Cornflake Chicken & Cabbage with Miso Gravy
I stumbled onto the idea of this recipe when I wanted something crispy and comforting but didn’t have enough panko in the pantry. I spotted some cornflakes and thought, Why not? Mixed with what panko I had, the crushed cereal added this incredible crunch and subtle sweetness that made each bite even more satisfying than katsu, the Japanese breaded and fried cutlet. The real magic is the miso gravy— I wanted something lighter than the usual curry sauce but just as craveworthy. It’s unexpected, and when you drizzle it over the golden chicken, it settles into every crevice and around the roasted cabbage wedges underneath. (I almost always have cabbage in the fridge, and roasting it until the edges caramelize makes it buttery and tender— perfect for soaking up that gravy.) You’ll start making extra gravy to keep in the fridge for drizzling over roasted vegetables or even for dipping toasted bread. And please don’t skip the scallions and sesame seeds at the end— they add a little sharpness and texture that pulls the whole dish together.
Dijon-Herb Chicken Breast
The star here is the marinade. It keeps the chicken juicy, which is why I love it for hosting a lunch or keeping in the fridge for a quick protein option. Slice it over a salad, tuck it into a sandwich, or pair it with whatever vegetables are in the fridge. This recipe can easily be adapted with any seasoning variation—create your own blend of spices to change it week to week or to match the rest of your menu.
Pan-Roasted Chicken Thighs with Mushrooms and Thyme
If you want a comforting, falling-off-the-bone meat dish without babysitting a roast all day, might we suggest the humble chicken thigh? Braising or pan-roasting it results in that same decadence in a fraction of the time. The trick for this recipe is to let the skin get really crispy in the initial browning phase and then let it finish roasting skin side up, just barely nestled in the sautéed vegetables, stock, and wine—not submerged. This way the meat will stay tender while the skin will get crackly-crispety-crunchety (these are technical terms, you understand). It’s the best of both worlds.
Kung Pao Chicken
Sweet, spicy, sticky, and delicious, this goop-approved version of the takeout classic not only is better for you but actually tastes better, too. If you don't have a wok, use your biggest sauté pan and serve with brown rice on the side.
Spatchcocked Turkey with Herbed Ghee
This is the recipe that will convert you to the spatchcocked bird. It cooks faster and more evenly, and it ensures crispy skin all over (this includes thighs and legs—we're looking at you, dark-meat fiends.) Plus it makes carving a real breeze.