Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce. While staying fairly true to tradition, this version leans into the quality that, in our humble opinion, unites all the best chicken piccata recipes: an ample amount … Read more
Sicilian pizza is an Italian-style pie identified by its thick, chewy, bready crust—similar in texture to a slab of focaccia, but under a layer of toppings like tomato sauce and other ingredients. In Sicily cheese is not required, but in this more American take on the classic, mozzarella and pepperoni pair up for a nostalgic … Read more
Let’s talk about that unassuming container of hummus in your fridge. Yes, that one. Because guess what? It’s not just a dip but your gateway to a next-level velvety dressing. Chickpeas aside, when you think of the typical ingredients that go into hummus—tahini, garlic, lemon juice, and olive oil—you essentially have the makings of a … Read more
Step 1 Place a rack in middle of oven and preheat to 350°. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy ovenproof pot over medium. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until softened and fragrant, 2–3 minutes. Add one 14-oz. jar pitted green olives, drained, … Read more
Though I’ve lived almost my entire life in the South, I was an adult the first time I encountered fire crackers, a so-called Southern staple, at a neighbor’s Christmas party. A year or so later I read Sheri Castle’s paean to the Alabama favorite in Southern Living. Reading it made me nostalgic for something I … Read more
In 1985 the first blooming onion hit the fryolator at Russell’s Marina Grill in New Orleans, a creation of chef Jeff Glowski. Glowski’s friend and colleague, Tim Gannon, brought the fried onion to a neighboring restaurant in NOLA. And then, in 1988, take a wild guess what popular restaurant chain Tim Gannon cofounded. The blooming … Read more
A good roast leg of lamb recipe should be simple and impressive—something you can serve to guests on Easter or Passover that’s equally easy for a special Sunday dinner. This version, flavored modestly with garlic, rosemary, salt, and pepper and finished with an easy red wine pan sauce, is just that. (It also has hundreds of reviews … Read more
Classic chicken parm is hardly weeknight-friendly. Between breading the chicken, making a slow-simmered sauce, and assembling it all, it requires many steps yet still doesn’t feel like a complete meal on its own. A near-obligatory side of pasta requires a separate pot of water. This version ditches the breading in favor of a generous dusting … Read more