bread crumbs

This chicken dish is easy enough to make for a quick weeknight dinner but also elegant enough for company.

Parmesan Crusted Chicken

all purpose flour

eggs

bread crumbs (I use Progresso)

Parmigiano-Reggiano cheese

salt

black pepper

herbs,

chicken breasts (about 1-1/2 pounds), pounded 1/4"-thick*

Salt and black pepper

olive oil

Lemon wedges,

Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.

Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.

Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.

*If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.

Garlic-Parmesan Chicken Tenders

panko bread crumbs

mayonnaise

all-purpose flour

kosher salt, divided

chicken breasts

Parmesan cheese

garlic powder

Arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF. Spread 1 1/2 cups panko bread crumbs into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes. Set aside to cool.

Meanwhile, lightly beat 1 large egg. Place in a gallon-sized zip-top bag with 3/4 cup mayonnaise, 2 tablespoons all-purpose flour, and 1/2 teaspoon of the kosher salt. Seal the bag and massage until the ingredients become a mostly homogenous mixture.

Cut 2 pounds chicken breasts crosswise into 1-inch strips. Season all over with the remaining 1/2 teaspoon kosher salt. Transfer the chicken to the bag with the mayonnaise mixture, seal the bag, and massage to coat each strip with the mixture. 

Place the cooled panko, 1 cup grated Parmesan cheese, and 2 teaspoons garlic powder in another gallon-sized zip-top bag. 

Using tongs, transfer the chicken to the panko bag. Seal the bag and shake until the chicken is evenly coated.

Fit 2 baking sheets with wire racks, or line the baking sheets with parchment paper if you don’t have racks. Use tongs to transfer the chicken to the baking sheets, spacing them about 1 inch apart. Bake the chicken strips until golden-brown and cooked through, 15 to 20 minutes.

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Vegetarian Swedish Meatballs

bulgur wheat

cremini mushrooms, stemmed and quartered

sour cream

allspice

onion powder

nutmeg

oil,

unsalted butter

mushroom stock (or vegetable stock)

parsley

Dijon mustard

salt and black pepper

Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.

Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.

Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs — they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.

Creamy Cauliflower Pasta With Pecorino Bread Crumbs

Kosher salt and black pepper

rigatoni, ziti

fresh coarse or panko bread crumbs

pecorino

shallot,

cauliflower

heavy cream

lemon

chives

Red-pepper flakes (optional)

Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Learn to make creamy cauliflower pasta with pecorino bread crumbs from the recipe’s creator, Alison Roman.

Alison Roman’s Cauliflower Pasta

This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it’s called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella — the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

garlic clove, minced

bread crumbs (preferably panko)

sandwich

Olive oil,

In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.

Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.

Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.

In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with — but what’s wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs

Salt

extra virgin olive oil, more as needed

bread crumbs,

red pepper flakes,

broccoli rabe,

spaghetti, linguine or other long pasta

Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.

Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.

When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Mashed Potato Casserole

unsalted butter,

potatoes,

kosher salt

Lightly grease a 9-inch-by-13-inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Mashed potatoes have never been so easy or delicious.

Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.

Bread Stuffing

(2 sticks) butter

onion

pine nuts walnuts

bread crumbs (see tip)

tarragon

scallions

parsley leaves

Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.

Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)

Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Crisp, crunchy and delicious: Mark Bittman makes a simple stuffing made of fresh breadcrumbs, butter and scallions.

Thanksgiving Dressing

These turkey meatballs are a quick weeknight recipe the whole family loves. The addition of turkey sausage and cheese makes the meatballs tender and flavorful. 

Turkey, Spinach & Cheese Meatballs

extra virgin olive oil

baby spinach, chopped (3-1/2 cups whole; 1-1/2 cups chopped)

scallions,

garlic cloves,

turkey (I use Shady Brook Farms)

turkey

mozzarella (preferably whole milk but low-fat will work)

Parmigiano Reggiano,

(24 oz) jar marinara sauce, homemade

Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.

In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1-1/2 inch balls and place on the prepared baking sheet. 

Broil the meatballs until golden brown on top, about 10 minutes. 

Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked. 

Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

From Joshua McFadden's <a href="https://www.amazon.com/gp/product/1579656315/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1579656315&amp;linkId=1d112af955eba912102681d319ad5fe0" target="_blank" rel="nofollow noopener">Six Seasons</a>

The original recipe calls for <a href="https://www.amazon.com/gp/product/B0079VJAHW/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0079VJAHW&amp;linkId=dee08cdb410182208bee99000ad16200" target="_blank" rel="nofollow noopener">saba</a>*, which I've never tasted, but which, according to <a href="https://www.amazon.com/gp/product/B0079VJAHW/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0079VJAHW&amp;linkId=dee08cdb410182208bee99000ad16200" target="_blank" rel="nofollow noopener">Amazon</a>, is made by "cooking selected grape musts, especially of Lambrusco or Trebbiano grapes, over fire," and is the main ingredient in the production of Traditional Balsamic Vinegar of Modena. Don't feel you have to run out and buy a bottle —2 tablespoons of white balsamic vinegar has been working just fine for me.

