Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, richness, and tartness all into one. WHY IT WORKS Fried chicken cutlets topped with a rich butter sauce. Japanese panko bread crumbs form a coating that becomes shatteringly crisp but still light and tender, not dense and tough. The pan sauce whips up quickly after frying, so the cutlets don't have to wait long. SPECIAL EQUIPMENT: Large skillet INGREDIENTS 1 cup all-purpose flour (5 ounces; 140g) 3 large eggs, beaten 2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large 2 ounces (60g) grated Parmigiano-Reggiano cheese 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 cup dry white wine (120ml) 1 1/2 tablespoons drained capers (15g) 5 tablespoons unsalted butter (70g) 2 tablespoons fresh juice from 1 lemon (30ml) 1 1/2 tablespoons minced flat-leaf parsley DIRECTIONS 1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly. 2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets. 3. Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer. 4. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary. 5. Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat. 6. Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.
This rich and silky pudding is best served warm, when you're snuggled down on the couch in your PJs, but it's not half bad all thick and wobbly from the fridge as a midnight snack. In either case, its creamy consistency depends in part on white chocolate; our favorite supermarket brand is Green & Blacks, which has a strong vanilla flavor that doesn't distract from the combination of toasted sugar and malted milk that gives this pudding its butterscotchy character. WHY IT WORKS The mellow sweetness and subtle caramelization of toasted sugar are a perfect match for butterscotch. Malted milk powder adds a rich and vaguely nutty flavor. White chocolate adds body without making the custard too thick. SPECIAL EQUIPMENT: medium bowl, fine-mesh sieve, 3-quart stainless steel saucier NOTES: This recipe works great with quick-toasted sugar, but if you have some lightly toasted sugar leftover from blind baking a pie, you can use that too. For a simple variation, this recipe can also be made with a semi-refined cane sugar or a 50/50 blend of white and light brown sugar, for a flavor that's a little more molassesy but lovely in its own way. INGREDIENTS 2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s (1/3 cup; 55g) 3 1/2 ounces quick-toasted sugar (1/2 cup; 100g) (see note above) 1 ounce malted milk powder, such as Carnation (1/4 cup; 25g) 1/2 ounce cornstarch (4 teaspoons; 15g) 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 5 large egg yolks (about 1/3 cup; 3 ounces; 85g yolk) 12 ounces milk, any percentage will do (1 1/2 cups; 340g) 1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml) DIRECTIONS 1. Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk. 2. Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through. Add vanilla extract and stir until no longer billowing with steam. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.
The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world. WHY IT WORKS A spicy, cheesy square pizza with crispy chalices of pepperoni. Read the Whole Story Using the food processor for dough very rapidly builds up an elastic gluten network for good texture. Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust. Layering the cheese under the sauce prevents the crust from getting soggy. Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges. SPECIAL EQUIPMENT: Food processor (recommended), rimmed baking sheet, pizza wheel NOTES: All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands. INGREDIENTS For the Dough (see note above): 17.5 ounces bread flour (500g; about 3 1/2 cups) 1/2 ounce salt (14g; about 1 tablespoon) 1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons) 0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan 11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons) For the Sauce: 2 tablespoons (30ml) extra-virgin olive oil 9 medium cloves garlic, roughly chopped 1 tablespoon (about 4g) dried oregano 2 teaspoons (about 3g) dried red pepper flakes, or more to taste 1 (28-ounce; 800g) can whole peeled tomatoes 1 teaspoon (about 4g) sugar Kosher salt To Assemble and Bake: 1 pound (450g) sliced deli-style mozzarella cheese 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above) 4 ounces (115g) ground Pecorino Romano cheese DIRECTIONS 1. To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below. 2. To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below. 3. To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below. 4. Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce. 5. For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly. 6. Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F. 7. To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp. 8. Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.
We've taken the classic flame-grilled flavor of the Whopper, complete with the exact ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King. WHY IT WORKS Cooking the thin patties through mostly from one side gives maximum crust development and browning while still leaving it nice and juicy. Placing the shredded lettuce and other toppings underneath the burger patty makes for a more structurally-sound sandwich by providing a stable base and a medium for juices to get absorbed. Slicing onions pole to pole gives them milder, sweeter flavor and prevents them from pulling out of the burger as you eat. SPECIAL EQUIPMENT: grill (see our charcoal or gas grill recommendations) INGREDIENTS 1 pound fresh ground beef chuck Kosher salt and freshly ground black pepper 4 slices yellow American cheese 4 sesame seed hamburger buns 4 tablespoons mayonnase 4 tablespoons ketchup 1 cup shredded iceberg lettuce 1 small onion, thinly sliced from pole to pole 16 crinkle-cut dill pickles, such as Vlasic 8 slices ripe beefsteak tomato DIRECTIONS 1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 2. While grill preheats, divide ground beef into 4 even balls. Press them into thin, even patties about 1/2 inch wider than diameter of the buns. 3. Season patties generously with salt and pepper and place directly over hot side of grill. Cover and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until well-charred on first side and juices are beginning to bubble up through the top of the patties, about 2 minutes longer. 4. Carefullly flip patties and top each with a slice of American cheese. Immediately transfer the patties to the coolest part of the grill. Toast burger buns over direct heat until nicely browned. Transfer buns to a serving platter. 5. Spread 1/2 tablespoon of mayonnaise and 1/2 tablespoon ketchup on each bottom and top bun. Layer lettuce, onions, pickles, and tomato on top of each bottom bun. 6. Return burger patties to hot side of the grill for 30 seconds to reheat, then place on top of bottom buns. Close sandwiches with top buns and serve immediately.
