The Best Chicken Parmesan [Photographs: J. Kenji Lopez-Alt] Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk—improves its flavor and texture. Herring Linguine Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Caravan's baked eggs and chorizo with tomato ragout recipe I first had baked eggs when I worked in a restaurant 12 years ago. The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped
Spicy yogurt tortillas 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares. Crispy squid with harissa mayonnaise Vegetable oil for frying 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed For the pickled beans 350ml white wine vinegar2 tbsp sea salt120-150g caster sugar to taste150g runner beans, strings removed, cut into 6cm batons120g green beans, topped150g cucumber, seeds removed, cut into 6cm batonsHandful fresh dill, roughly chopped For the harissa mayonnaise 1 garlic clove, crushed100g good quality mayonnaise1 free-range egg yolk1 tsp harissa paste (we use Belazu, widely available)
The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South A soak in buttermilk brine, a unique breading process, and sauce that cooks all day makes this the tastiest chicken parm we know. [Photographs: J. Kenji Lopez-Alt] Spiced squash soup with sage and chilli butter recipe INGREDIENTS 2 tbsp olive oil 2 red onions, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 1 cinnamon stick ½ grated nutmeg ½ tsp freshly ground black pepper 1kg/2¼lb squash, peeled deseeded and cut into 3cm-chunks 1x400g/14oz tin plum tomatoes, drained and rinsed 1 litre/1¾fl oz of hot chicken or vegetable stock 100g/3½oz Greek yogurt METHOD Heat the oil in a deep heavy pan over a medium heat. Add the onions, celery, garlic, cinnamon and a pinch of salt and fry for 10 minutes until it begins to colour. Add the nutmeg and pepper and cook for a further 5 minutes.
Tomato, olive and mozzarella rice 2 tbsp extra-virgin olive oil, plus extra to drizzle2 large onions, roughly chopped3 large garlic cloves, finely chopped225g paella rice (such as calasparra or bomba)185ml dry white wine (optional)1 tbsp tomato paste400g chopped tomatoes400g vegetable stock, plus extra if needed2 heaped tsp fresh oregano or fresh thyme leaves1-2 tsp hot smoked paprika175g pitted kalamata olives125g mozzarella, torn into pieces3 handfuls rocketSqueeze lemon juice to serve 01.Heat the oven to 180ºC/160ºC fan/ gas 4. Heat the oil in a large heavy-based flameproof casserole over a low-medium heat and cook the onions, covered, for about 10 minutes until soft but not coloured, stirring occasionally.02.Add the garlic and the rice, stir to coat the grains, then add the wine, if using. Bubble for 3 minutes until reduced and there is no smell of alcohol. Recipe from The Part-Time Vegetarian by Nicola Graimes (RRP £20; Nourish Books) A herby Italian white such as gavi or pecorino.