Shortbread

16 tablespoons (2 sticks/226 grams) unsalted butter, softened
1/2 cup (113 grams) granulated sugar
1 2/3 cups (226 grams) all-purpose flour
1/2 cup (113 grams) semolina
2 tablespoons demerara sugar

Preheat the oven to 325 degrees with a rack in the middle position. Have ready a 9-by-13 baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed just until combined. (You’re only looking to incorporate them, not add a lot of air to the mixture.) Alternately, you can use a handheld mixer or even a wooden spoon in a large bowl. Stir in the flour and semolina on low speed until combined. The dough won’t come together into a cohesive mass, so don’t be surprised if it’s crumbly. Clumps, however, should form when pressed together between your fingers. You can briefly knead the dough by hand, if needed.

Press the mixture into the pan, level and smooth the top using the bottom of a dry measuring cup or the back of a spoon. Sprinkle with the demerara sugar, and bake for about 30 to 35 minutes until pale golden brown.

Remove from the oven and let the pan cool on a wire rack for 5 minutes. With the tip of a sharp knife, score the slab to form 24 triangles (we accomplished this with three rows of four squares that we then cut in half). Let the shortbread cool completely in the pan before lifting the pieces out.

Note: Mary Berry mixes the all-purpose flour with semolina, a coarse flour you often find in pizza or pasta, for extra crunch. For an even more melt-away mouthfeel, swap in equal amounts of cornstarch or rice flour for the semolina. Prefer only flour? That’s fine, too. Whatever you use, be sure not to overwork the mixture, as it will create too much gluten and toughen the dough.

Make Ahead: The shortbread will keep in an airtight container at room temperature for up to 2 weeks.

New Orleans Yakamein

1 (2 1/2-to 3-pound) boneless chuck or eye of round roast
8 to 9 cups water
2 teaspoons Creole seasoning, such as Tony Chachere’s
1/2 to 2/3 cup soy sauce, plus more to taste
1 tablespoon ketchup, plus more for topping if you like
1 tablespoon Worcestershire sauce
1 1/2 tablespoons hot sauce, plus more to taste
1 (1-pound) package of spaghetti, cooked according to package directions
1 bunch scallions, trimmed and sliced
5 hard-boiled eggs, cut in half

Place the beef roast in a large stockpot. Cover with water, and then add the Creole seasoning. Place over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender. Remove the beef to a large bowl and allow the beef and stock to cool for 20 to 30 minutes.

Shred or chop cooled beef, removing and discarding any large chunks of fat. Skim the fat from the top of the stock. Add the soy sauce, ketchup, Worcestershire sauce, and hot sauce to the stock, tasting as you go and adjusting the seasonings if needed. When you’re ready to serve, reheat the skimmed stock over medium heat until simmering.

To serve, divide the spaghetti and meat among 10 bowls. Top each with scallions and half an egg and ladle some stock over the top. Serve with hot sauce or ketchup.

Mapo Tofu

1/2 cup oil (divided)
1-2 fresh Thai bird chili peppers (thinly sliced)
6-8 dried red chilies (roughly chopped)
1 1/2 tablespoons Sichuan peppercorns (coarsely ground, plus 1/4 teaspoon for garnish at the end)
3 tablespoons ginger (finely minced)
3 tablespoons garlic (finely minced)
8 ounces ground pork (225g)
1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
2/3 cup low sodium chicken broth (or water)
1 pound silken tofu (450g, cut into 1 inch cubes)
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion (finely chopped)

First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add 1/4 cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.

Heat the remaining 1/4 cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.

Add the spicy bean sauce to the mixture and stir it in well. Add 2/3 cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that’s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.

Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)

Then add your chili oil from before—peppers and all! Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.

Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

Stir-Fry Sauce for Any Meat and Vegetable

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Makes enough sauce for about 3 dishes. Nutrition info is for one out of twelve servings of sauce, assuming that there are 4 servings per dish

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

2. PREPARE AROMATICS:

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

3. SLICE VEGETABLES:

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

3. SLICE VEGETABLES:

I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Searing Meat in Wok, thewoksoflife.com

6. ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Hot Oil Noodles (You Po Mian)

4 oz. dried wheat noodles
a handful of leafy greens (choy sum, spinach, or baby bok choy)
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon Chinese black vinegar
Crushed red pepper flakes (to taste)
Salt (to taste)
Chopped scallion
Chopped cilantro
2 cloves garlic (minced)
2 1/2 tablespoons oil

Boil the noodles according to package directions until al dente. In the same pot, blanch the leafy greens until cooked through. Drain.

