Mexican Chicken

• 3 chicken breasts, flattened using a rolling pin
• 2 tbsp (30 ml) vegetable oil, plus more for pan
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Juice of 1 lime
• 1 tbsp (20 g) honey
• 2 tbsp (15 g) fajita spice
• 1 large clove garlic, peeled and minced
• 3 tbsp (8 g) finely chopped fresh cilantro
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Sour Cream Dressing

• ¼ cup (60 g) sour cream
• 2 tbsp (28 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of ground white pepper
• 3 tbsp (45 ml) water
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Corn Salad

• 1 cup (175 g) cooked corn (grilled is great!)
• 10 mixed red and yellow grape tomatoes, sliced in half
• 1 avocado, peeled, pitted and sliced
• 1 head romaine lettuce, roughly chopped
• 3 tbsp (8 g) chopped fresh cilantro
• ½ red onion, sliced
• 2 hard-boiled large eggs, quartered
• 1½ oz (43 g) blue corn nacho chips

Mexican Grilled Chicken and Corn Salad

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For the Balsamic Dressing:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 2 tablespoons creme fraiche or plain full-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon maple syrup or honey Kosher salt

For the Milanese:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 6 boneless, skinless chicken breasts
• ⅓ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• Kosher salt
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup sesame seeds
• Neutral oil, for frying

To Assemble and Serve:

• 12 to 16 ounces arugula
• Kosher salt and freshly ground
• black pepper
• Wedge of Parmesan cheese
• Lemon wedges

Crispiest Chicken Milanese with Spicy Balsamic Arugula

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FOR THE CHICKEN SAUCE

• 6 tablespoons unsalted butter
• 1 cup chopped onion
• 1 pound carrots, peeled and cut into quarters
• 1 cup diced celery
• ½ teaspoon tomato paste
• 3 tablespoons all-purpose flour
• 1½ tablespoons minced garlic
• 1 quart Chicken Stock (below)
• 2 bay leaves
• 4 cups shredded cooked chicken
• 1 tablespoon fresh thyme or 1 teaspoon dried, plus more fresh thyme leaves, for serving
• 2 teaspoons black pepper
• kosher salt

FOR THE DUMPLINGS

• 2 cups all-purpose flour
• 1½ tablespoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 cup buttermilk
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• CHICKEN STOCK:
• 2 pounds chicken bones, raw or roasted (roasted bones will result in a darker stock)
• 2 medium onions, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 medium head garlic, cut in half crosswise
• 1 tablespoon whole black peppercorns

My Mom's Chicken and Dumplings

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• 1½ teaspoons ground coriander
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ¾ teaspoon each kosher salt and coarsely ground black pepper
• 1-pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces
• 1 tablespoon lemon juice, plus lemon wedges for serving
• 1 tablespoon honey
• 1 large garlic clove, finely grated
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh oregano

Spanish Pork Tenderloin Bites

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• 1 whole chicken (4 pounds), cut into 8 pieces (see Simple Swap)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved through the stem and sliced ¼-inch thick
• 12 ounces seedless green grapes, in small clusters on the stem (about 2½ cups)
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, plus more for serving
• ½ cup Champagne or Prosecco
• 1 teaspoon Dijon mustard
• 2 tablespoons heavy cream

Champagne Chicken

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For the chicken:

• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin
• olive oil, plus more for the grill
• 1½ cups plain whole-milk yogurt
• ¼ cup minced yellow onion
• 2 garlic cloves, grated on a Microplane or minced
• 3 pounds boneless, skinless chicken breasts and/or thighs
• Half a lemon, for serving
• Fresh parsley or mint leaves, for serving

For the tahini-yogurt sauce:

• 1 cup plain whole-milk yogurt
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• Half a medium garlic clove, grated or finely minced
• ¼ teaspoon kosher salt

Grilled Chicken with Shawarma Spices

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• 2 pounds vacuum-packed, frozen, or shelf-stable gnocchi
• ½ cup seasoned panko bread breadcrumbs
• ½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus ¼ cup tomato oil
• 8 ounces (8 cups) baby spinach
• 8 ounces (1 cup) whole-milk ricotta, room temperature

Gnocchi with Ricotta

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• 1 pound domestic shrimp
• 2 tablespoons olive oil
• 2 bunches scallions, sliced, whites and greens separated
• 6 garlic cloves,
• thinly sliced
• 2 bay leaves
• 1½ cups fresh corn kernels (from about 2 ears)
• 1 to 2 habanero peppers, seeded and minced
• 1 tomato, diced (about ¾ cup)
• 2 tablespoons fresh thyme leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• ½ cup dry white wine, such as sauvignon blanc or Chablis
• Juice of 1 lemon
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

Shrimp Fricassee

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• 1 cup coarsely shredded cucumber
• ½ teaspoon salt
• 1 cup Greek yogurt (not low fat)
• 2 tablespoons olive oil
• ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
• 1 garlic clove, grated
• salt, pepper, and hot pepper flakes to taste
• 1 pound cooked shrimp (your favorite recipe)
• pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

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• 4 tablespoons butter
• 1 bunch green onions, finely sliced
• 1 stalk celery, finely sliced
• 1 medium onion, chopped
• ½ cup finely chopped bell pepper
• 1-2 medium-hot chiles, such as Fresno, thinly sliced (optional)
• 4 cloves garlic, finely minced
• 1 16-ounce can whole stewed tomatoes
• 1 8-ounce can tomato sauce
• ⅓ cup dry red wine
• ½ teaspoon crab boil
• salt and pepper to taste
• ½ teaspoon cayenne pepper (optional)
• ½ dried thyme
• 4 teaspoons freshly squeezed lemon juice
• 2 cups seafood stock or water
• 1 pound Gulf finfish cut into bite-sized pieces
• 1 pound medium Louisiana shrimp
• sliced green onions and parsley for garnish

Seafood Creole

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