Peppery Potato & Cilantro Frittata

Breakfast · Brunch Dishes

Peppery Potato & Cilantro Frittata

Thin potato matchsticks brown in the skillet before onion, garlic and eggs join them. The frittata finishes in the oven, with cilantro through the eggs and sriracha on the side.
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About this recipe.

A potato and onion frittata with garlic, cream, cilantro and a generous grind of black pepper.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt, divided)
  • 1 teaspoon freshly ground black pepper (plus more to serve)
  • 1/2 cup finely chopped cilantro
  • 1/4 cup vegetable oil
  • 1 large russet potato (about 8 oz, peeled and cut into 1/8-inch matchsticks)
  • 1 small onion (thinly sliced)
  • 3 garlic cloves (thinly sliced)
  • flaky sea salt (to finish)
  • sriracha (for serving)

Thin potato pieces keep the filling even

Matchstick-size potato pieces cook quickly and spread through the eggs. Let the edge set on the stove before moving the pan to the oven.

At the table

Serve warm wedges with sriracha offered separately.

The cooking plan

How to make Peppery Potato & Cilantro Frittata.

  1. Heat the oven to 350°F with a middle rack. Whisk the eggs, cream, half the measured kosher salt and the black pepper in a large bowl. Stir in the cilantro.

  2. Heat the oil in a large oven-safe cast-iron skillet over medium-high heat. Cook the potato for about 4 minutes, stirring occasionally, until the edges begin to brown.

  3. Add the onion, garlic and remaining measured kosher salt. Stir often for about 3 minutes, until the onion softens and begins to color.

  4. Pour in the egg mixture and leave undisturbed for about 2 minutes, until the edges begin to set. Transfer to the oven and bake for about 18–23 minutes, until puffed and set and the center reaches 160°F.

  5. Rest for 5 minutes. Finish with black pepper and flaky salt to taste, loosen the edges with a spatula and cut into wedges. Serve with sriracha.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Peppery Potato & Cilantro Frittata

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A potato and onion frittata with garlic, cream, cilantro and a generous grind of black pepper.
Print Recipe
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    12 large eggs
  • ½ cup heavy cream
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt, divided
  •  
    1 teaspoon freshly ground black pepper plus more to serve
  •  
    ½ cup finely chopped cilantro
  • ¼ cup vegetable oil
  •  
    1 large russet potato about 8 oz, peeled and cut into 1/8-inch matchsticks
  •  
    1 small onion thinly sliced
  •  
    3 garlic cloves thinly sliced
  •  
    flaky sea salt to finish
  • sriracha for serving

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a middle rack. Whisk the eggs, cream, half the measured kosher salt and the black pepper in a large bowl. Stir in the cilantro.
  2. Heat the oil in a large oven-safe cast-iron skillet over medium-high heat. Cook the potato for about 4 minutes, stirring occasionally, until the edges begin to brown.
  3. Add the onion, garlic and remaining measured kosher salt. Stir often for about 3 minutes, until the onion softens and begins to color.
  4. Pour in the egg mixture and leave undisturbed for about 2 minutes, until the edges begin to set. Transfer to the oven and bake for about 18–23 minutes, until puffed and set and the center reaches 160°F.
  5. Rest for 5 minutes. Finish with black pepper and flaky salt to taste, loosen the edges with a spatula and cut into wedges. Serve with sriracha.

Notes

Makes 4 generous or 6 smaller portions.
Use an oven-safe skillet and remember that its handle stays hot after baking.

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Coconut Salmon Paka with Ginger & Lime

Dinner · Main Dishes

Coconut Salmon Paka with Ginger & Lime

An aromatic coconut sauce simmers until thick before more coconut milk loosens it into a curry. Seared salmon is added at the end, with lime and cilantro to finish.
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About this recipe.

Seared salmon in an East African-inspired coconut curry with ginger, cilantro and green chile.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tablespoon vegetable oil
  • 4 6-oz fillets boneless salmon (preferably skin-on)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton, plus more to season fish)
  • 1 medium onion (coarsely chopped)
  • 2–3 green Thai chiles (plus extra halved chiles if desired for serving)
  • 3 garlic cloves
  • 1 1 1/2-inch piece ginger (peeled)
  • 1 tablespoon double-concentrated tomato paste
  • 1/2 teaspoon ground turmeric
  • 1/4 cup cilantro leaves and tender stems (plus more to serve)
  • 2 13.5-oz cans unsweetened coconut milk (divided)
  • 1/4 cup water
  • 1 tablespoon fresh lime juice
  • cooked basmati rice or country-style bread (for serving)
  • lime wedges (for serving)

Concentrate the coconut base first

The first can of coconut milk cooks down with the aromatics. The second can restores the sauce’s creamy consistency before the already-cooked salmon goes back in.

At the table

Spoon into shallow bowls and serve with rice or bread for the coconut sauce.

The cooking plan

How to make Coconut Salmon Paka with Ginger & Lime.

  1. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with salt to taste and cook skin-side down for about 4 minutes, pressing gently for good contact. Turn and cook for about 3 minutes more, continuing as needed until the thickest part reaches 145°F. Transfer to a clean plate. Wipe the skillet.

  2. Blend the onion, chiles, garlic, ginger, tomato paste, turmeric, measured cilantro and one can coconut milk until smooth. Pour into the skillet and add the measured curry salt.

  3. Bring to a brisk simmer over medium-high heat, then lower to medium. Cook for 30–35 minutes, stirring often, until the mixture thickens into a paste and the coconut oil separates, allowing the aromatics to turn golden.

  4. Add the second can coconut milk and water. Bring back to a simmer and scrape the browned flavor from the bottom.

  5. Gently divide the cooked salmon into roughly 3-inch pieces and add to the curry. Warm through for about 3 minutes, then stir in the lime juice and remove from the heat. Serve with cilantro, optional halved chiles, rice or bread, and lime wedges.

Let’s cook

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Check off ingredients as you get them ready.

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Coconut Salmon Paka with Ginger & Lime

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Seared salmon in an East African-inspired coconut curry with ginger, cilantro and green chile.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tablespoon vegetable oil
  •  
    4 6-oz fillets boneless salmon preferably skin-on
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton, plus more to season fish
  •  
    1 medium onion coarsely chopped
  •  
    2–3 green Thai chiles plus extra halved chiles if desired for serving
  •  
    3 garlic cloves
  •  
    1 1 1/2-inch piece ginger peeled
  •  
    1 tablespoon double-concentrated tomato paste
  •  
    ½ teaspoon ground turmeric
  •  
    ¼ cup cilantro leaves and tender stems plus more to serve
  •  
    2 13.5-oz cans unsweetened coconut milk divided
  • ¼ cup water
  •  
    1 tablespoon fresh lime juice
  •  
    cooked basmati rice or country-style bread for serving
  •  
    lime wedges for serving

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with salt to taste and cook skin-side down for about 4 minutes, pressing gently for good contact. Turn and cook for about 3 minutes more, continuing as needed until the thickest part reaches 145°F. Transfer to a clean plate. Wipe the skillet.
  2. Blend the onion, chiles, garlic, ginger, tomato paste, turmeric, measured cilantro and one can coconut milk until smooth. Pour into the skillet and add the measured curry salt.
  3. Bring to a brisk simmer over medium-high heat, then lower to medium. Cook for 30–35 minutes, stirring often, until the mixture thickens into a paste and the coconut oil separates, allowing the aromatics to turn golden.
  4. Add the second can coconut milk and water. Bring back to a simmer and scrape the browned flavor from the bottom.
  5. Gently divide the cooked salmon into roughly 3-inch pieces and add to the curry. Warm through for about 3 minutes, then stir in the lime juice and remove from the heat. Serve with cilantro, optional halved chiles, rice or bread, and lime wedges.

Notes

Serves 4 as a main course, or up to 6 with smaller portions and sides.
The coconut base is intentionally cooked until its oil separates before more milk is added. Stir regularly to keep it from sticking.
Allow for 30–35 minutes of reducing the base in addition to preparation and searing; no complete total is specified.

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Sparkling Ginger-Lime Fizz

Beverages

Sparkling Ginger-Lime Fizz

Fresh ginger gives this fizz a real bite, balanced by lime and a lightly salted syrup. Strain the syrup after a short steep, then add chilled sparkling water just before serving.
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4 drinks

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About this recipe.

A bold fresh-ginger syrup with lime, ice and sparkling water for a lively alcohol-free drink.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz fresh ginger (scrubbed and coarsely chopped)
  • 3/4 cup sugar
  • 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 3/4 cup water
  • 1/4 cup fresh lime juice
  • 24 fl oz chilled sparkling water
  • ice (for serving)
  • lime wedges or wheels (for serving)

Add the bubbles at the end

Making the syrup first lets you capture the ginger flavor without leaving pieces in the glass. Keep the sparkling water cold and add it after the ice to preserve its fizz.

At the table

Use four roomy glasses and stir gently after adding the sparkling water.

The cooking plan

How to make Sparkling Ginger-Lime Fizz.

  1. Crush the ginger with a mortar and pestle, or chop it finely. Put it in a medium skillet with the sugar, salt and water. Bring to a boil and cook for about 3 minutes, stirring occasionally, until the sugar dissolves and the syrup reduces slightly.

  2. Remove from the heat and let the ginger steep for 15 minutes. Strain through a fine-mesh sieve into a heatproof jug, pressing gently to collect the syrup. Discard the solids and stir in the lime juice.

  3. Divide the syrup among four glasses. Add ice, then top each with about 6 fl oz chilled sparkling water. Garnish with lime and serve.

Let’s cook

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Check off ingredients as you get them ready.

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Sparkling Ginger-Lime Fizz

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A bold fresh-ginger syrup with lime, ice and sparkling water for a lively alcohol-free drink.
Print Recipe
Servings: 4 drinks
Course: Drinks
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 oz fresh ginger scrubbed and coarsely chopped
  •  
    ¾ cup sugar
  •  
    ¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • ¾ cup water
  •  
    ¼ cup fresh lime juice
  •  
    24 fl oz chilled sparkling water
  •  
    ice for serving
  •  
    lime wedges or wheels for serving

Equipment

Large skillet
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush the ginger with a mortar and pestle, or chop it finely. Put it in a medium skillet with the sugar, salt and water. Bring to a boil and cook for about 3 minutes, stirring occasionally, until the sugar dissolves and the syrup reduces slightly.
  2. Remove from the heat and let the ginger steep for 15 minutes. Strain through a fine-mesh sieve into a heatproof jug, pressing gently to collect the syrup. Discard the solids and stir in the lime juice.
  3. Divide the syrup among four glasses. Add ice, then top each with about 6 fl oz chilled sparkling water. Garnish with lime and serve.

Notes

This is a fresh-ginger soda inspired by tangawizi-style ginger drinks. It contains no alcohol.
Allow time for chopping, cooking and the 15-minute steep; no complete total time is specified.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Blistered Broccolini with Tamari Caesar & Cornbread Croutons

Salads · Side Dishes

Blistered Broccolini with Tamari Caesar & Cornbread Croutons

Blanched greens get a quick blister in a hot skillet before meeting a creamy tamari Caesar dressing. Cornbread croutons add a crisp, slightly sweet contrast to the bitter broccoli rabe.
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6 servings

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About this recipe.

Broccolini and broccoli rabe with a garlic-tamari Caesar dressing and crisp cornbread cubes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz prepared cornbread (cut into 3/4-inch pieces)
  • 2 bunches broccolini (about 1 lb total, trimmed)
  • 1 bunch broccoli rabe (about 1 lb, trimmed)
  • kosher salt (to taste)
  • 6 garlic cloves (thinly sliced)
  • 7 tablespoons grapeseed or vegetable oil (divided)
  • 2 large pasteurized egg yolks
  • 6 oil-packed anchovy fillets
  • 3 tablespoons sherry or red wine vinegar
  • 1 tablespoon tamari
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water (for dressing)
  • finely grated Pecorino or Gruyère (for serving)

Dry the greens before the hot skillet

Blanching softens the stalks; drying them thoroughly lets the skillet add browned spots. Toss the greens in batches so the pan stays hot.

At the table

Serve on a platter with the dressing drizzled over and the croutons added at the last moment.

The cooking plan

How to make Blistered Broccolini with Tamari Caesar & Cornbread Croutons.

  1. Heat the oven to 350°F. Spread the cornbread on a rimmed baking sheet and bake for 20–25 minutes, tossing once, until golden and crisp. Let cool.

  2. Working in three batches, boil the broccolini and broccoli rabe in salted water for about 1 minute per batch, until bright green and partly tender. Transfer to ice water, drain and pat thoroughly dry. Cut thicker stalks into 1–2-inch pieces.

  3. Put the garlic and 3 tablespoons oil in a small saucepan. Bring to a bare simmer over medium-low heat and cook for 10–12 minutes, swirling occasionally, until the garlic is soft and only lightly colored. Remove and cool for 10 minutes.

  4. Blend the garlic and its oil with the pasteurized yolks, anchovies, vinegar, tamari, mustard and water until smooth. With the blender running, slowly pour in 3 tablespoons oil to emulsify. Taste before adding salt.

  5. Heat the remaining tablespoon oil in a large skillet over high heat. Cook the dried greens in single-layer batches for about 3 minutes each, tossing occasionally, until tender and blistered. Season lightly with salt.

  6. Arrange on a platter and drizzle with dressing; there will be some extra. Add the cornbread croutons and grated cheese. Serve promptly.

Let’s cook

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Check off ingredients as you get them ready.

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Blistered Broccolini with Tamari Caesar & Cornbread Croutons

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Broccolini and broccoli rabe with a garlic-tamari Caesar dressing and crisp cornbread cubes.
Print Recipe
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 oz prepared cornbread cut into 3/4-inch pieces
  •  
    2 bunches broccolini about 1 lb total, trimmed
  •  
    1 bunch broccoli rabe about 1 lb, trimmed
  • kosher salt to taste
  •  
    6 garlic cloves thinly sliced
  •  
    7 tablespoons grapeseed or vegetable oil divided
  •  
    2 large pasteurized egg yolks
  •  
    6 oil-packed anchovy fillets
  •  
    3 tablespoons sherry or red wine vinegar
  •  
    1 tablespoon tamari
  • 2 teaspoons Dijon mustard
  • 2 tablespoons water for dressing
  •  
    finely grated Pecorino or Gruyère for serving

Equipment

Saucepan
Small Saucepan
Large skillet
Knife and cutting board
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Spread the cornbread on a rimmed baking sheet and bake for 20–25 minutes, tossing once, until golden and crisp. Let cool.
  2. Working in three batches, boil the broccolini and broccoli rabe in salted water for about 1 minute per batch, until bright green and partly tender. Transfer to ice water, drain and pat thoroughly dry. Cut thicker stalks into 1–2-inch pieces.
  3. Put the garlic and 3 tablespoons oil in a small saucepan. Bring to a bare simmer over medium-low heat and cook for 10–12 minutes, swirling occasionally, until the garlic is soft and only lightly colored. Remove and cool for 10 minutes.
  4. Blend the garlic and its oil with the pasteurized yolks, anchovies, vinegar, tamari, mustard and water until smooth. With the blender running, slowly pour in 3 tablespoons oil to emulsify. Taste before adding salt.
  5. Heat the remaining tablespoon oil in a large skillet over high heat. Cook the dried greens in single-layer batches for about 3 minutes each, tossing occasionally, until tender and blistered. Season lightly with salt.
  6. Arrange on a platter and drizzle with dressing; there will be some extra. Add the cornbread croutons and grated cheese. Serve promptly.

