My Uncle Clarence debuted a deep-fried recipe that became so popular in my parents' Italian restaurant in the 1950s that they had to put it on the regular menu. After their restaurant went out of business, Mom adapted it to an “oven-fried” version to capture the same flavors but … [Read more...] about Recipe: My Uncle Clarence’s Corn Flake Crusted Oven-Fried Chicken
Chicken
Recipe: Easy Thai Curry
Thai curry sounds exotic and complicated, but in truth it's a quick meal for which you can keep the bulk of ingredients in your pantry or freezer, plus it’s a great option for using up leftovers. If you can't find curry paste in your supermarket, you can order a variety of … [Read more...] about Recipe: Easy Thai Curry
Chicken Piccata or How to Pan-Fry Chicken Breasts
This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're using smaller breasts, you don't necessarily need to pound them thin. You can … [Read more...] about Chicken Piccata or How to Pan-Fry Chicken Breasts
Chicken Cordon Bleu with Mornay Sauce
Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in Germany’s schnitzel family, and may have originated in Austria. Taste the ham and … [Read more...] about Chicken Cordon Bleu with Mornay Sauce
How to Roast a Chicken
You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can just roughly chop up carrots, onion and potatoes to spread them across the bottom … [Read more...] about How to Roast a Chicken
