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Serve these simple soft-boiled eggs with plenty of warm bread or pita to mop up the olive oil.

Hassan’s Easy Eggs with Za’atar and Lemon

eggs

lemon juice

olive oil

za'atar

Salt and black pepper

green onions, finely sliced (1/4 cup)

Aleppo (or any other) chile flakes

Playing around: Eggs pair well with all sorts of chile flakes, so use what you have. Urfa chile flakes, if you have some, look particularly great and bring a smoky flavor. Sumac can replace the za’atar, and cubes of creamy avocado are also a lovely addition.Reprinted with permission from Falastin: A Cookbook by Sami Tamimi and Tara Wigley, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.” Photography credit: Jenny Zarins © 2020

The Kitchn

Sami Tamimi and Tara Wigley

Step 1

Bring a medium saucepan of water to a boil and carefully lower in the eggs. Boil for 5 to 6 minutes, then rinse at once under plenty of cold running water.

Step 2

Meanwhile, whisk together the lemon juice, olive oil, and za’atar and set aside.

Step 3

Peel and roughly quarter the eggs, by hand so that they’re not too neat, and arrange on a serving plate, yolk side up. Sprinkle with 1/4 teaspoon of salt and a generous grind of black pepper and drizzle the lemon juice–olive oil mix over the top. Sprinkle with the green onions and chile flakes and serve at once.

These sweet and tangy chicken thighs are perfectly tender. 

Gregory Gourdet&#8217;s Glazed Chicken Thighs with Garlic, Ginger, and Scallions

coconut aminos

arrowroot starch

honey

apple cider vinegar

bone-in, skin-on chicken thighs

avocado oil

kosher salt

scallions,

garlic cloves, thinly sliced

red chile,

ginger,

chicken stock, salted (homemade or store-bought)

cilantro sprigs

From the book EVERYONE’S TABLE by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission.

Gregory Gourdet

Step 1: Make the sauce: 

Combine the coconut aminos and arrowroot starch in a small mixing bowl and whisk until the starch dissolves, including any clumps. Pour the mixture into a small saucepan, add the honey and vinegar, and bring to a boil over medium heat. Reduce the heat to cook at a lively simmer until it&#x27;s glossy and thick enough to lightly coat a spoon, about 1 minute. Set aside. The sauce keeps in an airtight container in the fridge for up to 3 weeks. 

Step 1: Make the dish:

Step 2: Make the dish:

Pat the chicken thighs dry, then lay them, skin-side down, on fresh paper towels to dry the skin especially well to prevent splattering. In a wide, heavy, ovenproof skillet that&#x27;s at least 2 inches deep, heat the oil over high heat until shimmery. Working in two batches if need be, evenly season the chicken all over with 1 1/2 tablespoons of the salt and add the chicken, skin-side down, to the skillet. Reduce the heat to medium and cook until the skin is deep golden brown and crisp, 8 to 10 minutes. Flip the chicken and cook to give the bottoms a little color, about 3 minutes more, transferring the thighs to a plate as they&#x27;re done.

Step 3: Make the dish:

When all the thighs are ready, return them, skin-side up, to the skillet. Evenly scatter on the scallions, garlic, chile, ginger, and the remaining 1/2 teaspoon of salt, then evenly pour in the stock and the reserved sauce, giving the skillet a gentle shake so they come together. 

Step 4: Make the dish:

Transfer the pan to the oven and cook, basting after about 15 to 25 minutes, until the sauce is slightly sticky but still plenty saucy and the meat pulls easily away from the bone, about 30 minutes. Sprinkle on the cilantro and serve.

Ina Garten&#8217;s Mustard-Roasted Potatoes

red potatoes

yellow onions

whole-grain mustard

Kosher salt

black pepper

flat-leaf parsley

Ina Garten

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.

Serve hot sprinkled with the chopped parsley and a little extra salt.

Jamie Oliver&#8217;s 5-Ingredient Creamy Mustard Chicken

mushrooms

red onion

chicken breasts

heavy cream

The Kitchn Editors

Place a 12-inch non-stick frying pan on a medium-high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the red onion and slice the chicken breasts into 1/2-inch-thick strips.

When the mushrooms look good, add the onion and chicken to the pan with 1 tablespoon of olive oil. Cook for 5 minutes, tossing often, then add the mustard, cream, and 2/3 cup of water. Bring to a boil, then simmer until you’ve just got a loose saucy consistency and the chicken is cooked through.  Taste, season to perfection with sea salt and black pepper, and dish up.

Grace Young&#8217;s Kung Pao Chicken

chicken thigh

ginger

garlic

cornstarch

soy sauce

Shao Hsing rice wine

sugar

salt

chicken broth

Chinkiang or balsamic vinegar

sesame oil

Sichuan peppercorns

red bell pepper,

peanuts

scallions

From Stir-Frying to the Sky&#x27;s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young. Copyright © 2010 by Grace Young. Reprinted by permission of Simon &amp; Schuster, Inc.

Grace Young

In a medium bowl combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, 1 teaspoon of the sugar, 1/2 teaspoon of the salt, and 1 teaspoon cold water. Stir to combine. In a small bowl combine the broth, vinegar, dark soy sauce, sesame oil, and the remaining 1 tablespoon rice wine.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the chilies and ground Sichuan peppercorns, then, using a metal spatula, stir-fry 15 seconds or until the chilies just begin to smoke. Push the chili mixture to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then stir-fry 1 minute or until the chicken is lightly browned but not cooked through.

Swirl the remaining 1 tablespoon peanut oil into the wok. Add the bell peppers and stir-fry 1 minute or until the peppers begin to soften. Swirl the broth mixture into the wok and stir-fry 1 minute or until the chicken is just cooked through. Add the peanuts and scallions, sprinkle on the remaining 1 teaspoon sugar and 1/4 teaspoon salt, and stir-fry 30 seconds or until the scallions are bright green.

Marcella Hazan&#x27;s pan-roasted chicken is simplicity at its best. A sprig of rosemary, a few cloves of garlic, a bit of wine, and you&#x27;ve got perfection. 

Marcella Hazan&#8217;s Pan-Roasted Chicken

butter

vegetable oil

chicken,

garlic, peeled

rosemary rosemary leaves

Salt

Black pepper, ground fresh from the mill

dry white wine

Excerpted from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright © 1992 by Marcella Hazan. Excerpted by permission of Knopf. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Nicole Rufus

Put the butter and oil in a sauté pan, turn on the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down. 

Brown the chicken well on both sides, then add the garlic and rosemary. Cook the garlic until it becomes colored a pale gold, and add salt, pepper, and the wine. Let the wine simmer briskly for about 30 seconds, then adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird’s thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, calculating between 20 and 25 minutes per pound. If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tablespoons water as needed. 

When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan. Tip the pan, spooning off all but a little of the fat. Turn the heat up to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once. 

The BEST roasted chicken recipe I have ever made! Thx to Marcella&#39;s genius!

Ina Garten&#8217;s Lemon Yogurt Cake

all-purpose flour

baking powder

plain whole-milk yogurt

sugar, divided

lemon zest (2 lemons)

vanilla extract

confectioner's sugar

Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Step 4

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. 

Step 5

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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