Notes

Use pasteurized yolks because the dressing is served without a cooking step. Keep the dressing refrigerated until serving.
Makes 4 generous or 6 smaller servings, with extra dressing.
This dressing contains anchovies; it is not a vegetarian Caesar.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Citrus Swirl Bread with Honey-Lemon Glaze

Breakfast · Desserts

Citrus Swirl Bread with Honey-Lemon Glaze

Orange, lemon and vanilla scent this soft yeast bread. The dough is rolled into separate coils that rise together in one round pan, then cooled and covered with a honey-lemon glaze.
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12 servings

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About this recipe.

A tender citrus-scented yeast bread shaped into coils and finished with a honey-lemon glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Bread

  • 1 lemon (finely grated zest)
  • 1 orange (finely grated zest)
  • 4 tablespoons unsalted butter (at room temperature)
  • 1/4 cup granulated sugar
  • 1 teaspoon anise liqueur (optional)
  • 1 teaspoon dark rum (optional)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 large egg (at room temperature)
  • 2/3 cup whole milk (at room temperature)
  • 1/4 cup fresh orange juice
  • 2 teaspoons instant yeast
  • 3 cups all-purpose flour (375 g, plus more for rolling)
  • vegetable oil (for greasing)

Glaze

  • 1 1/3 cups powdered sugar (147 g, sifted)
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 pinch kosher salt
  • sprinkles (optional, for decorating)

The shape comes from eight separate coils

Chilling makes the enriched dough easier to roll. As the loose coils rise together, they fill the pan while keeping their spiral centers visible.

At the table

Cut into wedges once the glaze has set, or gently separate portions along the coils.

The cooking plan

How to make Citrus Swirl Bread with Honey-Lemon Glaze.

  1. With a stand mixer and paddle, beat the lemon zest, orange zest, butter, granulated sugar, optional liqueur and rum, salt and extracts on medium speed for about 4 minutes, until pale and creamy. Beat in the egg; the mixture may look slightly curdled.

  2. Fit the dough hook. Add the milk, orange juice, yeast and flour. Mix on low for 18–20 minutes, scraping the bowl once or twice, until smooth and soft. The dough should pull away from the sides but may still cling to the bottom.

  3. Form the dough into a ball, put it in a lightly oiled bowl and cover. Leave in a warm place for 2–3 hours, until nearly doubled. Refrigerate for at least 30 minutes to firm it.

  4. On a lightly floured surface, roll the dough into a 13-by-9-inch rectangle with a long edge nearest you. Cut into eight equal strips running away from you. Roll each strip into a loose coil; do not wind tightly.

  5. Oil a 9-inch round cake pan. Set the coils cut-side down in the pan, beginning in the center and arranging the rest around it. Cover and let rise for 1–2 hours, until nearly doubled.

  6. Heat the oven to 350°F with a middle rack. Uncover and bake for 23–28 minutes, until the centers of the coils are golden and the bread reaches about 190°F inside. Cool in the pan for 15 minutes, then turn out onto a rack over a tray. Cool completely, about 45 minutes more.

  7. Whisk the powdered sugar, honey, lemon juice and pinch of salt until smooth. Spread over the cooled bread, allowing it to run down the sides. Add sprinkles if desired and leave for about 2 hours for the glaze to set.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Citrus Swirl Bread with Honey-Lemon Glaze

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A tender citrus-scented yeast bread shaped into coils and finished with a honey-lemon glaze.
Print Recipe
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Bread
  • 1 lemon finely grated zest
  •  
    1 orange finely grated zest
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup granulated sugar
  •  
    1 teaspoon anise liqueur optional
  •  
    1 teaspoon dark rum optional
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  •  
    1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  •  
    ½ teaspoon lemon extract
  •  
    1 large eggs at room temperature
  •  
    ⅔ cup whole milk at room temperature
  •  
    ¼ cup fresh orange juice
  •  
    2 teaspoons instant yeast
  • 3 cups all-purpose flour 375 g, plus more for rolling
  • vegetable oil for greasing
Glaze
  •  
    1 ⅓ cups powdered sugar 147 g, sifted
  •  
    3 tablespoons honey
  •  
    1 tablespoon fresh lemon juice
  • 1 pinch kosher salt
  •  
    sprinkles optional, for decorating