Add the cooked noodles and greens to a heatproof bowl, along with the light soy sauce, dark soy sauce, vinegar, crushed red pepper flakes, salt, scallion, cilantro, and minced garlic.

In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles, and mix everything together. Serve!

Pasta with Cauliflower and Cream

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
3/4 cup fresh coarse or panko bread crumbs
1/2 cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped chives
Red-pepper flakes (optional)

Variations: cooked bacon, leafy greens

Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add ¼ cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining ¼ cup pecorino and ¾ cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Southern Macaroni and Cheese

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and ½ cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Notes: Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Turkey Pot Pie

INGREDIENTS
FOR THE CRUST
1 1/2 c. (3 sticks) butter, cut into small pieces
3 3/4 c. cups all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. granulated sugar
1 1/2 tbsp. apple cider vinegar, chilled
6 tbsp. ice water, plus more if needed
FOR THE FILLING
3 tbsp. butter, plus more for greasing baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
3/4 c. white wine
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. frozen peas
3 tbsp. freshly chopped parsley
3 sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt

Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.

Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.

Make filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes.

Add garlic, then stir in flour and cook until golden and beginning to bubble.

Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes.

Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes.

Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.

To assemble: On a lightly floured surface, roll out one disk of dough into a large round about 1/4” thick. Place into a greased, shallow 9″ pie dish or deep skillet, trim edges to leave a 1″ overhang and then add cooled filling.

Roll out second disk of dough into a large round about 1/4” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.

Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.

Let pie cool for 15 minutes before serving.

Libby’s Famous Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pot Pie Soup

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups chicken stock/broth
1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves
2 medium russet baking potatoes diced (about 2 cups)
2 medium carrots sliced or diced (about 1 1/2 cups)
1 1/4 cup frozen peas
2 cups cooked chicken or turkey diced (about 1 large boneless breast)

In a large pot over medium heat, melt butter. Add flour and stir continuously, cooking for about 1 minute. Start adding the milk a bit at a time, stirring well until smooth before adding more. Once all the milk is added, pour in the chicken stock. Add the diced potatoes, carrots and thyme. Bring soup to a boil, then reduce heat and simmer until potatoes and carrots are tender, about 15-20 minutes, depending on the size of your dice.

Add frozen peas and cooked chicken or turkey. Cook over low heat an additional 10 minutes or so, to cook peas and warm chicken. Taste soup. Add salt and pepper to taste. You may also wish to add a bit more thyme, to taste.

Serve hot, topped with crumbled soda crackers or pie-pastry croutons (pie pastry, cut into small squares or other shapes, then baked off and scattered on top of soup).

One-Pot Chicken and Rice

1/4 cup ghee (or use unsalted butter)
1 large yellow onion, peeled, halved and thinly sliced
6 green cardamom pods, crushed
3 whole star anise
1 1/4 teaspoons kosher salt, divided
6 garlic cloves, finely chopped
1 1/2 teaspoons turmeric powder
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 1/4 cups low-sodium chicken stock
1 1/2 cups basmati rice
1/4 cup chopped dried apricots
1/4 cup sliced raw almonds, toasted
1/4 cup chopped cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

Chicken Parmesan

Ingredients
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon granulated sugar
1 large egg
1/2 cup dry bread crumbs
2 large boneless, skinless, chicken breasts (about 8 ounces each), tenderloins removed
3/4 cup mozzarella cheese, grated
1/4 cup Parmesan cheese
8 ounces spaghetti or linguine
Salt and black pepper

First, bring a large pot of water to a boil. Then start with the sauce. Pour 1/4 cup of the olive oil into a pot set over medium-high heat. Add the garlic and cook until fragrant, about 15 seconds. Dump in the tomatoes, along with the dried basil, dried oregano, sugar, and a pinch of salt and pepper. Reduce heat to a simmer and cook for 10 to 12 minutes, or until it has thickened up nicely.

While the sauce is cooking, slice each chicken breast in half horizontally, so you end up with four roughly 4-ounce portions of chicken. Each one should be about 1/4-inch thick.