To toast walnuts: Preheat the oven to 350ºF. Spread the walnuts on a sheet pan. Transfer to the oven and cook for about 9 minutes or until the nuts are golden and smelling toasty. Remove, let cool, then, if you're up for it, transfer to a tea towel and rub away the skins. Then transfer nuts to a sieve and shake to remove the papery skins.

To make dried bread crumbs: Preheat the oven to 250ºF. Pulse stale bread in a food processor until fine, like the texture of coarse polenta. Spread onto a rimmed sheet pan. Transfer to the oven and cook 45-60 minutes or until very dry—crumbs should take on very little color.

If you like video guidance, check out this <a href="https://www.instagram.com/stories/highlights/17882418412277751/">Instagram Story</a>.

Crispy Oven-Roasted Cabbage Wedges

Savoy cabbage,

olive oil, divided

kosher salt and pepper

saba* (see notes)

garlic,

walnuts**

bread

Spread the cabbage wedges out onto a large sheet pan. Drizzle with the olive oil. Season with salt and pepper to taste. Toss to coat, then spread back into a single layer. Transfer to the oven and roast for 15 minutes or until it&#8217;s browned and crisped around the edges and slightly softened in the center. Note: don&#8217;t be alarmed if you see extra-charred bits—this is going to happen, and some of the extra-crispy bits may be inedible. What you don&#8217;t want to happen is have the cabbage not be all the way cooked through. Plus, the perfectly bronzy bits are so, so good. 

Sprinkle the saba or vinegar over the cabbage and toss lightly to season them, trying to keep them intact.

While the cabbage is roasting, put the garlic in a small bowl and pour on the remaining 4 tablespoons of olive oil. Add the walnuts, bread crumbs, parmesan, and 2 tablespoons fresh lemon juice. Season with salt and pepper. Stir and adjust the seasoning to taste.The texture is supposed to be like a &#8220;loose, sloppy salsa,&#8221; and to achieve this, you may need to add more lemon and olive oil. Both times I&#8217;ve made this, I&#8217;ve ended up using all of the lemon juice (so about 3 tablespoons total), and 2 more tablespoons olive oil. Also, the mixture itself may taste quite lemony and maybe a little salty &#8230; this is OK—when it hits the sweet cabbage, the sharp flavors will soften.

Arrange the cabbage wedges on a platter. Spoon some of the walnut salsa over top—keep the extra handy in a small bowl at the table&#8230;you&#8217;ll want more with every bite. Grate a little more parmesan over top. If you wish, drizzle on more saba (or balsamic) or lemon.

I made this last night. Loved it!  Thank you for the interesting veggie dishes- we can't have too many of those in this world!

This was wonderful.  Way more than the sum of its parts.  I'm so glad you featured this because even though I have Six Seasons, I would have blown right by this recipe otherwise.  Fantastic meal.

This was great Alex. 

I ended up using little gem lettuces and forgot to add the balsamic prior to roasting (added it after but think easier to ensure even distribution by adding it before). Would say that this is one of those recipes where everything is there for a reason -- the sweetness of the balsamic is critical to balancing out the sharp walnut salsa. And whilst it totally worked with the little gem, I think it would be amazing with the more substantial/toothsome cabbage.

It's an amazing recipe. I have first tried it when you posted it on Instagram, but until now I didn't have a chance to post a comment here to tell others how great it is :). I've made it twice so far and tonight I'm going to make it again. I've replaced the walnuts with toasted almonds and it is delicious. Thanks for the recipe! :)

Made this with a flat green cabbage instead of Savoy because that's what I had. SO GOOD!!! The cabbage too a bit longer to soften up but it was worth the wait. So sweet and a great contrast to the tangy umami of the salsa. A definite winner.  Will be making it again soon. Thanks!

This was amazing! All three members of my household, including my adult daughter home because of the pandemic, adored this. We barely needed the salsa, it was just so good! Don't get me wrong, the salsa was great, but the roasted cabbage w the balsamic was delicious enough. This is definitely going into the rotation. Thank you!!

Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts — from chicken, or even turkey — sliced into thin strips are an excellent stand-in. For a little punch, feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture. Lastly, this version is paired with an herbed yogurt dip, but it can also be served with ketchup.

Baked Chicken Tenders

full-fat Greek yogurt, labneh or sour cream

dill

lemon juice

garlic

salt and pepper

smoked paprika

eggs,

bread crumbs (preferably panko or other coarse bread crumbs)

Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.

Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.

Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.

Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.

Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.

Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

Yes, you can make these kid- (and adult-) pleasers at home.

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Chicken Scaloppine With Lemon

chicken thighs

Black pepper

all-purpose flour,

extra virgin olive oil, plus more as needed

dry white wine

stock

parsley,

Lemon wedges

Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.

Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot — a pinch of flour will sizzle — dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)

Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn’t burn. When the pieces are brown, after about 2 minutes, turn them over.

Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.

When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.

Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic — perfect against the other flavors — but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it’s kind of fun.

Tian

potatoes

yellow onion (about 12 ounces)

zucchini (about 12 ounces), washed and wiped free of any clinging grit

yellow Sungold cherry tomatoes

In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.

Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.

Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.

Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.

Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.

Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.

Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split — about 30 seconds — retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.

Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.

Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.

Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.

Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)

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