I know, I know. Hot wings are overdone. They’re on every party menu and come in a million variations. But these are baked! And taste like they’re fried! I guess you could call these healthy hot wings, except that they’re doused in their fair share of butter. Still, they’re tried and true, and I’ve been getting requests to make them for nearly every casual gathering lately.
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds chicken wings
3 tablespoons red hot sauce, preferably Frank’s Red Hot
2 tablespoons unsalted butter, melted
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer.
2. Roast the chicken for 45 minutes, turning once at the halfway point, until browned and crispy. In a bowl, whisk the hot sauce with the butter. Add the chicken wings and toss. Serve warm.
I don’t know how else to put it: this lasagna is epic. There are a million iterations of lasagna: mushroom, bechamel, spinach, pesto – I could go on forever. This lasagna recipe is more traditional but be forewarned: it’s really hearty. It contains beef and sausage; ricotta, mozzarella, and Parmesan, for starters. It may be time-consuming to make, but it’s worth it. Plus, it makes enough servings to just about feed an army. (Well, a small army at least.)
2 tablespoons extra-virgin olive oil
1 pound ground beef
4 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
2 tablespoons tomato paste
2 28-ounce cans Italian peeled tomatoes, chopped, juices reserved
1 28-ounce can tomato puree
2 cups chicken broth
2 bay leaves
6 thyme sprigs, tied together with kitchen string
pinch of sugar
salt and pepper
1 pound Italian sausage, casings removed
2 pounds ricotta cheese
1/4 cup finely chopped flat-leaf parsley
1 tablespoons dried basil
1/2 cup grated Parmesan cheese
1 pound packaged mozzarella, shredded
1 egg, beaten
1 package dried lasagna noodles
1. In a large saucepan, heat the olive oil until shimmering. Add the beef and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices and the tomato puree along with the chicken broth, bay leaves, thyme and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 7 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.
2. Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Crumble into 1/2-inch pieces with back of wooden cooking spoon as sausage is cooking. Drain the sausage and set aside.
3. In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.
4. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water.
5. Preheat the oven to 375 degrees. Spread 3/4 cup of the sauce in the bottom of a large glass or ceramic baking dish. Line the dish with 4 overlapping noodles. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the sausage, 1 cup of the sauce and another 4 noodles. Repeat the layering two more times with the remaining ricotta, sausage and another 2 cups of sauce. Top with 4 noodles and cover with remaining sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.
6. Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.
Karaage is a Japanese-style of frying where meats are lightly dusted with starch before deep-frying. The result is a wonderfully crispy coating that also works to seal in moisture. It also absorbs very little oil so this isn’t nearly as greasy as most deep-fried foods.
This sesame chicken dish, adapted from a Martin Yan recipe, employs karaage-style frying and amazingly, when I reheated leftovers of this dish the next day, the chicken was still crispy. Served atop a bed of steamed spinach and alongside rice, it’s a complete and easy to make meal.
1/2 cup soy sauce
1/2 cup sake
1/2 cup dashi stock
1/4 cup sugar
2 teaspoons minced garlic
1/2 teaspoon minced ginger
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 teaspoon sesame seeds
1 bunch spinach, stems removed, rinsed and coarsely chopped
1 pound boneless chicken thighs, cut into 2-by-2-inch pieces
1. Combine soy sauce, sake, dashi, sugar, garlic, and ginger in a medium saucepan. Cook over medium heat, stirring once or twice, until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Keep sauce warm.
2. Cook spinach in boiling water for 1 minute; drain well and set aside.
3. Dredge chicken in cornstarch; shake off excess. Place a wide frying pan over medium heat. Add oil to a depth of 1/4 inch. When oil is hot, add chicken and pan-fry, uncovered, until no longer pink in center, about 4 minutes on each side. Lift out and drain on paper towels.
4. Place rice in 4 individual bowls; top each serving with 1/4 of the spinach. Cut chicken into 1/2-inch-wide strips, dip in sauce, then arrange over spinach. Sprinkle with sesame seeds and serve with rice.
Mushrooms and bamboo shoots are both common ingredients in Sichuanese cooking, which is known primarily for its fiery, bold flavors. This healthy vegetable dish is much more mellow than the spicy Sichuan dishes you may be accustomed to seeing on Chinese restaurant menus, but it’s just as satisfying.
This has become one of my favorite side dishes to make when I’m cooking a Chinese meal, since it’s easy to prepare and I’m a big fan of mushrooms. It reheats well too so it’s especially ideal for making ahead of time.
12 dried shiitake mushrooms
1 15-ounce can bamboo shoots (preferably tips), drained and rinsed
1/2 cup chicken broth
1/4 cup water
2 tablespoons oyster-flavored sauce
2 tablespoons soy sauce
1 teaspoon chili garlic sauce
1 teaspoon brown sugar
1/2 pound white button mushrooms
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 slices ginger, crushed
1/4 pound snow peas, trimmed
1 teaspoon cornstarch dissolved in 1 tablespoon water
1. Soak shiitake mushrooms in warm water to cover until softened, about 15 minutes; drain. Slice caps in half. Slice bamboo shoots lengthwise. Combine chicken broth, water, oyster-flavored sauce, soy sauce, chili garlic sauce, and brown sugar in a bowl; set aside.
2. Place a large saucepan over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add shiitake mushrooms, bamboo shoots, and button mushrooms; stir-fry for 1 minute. Add sauce and bring to a boil.
3. Reduce heat to low, cover, and simmer for 10 minutes. Add snow peas and cook until crisp-tender, about 1 minute. Add cornstarch solution and cook, stirring until sauce boils and thickens, about 1 minute.
I’ve seen recipes for simmered spinach in dashi in innumerable Japanese cookbooks before, but it wasn’t until recently that I considered using Swiss chard in place of spinach. The results were delicious and I’ve since discovered that any mild leafy green goes well with this simple dashi-based sauce.
Dashi is a type of stock used in loads of Japanese dishes and is generally made by soaking and heating kelp seaweed in water, often with the addition of small dried sardines and dried bonito flakes. The whole thing is then strained and used to make soups, broths, and simmering liquids.
1 pound Swiss chard, spinach, or other leafy greens
3 tablespoons dashi stock
3 tablespoons soy sauce
1 handful bonito flakes
1. In a medium pot, bring salted water to a boil. Cook the greens briefly until crisp-tender, then drain in a mesh strainer. Rinse with cold water to stop cooking. Lightly squeeze excess water and cut the greens into 2-inch segments.
2. Arrange in tight bunches in serving bowls. Combine dashi and soy sauce, pour over the greens, and garnish with the bonito flakes.