This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chilies. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken. It's like drinking deliciously inauthentic liquid enchiladas—what more could you want on a cold night? WHY IT WORKS Gently poaching the chicken just until it's done ensures tender, moist meat, while also adding flavor to the broth. Instead of a can of enchilada sauce, our recipe starts with real dried chilies, toasted in the microwave for more complex, robust flavor. Cream cheese gives the soup a rich texture and flavor. SPECIAL EQUIPMENT: Instant-read thermometer, blender NOTES: For an easier version, use 1 cup (250 milliliters) canned red enchilada sauce in place of the chilies and vinegar. You can use two fresh Hatch, Anaheim, or poblano peppers in place of the can of chopped green chilies. Roast the peppers in a foil-lined rimmed baking sheet under a broiler preheated to high, turning the chilies occasionally, until they're charred on all sides, about 10 minutes total. Wrap them tightly in foil and let them rest for 5 minutes. Peel the chilies, discard stems and seeds, and chop. INGREDIENTS 2 whole dried guajillo chilies, stems and seeds removed (see note above) 2 whole dried ancho chilies, stems and seeds removed (see note above) 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams) 4 ounces (100 grams) cream cheese 1 tablespoon (15 milliliters) distilled white vinegar (see note above) 1 tablespoon (15 milliliters) vegetable or canola oil 1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams) Kosher salt and freshly ground black pepper 3 medium cloves garlic, minced (about 1 tablespoon; 10 grams) 2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams) 1 (14-ounce; 400-milliliter) can diced tomatoes 1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note above) 1 (14.5-ounce; 400-gram) can black beans, drained and rinsed 1/2 pound (225 grams) grated pepper jack cheese 1 tablespoon (15 milliliters) fresh juice from 1 lime 1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving DIRECTIONS 1. Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through (an instant-read thermometer inserted into the center of the breast should register 155 to 160°F) and chilies are tender, about 15 minutes. 2. Remove chicken breast to a plate and set aside to cool. Transfer chilies to the jar of a blender and add 1 cup of stock. Blend, starting at lowest speed and gradually increasing to high speed, until chilies are completely puréed, about 2 minutes. Add cream cheese and blend until homogeneous, about 1 minute, adding more stock as necessary if the mixture is too thick. Whisk chili/cream cheese mixture back into remaining chicken stock. Whisk in vinegar and set aside. 3. When chicken is cool enough to handle, shred meat into bite-sized pieces using your fingers or two forks. Set aside. Discard skin and bones. 4. Heat oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. 5. Add corn and cook, stirring, until heated through, about 3 minutes. Add tomatoes, chopped green chilies, black beans, and stock/chili/cream cheese mixture. Bring to a simmer over medium heat, stirring frequently. Stir in pepper jack cheese, shredded chicken, and lime juice. Season to taste with more salt and pepper. Stir in cilantro. Serve immediately with diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese.
Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).
WHY IT WORKS
Lightly dredging the chicken in flour helps it brown quickly, prevents it from overcooking, and also gives it a silky, velvety texture. Unflavored gelatin adds a restaurant-quality viscosity to the sauce, making it rich and glaze-like.
Soy sauce rounds out the savory flavor of the sauce and underscores the mushrooms perfectly. SPECIAL EQUIPMENT: Large skillet NOTES: Good, drinkable-quality Marsala wine can be found for very cheap, so please try to avoid Marsala "cooking" wine (which has added salt and preservatives and doesn't taste nearly as good), if at all possible. INGREDIENTS 1 1/4 cups (300ml) Marsala wine (see note above) 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth 1 packet unflavored gelatin (2 1/2 teaspoons; 10g) 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total) Kosher salt and freshly ground black pepper About 1 cup all-purpose flour (5 ounces; 140g), for dredging 1/4 cup (60ml) extra-virgin olive oil, plus more if needed 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced 4 medium shallots (6 ounces; 165g), minced 2 medium cloves garlic, minced 1 teaspoon (about 3g) minced fresh thyme leaves 3 tablespoons (45g) cold unsalted butter, cut into cubes 1 teaspoon (5ml) soy sauce White wine vinegar, sherry vinegar, or fresh lemon juice, to taste Minced fresh parsley, for garnish DIRECTIONS 1. Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside. 2. Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate. 3. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain. 4. Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point. 5. Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed. 6.
Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.
