A flavorful dish cooked “en papillote” (in parchment paper), which seals in moisture and infuses the chicken with Mediterranean flavors. The seasonings can be varied to your taste. Ingredients 4 chicken breasts (1.5 lb.), boneless and skinless 1 tsp salt 10 pitted green or Kalamata olives, finely chopped 1 lemon, very thinly sliced 2 tbsp finely chopped oregano, thyme, parsley, or a combination 4 garlic cloves, minced 1 tsp red pepper flakes (optional) 3 tbsp olive oil Directions Position a rack in the center of the oven. Preheat the oven to 450°F. ...

These Japanese-style cutlets have an appealing golden-brown panko crust. This recipe can also be made with pork instead of chicken. source: Joy of Cooking (2019), p. 414 “Pan-Fried Chicken Cutlets III” Ingredients 4 (2 lb.) chicken breasts, boneless and skinless 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 cup flour 2 eggs 1 tablespoon water 1 cup panko bread crumbs 1/3 cup vegetable oil Directions Trim any fat around the edges of the chicken breasts. ...

An Italian classic featuring breaded chicken cutlets coated with seasoned breadcrumbs and Parmesan. source: Joy of Cooking (2019), p. 414 “Pan-Fried Chicken Cutlets II” Ingredients 4 (2 lb.) chicken breasts, boneless and skinless 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 cup flour 1 1/2 cups dry bread crumbs 1/4 to 1/2 cup (1-2 oz.) grated Parmesan (optional) 1 1/2 teaspoons dried rosemary, thyme, or oregano, crumbled (optional) 2 large eggs 1 tablespoon water 1/3 cup vegetable oil Directions Trim any fat around the edges of the chicken breasts. ...

The even, solid texture of chicken breasts is ideal here (thighs tend to split when pounded). source: Joy of Cooking (2019), p. 414 “Pan-Fried Chicken Cutlets I” Ingredients 4 (2 lb.) chicken breasts, boneless and skinless 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 cup flour 3 tablespoons vegetable oil Directions Trim any fat around the edges of the chicken breasts. Butterfly each breast: ...

This recipe is easily doubled. A simple yet flavorful side dish that can be customized with mushrooms and other additions. Ingredients 1 to 3 tablespoons butter or olive oil (use the greater amount if adding mushrooms) 6 ounces mushrooms, coarsely chopped (optional) 1/2 medium onion, chopped 1 garlic clove, minced (optional) 1 cup long-grain white rice 1 1/2 cups chicken broth or water 1/4 teaspoon salt Directions Preheat the oven to 350°F. ...

This classic Spanish tapa is one of the tastiest mushroom preparations we know. Relish the pan juices by soaking them up with crusty bread. Ingredients 1 pound (16 oz.) mushrooms 1/4 cup olive oil 3 to 6 garlic cloves, to taste, coarsely chopped or sliced Pinch of red pepper flakes 1/4 cup dry sherry or dry white wine 1/4 cup flat-leaf parsley, chopped 1/2 teaspoon salt 1/2 teaspoon black pepper Sherry vinegar or white wine vinegar (optional) Lemon wedges (optional) Sweet paprika, preferably smoked (optional) Fresh crusty bread, warmed or toasted Directions Leave smaller mushrooms whole or slice larger ones to bite-sized pieces. Heat olive oil in a large skillet over medium-high heat until shimmering. Add garlic and red pepper flakes; cook until golden, about 30 seconds. Add mushrooms and toss quickly to prevent garlic from burning. Cook, stirring occasionally, until mushrooms exude juice, about 5 minutes. Add wine/sherry and simmer until reduced by half. Remove from heat and stir in parsley, salt, and pepper. Transfer to shallow bowls, distributing pan juices equally. Optional garnishes A few drops of vinegar (sherry or white wine) Sprinkle with sweet paprika, preferably smoked Serve with Lemon wedges Fresh crusty bread, warmed or toasted

Fresh Chinese egg noodles are best in this dish, but any spaghetti-like noodle will work in a pinch. Almost any combination of meat and vegetables can be added. If desired, use leftover meat. Simply slice it and add at the very end, cooking just long enough to reheat it. Ingredients Choose one protein (1/2 lb.): **chicken thigh or breast, boneless, skinless pork loin, or fresh pork belly, thinly sliced peeled shrimp or scallops, coarsely chopped extra-firm tofu, cut into 1/2-inch cubes Sauce: 1/2 cup chicken or vegetable stock or broth 3 tablespoons oyster or hoisin sauce 2 tablespoons soy sauce 1 tablespoon sugar 2 teaspoons toasted sesame oil Noodles and vegetables: 10 oz dried lo mein or chow mein noodles or spaghetti 2 tablespoons vegetable oil 2 cups (4 oz.) packed shredded napa cabbage 1 medium carrot, julienned 3 green onions, cut into 2-inch pieces 4 oz mushrooms, sliced 1 garlic clove, minced 2/3 cup mung bean sprouts (optional) Directions Choose one of the listed proteins (chicken thigh). ...

Baking, or russet, potatoes make the best mashed potatoes, followed by gold potatoes. We have found that baking the potatoes, rather than boiling or microwaving them, yields the fluffiest texture. While baking takes longer than boiling or microwaving, as long as the oven temperature is at or below 400°F the potatoes can be baked alongside a roast, casserole, or other dish. (The timing will vary, so check for tenderness with a fork.) ...

A rich and flavorful mushroom ragout that makes the perfect accompaniment to pasta, rice, or polenta. For more intense flavor, soak 1/2 ounce dried mushrooms, such as porcini, then chop and add with the fresh mushrooms; use the strained soaking water for part of the liquid. Ingredients 2 tablespoons olive oil or butter 1 onion, finely chopped 1 pound (16 oz.) mushrooms, thickly sliced 2 garlic cloves, finely chopped 1 tablespoon tomato paste 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste Salt and black pepper to taste 1 1/2 cups chicken or vegetable stock 2 tablespoons cold butter, cut into pieces 1 1/2 teaspoons balsamic vinegar Grated Parmesan (optional) Chopped parsley (optional) Directions Heat olive oil or butter in a large saucepan over medium-high heat. ...

A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water. Ingredients 3 tablespoons olive oil 1 medium onion, thinly sliced 1/2 teaspoon salt 3 garlic cloves, thinly sliced 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano 2 tablespoons tomato paste 1/2 cup dry white wine, water, or chicken or vegetable stock 3 cups water or chicken or vegetable stock 3 Roma or plum tomatoes, chopped, or one 14.5-ounce can diced tomatoes 4 anchovy fillets, minced (optional) 12 ounces dried spaghetti, linguine, fettuccine, or bucatini 10 fresh basil leaves, or to taste Up to 3/4 cup grated Parmesan (3 ounces) Salt and black pepper to taste Directions Warm olive oil in a large, deep skillet over medium heat until hot. ...