parlsey

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

Best Eggplant Parmesan

olive oil

cloves

red onion, chopped

anchovy

red pepper flakes

tomato paste

dry white wine

tomatoes

basil leaves

oregano

Kosher salt

eggplants

panko (Japanese breadcrumbs)

black pepper

Parmesan, divided

all-purpose flour

eggs,

basil

low-moisture mozzarella, grated (about 1⅓ cups)

mozzarella,

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.

Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.

Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.

Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

salt

lamb

mint

onion

garlic cloves,

paprika

cumin

coarse kosher salt

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out <a href="http://www.bonappetit.com/entertaining-style/pop-culture/article/game-of-thrones-party-menu">our other <em>GoT</em>-inspired recipes</a>.

Ceremonial "Pigeon" Pie

Kosher salt, black pepper

Fresno chile

garlic cloves, finely grated

thyme

apple cider vinegar

brown sugar

pork

parsley

sage

mace

allspice

ginger

chicken

shortening

prosciutto, divided

dried apricots, chopped, divided

Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and raw sugar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.

Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, if using, 1 Tbsp. salt, and ½ tsp. pepper in a large bowl. Chill until ready to use.

Toss chicken with 2 tsp. salt and ¼ tsp. pepper in another large bowl. Chill until ready to use.

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and 1¼ cups water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that’s okay). Let sit 30 minutes.

Preheat oven to 400°. Place 2 large pieces of parchment, slightly overlapping, on a clean work surface. Transfer dough to parchment. Using a bench scraper or knife, cut off one-third of dough; wrap in plastic and cover with a towel to keep warm. Roll out remaining dough to a 17" round. Using parchment, transfer dough to springform pan, lifting up edges to allow dough to slump down into pan. Press evenly into sides and bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps for decorating.

Evenly arrange one-third of prosciutto over bottom of crust. Place a clean piece of parchment on work surface. Divide chilled pork mixture into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk. Using parchment, invert pork mixture onto prosciutto. Press down to flatten and cover surface completely (this is key for a cleanly defined visible layer in finished pie). Top with half of the chicken in an even layer, then cover with half of the onion mixture. Top evenly with half of the apricots. Repeat process, starting with prosciutto and ending with apricots. Top apricots with remaining pork mixture and cover with remaining prosciutto.

Place a clean piece of parchment on work surface. Roll out reserved dough to an 11" round. Using parchment, carefully drape round over filling. Trim edges, leaving a 1" overhang; reserve scraps for decorating. Fold overhang of top crust underneath overhang of bottom crust and press to seal. Crimp as desired. Cut 6 slits in the center (forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl. Brush top crust with egg wash. Roll out scraps to a ¼" thickness and decorate pie, if desired. Brush decorations with egg wash.

Transfer pan to a rimmed baking sheet to catch any drips and bake 30 minutes. Reduce oven temperature to 325° and continue to bake until crust is deep golden brown and an instant-read thermometer inserted into the center of the pie registers 150° (the temperature will continue to rise after pie comes out of the oven), 2–2½ hours.

Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8 hours (this will help filling set and makes slicing easier). Transfer to a platter or board. Serve cold or at room temperature with mustard, tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside, if desired.

Do Ahead: Pie can be made 3 days ahead. Wrap tightly in plastic and chill.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Roasted Cauliflower and Ricotta Grandma Pie

cauliflower,

lemon,

garlic

capers

salt and black pepper

breadcrumbs

Parmesan, finely grated (about ½ cup)

Grandma-Style Pizza Dough (click for recipe)

fresh mozzarella, grated (about 1½ cups)

ricotta

½ cup chopped fresh flat-leaf parsley

Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.

Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

Why should chicken get all the love? This Turkey Stock recipe is a deeply flavorful base for soups and gravies.

Make-Ahead Turkey Stock

turkey wings

turkey neck (optional)

onion,

carrot, peeled, chopped

celery stalk, chopped

peppercorns

bay leaf

Preheat oven to 450°. Arrange turkey wings and neck, if using, on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.

Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add onion, carrot, celery, parsley, thyme, peppercorns, bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.

Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill.

Do Ahead: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.

This irresistible chicken milanesa recipe featuring a matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Chicken Milanesa with Ranch Sauce

mayonnaise

crème fraîche

buttermilk

Maggi seasoning sauce (can swap with soy sauce)

garlic powder

onion powder

black pepper,

eggs, room temperature

skinless, boneless chicken breasts, pounded ¼ inch thick

vegetable oil

½ English hothouse cucumber, thinly sliced lengthwise

red radishes, trimmed, sliced

white vinegar

sugar

Aleppo-style pepper (for serving)

This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.

Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ tsp. pepper in a medium bowl to combine. Season sauce with salt.

Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

Pasta Rustica with Smoked Mozzarella Recipe

Pasta Rustica with Smoked Mozzarella

cheese tortellini

cherry tomatoes, halved

vermouth

Kalamata olives, pitted, halved

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Anchovy Pasta With Garlic Breadcrumbs

garlic cloves, divided

lemon zest

Kosher salt, freshly ground pepper

Calabrian

(or more) fresh lemon juice

bucatini, spaghetti, or linguine

Pecorino

unsalted butter

Anchovy Pasta with Garlic Breadcrumbs

Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.

Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.

Divide pasta among bowls. Top with remaining breadcrumb mixture.

italian food, fish recipes, dinner, main course, potato recipes, side, lemon recipes, citrus recipes, bay leaves recipes, bay leaf recipes, parsley recipes, herb recipes, large groups, dinner party food, easter food

Baked Whole Fish with Potatoes and Lemon

lb. new potatoes, very thinly sliced

extra-virgin olive oil, divided

lemons, thinly sliced

flat-leaf parsley

6-lb. turbot, fluke,

bay leaves

Preheat oven to 400°. Put potatoes in a large bowl. Drizzle with 4 Tbsp. oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 Tbsp. oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.

Set fish over potatoes and rub with 2 Tbsp. oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.

This recipe, part of our <a href="http://www.bonappetit.com/recipes/holidays-recipes/article/throwback-thanksgiving/">Throwback Thanksgiving feature</a>, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Oysters Casino

bacon

butter, divided

green pepper

chives

oysters

Rock salt

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent. Remove from pan and cut each strip into 1" diamonds (you’ll need one piece of bacon to top each oyster). Add 2 Tbsp. butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives and parsley, then blend thoroughly with remaining butter.

Preheat oven to 450°. Arrange oysters on beds of rock salt (put rock salt in pie plates or in a long, shallow baking tin); dampen salt slightly. Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice. Bake until bacon is crisp and oysters are thoroughly heated, 5–10 minutes.

The filling for these eggs is coarsely mashed and studded with crunchy celery and scallion.

“The Greatest” Deviled Eggs

eggs

celery

finely chopped drained pickle relish

scallion

yellow mustard

hot sauce (such

Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

Top 32 parlsey recipes from across the web

The most viewed parlsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Eggplant Parmesan

Lamb Köfte with Yogurt Sauce and Mu...

Ceremonial "Pigeon" Pie

Roasted Cauliflower and Ricotta Gra...

Make-Ahead Turkey Stock

Chicken Milanesa with Ranch Sauce

Pasta Rustica with Smoked Mozzarell...

Anchovy Pasta With Garlic Breadcrum...

Baked Whole Fish with Potatoes and ...

Oysters Casino

“The Greatest” Deviled Eggs

Chimichurri Sauce

Turkey and Mushroom Risotto

Jerusalem Artichokes with Salsa Ver...

Chicken Stock

Red Wine–Braised Short Ribs with Ca...

Garlic Shrimp with Chiles de Árbol

Creamy Corn Chowder

Spiced Green Tahini Sauce

Wild Rice Salad with Corn, Blueberr...

Stuffed Lamb Breast with Lemon, Ric...

Vegetable Stock

Potato Salad with Old Bay and Potat...

Romesco Sauce

The Greenest Smoothie

Greek Yogurt Labneh

Grilled Clam Toasts with Lemon and ...

Cucumber-Tomatillo Gazpacho

Vegetable Pot-au-Feu

Deviled Ham

Gjusta's Green Harissa

Brad’s Campsite Jambalaya

Top 32 parlsey recipes from across the web

The most viewed parlsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Eggplant Parmesan

Lamb Köfte with Yogurt Sauce and Mu...

Ceremonial "Pigeon" Pie

Roasted Cauliflower and Ricotta Gra...

Make-Ahead Turkey Stock

Chicken Milanesa with Ranch Sauce

Pasta Rustica with Smoked Mozzarell...

Anchovy Pasta With Garlic Breadcrum...

Baked Whole Fish with Potatoes and ...

Oysters Casino

“The Greatest” Deviled Eggs

Chimichurri Sauce

Turkey and Mushroom Risotto

Jerusalem Artichokes with Salsa Ver...

Chicken Stock

Red Wine–Braised Short Ribs with Ca...

Garlic Shrimp with Chiles de Árbol

Creamy Corn Chowder

Spiced Green Tahini Sauce

Wild Rice Salad with Corn, Blueberr...

Stuffed Lamb Breast with Lemon, Ric...

Vegetable Stock

Potato Salad with Old Bay and Potat...

Romesco Sauce

The Greenest Smoothie

Greek Yogurt Labneh

Grilled Clam Toasts with Lemon and ...

Cucumber-Tomatillo Gazpacho

Vegetable Pot-au-Feu

Deviled Ham

Gjusta's Green Harissa

Brad’s Campsite Jambalaya

The most viewed parlsey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine