Why did the chicken cross the road and then race to the table? Because a good home cook had some speedy chicken recipes, of course.

You probably know some yourself, but this week our chefs have their own to share.

That begins with Melissa Gray of EatingWell Magazine, who makes the most of beautiful bell peppers — now in season — and rotisserie chicken from the store to make Buffalo Chicken Stuffed Peppers. Read More »