A chef creates Mediterranean, Mexican and Indian dishes out of unadorned basics.


For this "Art of Cooking" issue, F&W decided to stretch the metaphor as far as it would go (and maybe a little bit further) by asking Philadelphia chef Marcie Turney to create recipes based on the culinary equivalents of a blank canvas: chicken breasts, plain pasta and bread. Considering that she and business partner Valerie Safran have three restaurants, each inspired by a different place (Mexico, the Mediterranean and India), we felt like we'd commissioned pieces from Frida Kahlo, Pablo Picasso and Anish Kapoor all at once. "I cook from my memories," says Turney, who drew inspiration from trips to Mexico and Italy to come up with a trio of recipes for each main ingredient. Each dish is quick, delicious and (don't groan) a masterpiece of simplicity.

Marcie Turney's New Recipe Ideas for Chicken

Chicken Breasts with Artichoke-Olive Sauce
Credit: © John Kernick
2009 Grgich Hills Estate Fumé Blanc
Indian Barbecue Chicken. Photo © John Kernick
Credit: © John Kernick

Marcie Turney's New Recipe Ideas for Bread

Flatbreads with Cucumber Raita
Bruschetta with Mozzarella and Smashed Fresh Favas
Credit: © John Kernick
Pumpernickel with Avocado, Charred Corn and Tomato

Marcie Turney's New Recipe Ideas for Pasta

Day 19: Spaghetti with Sun-Dried-Tomato-Almond Pesto
Salted, roasted almonds and toasty breadcrumbs add a salty richness to this pasta, no cheese necessary.
Orecchiette with Greens, Mozzarella and Chickpeas
Credit: © John Kernick
Spicy Tonnarelli with Clams. Photo © John Kernick
Credit: © John Kernick

Video: Chicken Tips and Dishes

More Chicken, Bread and Pasta Recipes:

Rotisserie Chicken with Dried Fruit and Pine Nuts
Credit: © Quentin Bacon
Spaghetti with Lemon, Chile and Creamy Spinach