Crack the egg into a small pie pan or baking dish, add 1/4 teaspoon of salt, and beat until combined. In another small pie pan or baking dish, combine the bread crumbs, 1/4 teaspoon salt, and a few cracks of pepper.

Dip one of the chicken cutlet into the beaten, and then into the bread crumbs. Toss to coat. Place it on a wire rack set over a large pan, and repeat process with other cutlets.

Preheat the broiler. Pour the rest of the olive oil into a large skillet set over medium-high heat. When the oil just starts to shimmer, add the cutlets. They should all fit in a single layer. Cook for 5 to 6 minutes, flipping halfway through. Wash the rack while you cook the cutlets, and dry. Set the cooked cutlets on the cleaned wire rack.

Add the pasta along with 2 teaspoons of salt to the boiling water. Cook according to the directions on the box. Drain when done and set aside.

Top each cutlet with a quarter of the mozzarella and parmesan. Place wire rack set over the pan under the broiler, about 4 to 5 inches from the top, and broil for about 2 to 3 minutes, or until the cheese is nicely browned and bubbly.

Divide the spaghetti into four portions and plate. Top each with a cutlet and a generous helping of the sauce. Serve.

Chicken Parmesan

3 boneless skinless chicken breast halves
1 3/4 cups buttermilk, divided
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
5 ounces grated Parmesan cheese, plus more for serving
1 1/2 cups all-purpose flour
2 large eggs
1/2 cup vegetable or canola oil
1 quart Italian-American red sauce
10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
2 tablespoons minced fresh parsley, basil, or a mix

With a sharp chef’s knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.

Add 1 1/2 cups buttermilk and minced garlic to bowl. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, and seal. Refrigerate for at least 4 hours and up to overnight (see note).

Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave out on counter for at least 4 hours and up to overnight until mostly dried.

The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) and combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Transfer mixture to a large shallow bowl or pie plate.

Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the flour in a third pie plate. Drizzle remaining 2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate with your fingertips. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.

Working one piece of chicken at a time, remove from the bag and add to flour. Turn to coat, shake off excess, and add to egg mixture. Turn to coat, letting excess drip off, and add to breadcrumb mixture. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts.

Preheat oven to 425°F. Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering. Remove from heat and set aside.

Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400°F on an instant read or deep-frying thermometer. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil. Add as many cutlets as will fit in one layer (2 to 3).

Cook, swirling pan gently and using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown and crisp on bottom side, about 2 minutes. Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side. Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.

Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down the center. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a large bowl and toss to coat. Lay cheese mixture over chicken in a straight line down the center.

Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.

Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs; see NOTE)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.

Serve warm, or at room temperature.

Classic Chicken Noodle Casserole

edients
1 (12 oz) package egg noodles, cooked and drained
20 ounces shredded rotisserie chicken
2 (10 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

Classic Rice Pudding

1/2 cup (100 grams) long-grain rice, preferably jasmine
1 teaspoon fine sea salt
1 quart (946 ml.) whole milk
1/4 to 1/3 cup (50-67 grams) sugar (to taste)
1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract

Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.

Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later).

Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over.

Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.

Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now.

Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.

New Mexico Hot Dish

1 pound ground beef
Flour
Salt
Chopped onion
Chopped garlic
Chopped jalapeno
Chili powder
Ground cumin
Oregano
Chopped tomatoes
Corn tortillas
Grated American and cheddar cheese
Raw onions, sour cream, and salsa for serving

First, sauté a pound or so of ground beef in a splash of oil, with a little flour and a pinch of salt, then set it aside.

Use the same pan to cook chopped onion, garlic and jalapeño.

Return the meat to the pan, and hit it with chile powder, ground cumin and oregano, to taste. Add chopped tomatoes and a little water to loosen everything up. Let it reduce a little.

Meanwhile, heat the oven to 425, and grab a casserole dish. You’ll need corn tortillas as well, and grated cheese mixture of Cheddar and American.

Put a little chili in the bottom of the casserole, warm tortillas in a dry skillet and lay them across the chili as if building the first layer of a lasagna.

Do that again and again, and finish with the remaining chili and cheese.

Bake in the oven until everything’s bubbling.

Serve with chopped raw onions, sour cream and salsa on the side.

Tomato Rice with Cheddar

2 tablespoons olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chile or Serrano chile, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces
1 teaspoon kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp white Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

Chicken and Biscuits

6 tablespoons unsalted butter
2 shallots, thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.