Even more than sauce poulette, we love Victor Coutard's description of sauce poulette—a creamy, buttery blanket of chicken sauce that exemplifies French home cooking. This is a Monday night meal using broth left over from Sunday pot au feu. The long-simmered broth is mixed with a mushroom roux, then poured over a bed of chicken and rice. He says it's a great one for the kids who are tired after a long school day. Unrelatedly, he shared a great story about this recipe—in 1766, a restaurateur was

No more excuses for frozen pizza, people! You can throw together a pizza in a skillet, which is not only more convenient for those of us who don’t have a pizza stone on hand—you get an extra-crispy, flavorful crust from the olive oil, and oven time is less than 15 minutes. (By contrast, a pizza stone takes an hour to heat.) Our education director Rosie Gill make this office favorite for our show “Milk Street’s Cooking School” on Roku. Get the recipe for Skillet Pizza With Fennel Salami and Red O