALMON BREAD SALAD Makes 4 servings Salad: 4 cups large bread cubes (preferably from artisan or peasant bread loaf) 2 garlic cloves, smashed 3 tablespoons extra virgin olive oil 2 pints grape or cherry tomatoes, halved Some baby spinach leaves and/or drained capers, optional Salt and pepper 1 pound skinless salmon fillet, cut into 2-inch chunks Juice of 1 lemon 1/4 cup chopped parsley Vinaigrette: 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon dried thyme 1/4 cup extra-virgin olive oil Salt and pepper To make salad: Preheat oven to 450 degrees. Toss bread and garlic with 2 tablespoons oil. Roast 5 minutes until bread is lightly toasted. In a large bowl, toss the tomatoes with 1 teaspoon oil. Season with salt and pepper. Add to bread. Roast 10 to 12 minutes, just until the tomatoes begin to break down. Toss the salmon with the remaining 2 teaspoons oil and lemon juice. Season with salt and pepper. Nestle the salmon into the bread-and-tomato mixture. Roast until the salmon is just cooked through, about 6 minutes, adding spinach and/or capers a couple of minutes before done. To make vinaigrette: Transfer garlic to a small bowl and mash. Whisk in vinegar, mustard and thyme in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Drizzle vinaigrette over salad. Add parsley. Toss to combine (or put in with tomatoes). Serve immediately. PER SERVING: 612 calories; 28 g protein; 30 g carbohydrates; 3 g fiber; 42 g fat (7 g saturated); 63 mg cholesterol; 340 mg sodium Here's the other one. FABULOUS! It's from Mark Bittman in the NYT in late February. Uh oh, maybe it was still February when I made it ... We don't eat pork, so I used a TJ vegetarian chorizo. Next time I will use a kosher merguez or other spicy real sausage. But even with the fake stuff, this was dynamite. Fried Chickpeas With Chorizo and Spinach 1/4 cup olive oil, plus more for drizzling 2 cups cooked or canned chickpeas, as dry as possible Salt and black pepper 4 ounces chorizo, diced 1/2 pound spinach, roughly chopped 1/4 cup sherry 1 to 2 cups bread crumbs. 1. Heat the broiler. 2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When its hot, add chickpeas and sprinkle with salt and pepper. 3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside. 4. Add the remainder of the 1/4 cup of oil to the pan; when its hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature. Yield: 4 servings. Mmm, I can't wait to make these again.

Honey-Glazed Pork Roast (Better Homes & Gardens) 2 - 3 teaspoons smoked paprika or paprika 2 teaspoons coarse kosher salt 3 - 5 pound bone-in pork roast, ribs removed and tied Fresh oregano sprigs 3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered 1 small green pepper, stemmed, seeded, and quartered 1 tablespoon olive oil Salt and pepper 1/3 cup honey 1/4 cup lime juice Fresh oregano and/or thyme sprigs 1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt. 2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours). 3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes. 4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.

That sounds good Luckygardner! (except for the cilantro, lol) Apple and Sour Cream Coffee Cake (Everyday Food) You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream. Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days. For the crumb topping: 1/4 cup cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup toasted pecans, chopped 1/4 cup old-fashioned rolled oats 1/2 tsp cinnamon 1/4 tsp coarse salt For the batter: 1/2 cup unsalted butter, room temperature, 2 cups all-purpose flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp coarse salt 1 cup sugar 1/2 cup packed light-brown sugar 4 large eggs 1 cup sour cream 2 Granny Smith or other baking apples (about 1 lb) peeled, cored and diced into medium pieces 1 cup toasted pecans, chopped Preheat oven to 350* In a medium bowl combine the topping ingredients. With a pastry cutter or your hands blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Butter and flour an angel-food cake pan or 14-cup Bundt pan. In a large bowl, whisk together flour, baking soda, cinnamon and salt. In another large bowl, with electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. On low speed, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to baking pan. Top with crumb topping and using a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes clean, 60-70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto a rack and let cool.