Equipment

Stand mixer with dough hook
Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Wire rack
Rolling pin
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. With a stand mixer and paddle, beat the lemon zest, orange zest, butter, granulated sugar, optional liqueur and rum, salt and extracts on medium speed for about 4 minutes, until pale and creamy. Beat in the egg; the mixture may look slightly curdled.
  2. Fit the dough hook. Add the milk, orange juice, yeast and flour. Mix on low for 18–20 minutes, scraping the bowl once or twice, until smooth and soft. The dough should pull away from the sides but may still cling to the bottom.
  3. Form the dough into a ball, put it in a lightly oiled bowl and cover. Leave in a warm place for 2–3 hours, until nearly doubled. Refrigerate for at least 30 minutes to firm it.
  4. On a lightly floured surface, roll the dough into a 13-by-9-inch rectangle with a long edge nearest you. Cut into eight equal strips running away from you. Roll each strip into a loose coil; do not wind tightly.
  5. Oil a 9-inch round cake pan. Set the coils cut-side down in the pan, beginning in the center and arranging the rest around it. Cover and let rise for 1–2 hours, until nearly doubled.
  6. Heat the oven to 350°F with a middle rack. Uncover and bake for 23–28 minutes, until the centers of the coils are golden and the bread reaches about 190°F inside. Cool in the pan for 15 minutes, then turn out onto a rack over a tray. Cool completely, about 45 minutes more.
  7. Whisk the powdered sugar, honey, lemon juice and pinch of salt until smooth. Spread over the cooled bread, allowing it to run down the sides. Add sprinkles if desired and leave for about 2 hours for the glaze to set.

Notes

Allow time for both rises, the dough chill, cooling and glaze setting; no single complete total is specified.
Keep the coils loose enough to expand during proofing.
Use instant yeast as listed.

Tried this recipe?

Let us know how it was!

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Spiced Fried Chicken with Cheesy Grits & Savory Gravy

American Cuisine · Dinner

Spiced Fried Chicken with Cheesy Grits & Savory Gravy

This is a multi-part dinner: seasoned fried chicken, a rich broth-based gravy, creamy grits and a fresh herb finish. Make the seasoning and gravy first, and allow the stone-ground grits their full cooking time before frying the chicken.
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Serves
6 servings

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About this recipe.

Crisp chicken thighs with a warm spiced oil, savory meat gravy, cheesy grits and fresh herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Seasoning and chicken

  • 7 tablespoons Diamond Crystal kosher salt (or 1/4 cup plus 1 1/4 teaspoons Morton kosher salt; seasoning batch makes extra)
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons sugar
  • 3 lb boneless skinless chicken thighs (about 8, excess fat trimmed)

Spiced oil and herbs

  • 1/2 cup vegetable oil
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton, plus more to taste)
  • 1 bunch parsley (leaves and tender stems picked)
  • 1/2 bunch mint (leaves picked)
  • 4 scallions (thinly sliced)
  • 2 garlic cloves (finely grated)
  • 1/2 lemon (zest and juice)

Gravy

  • 6 oz guanciale (finely chopped)
  • 6 oz pancetta (finely chopped)
  • 10 oz spicy Italian sausage (casings removed)
  • 1/4 medium white onion (finely chopped)
  • 1 bay leaf
  • 1 1/2 teaspoons five-spice powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 4 cups low-sodium beef broth

Grits and frying

  • 1 1/2 cups stone-ground grits
  • 1/2 cup fine-ground polenta
  • 4 cups water (for grits, plus additional hot water as needed for full cooking)
  • 4 tablespoons unsalted butter
  • 1 1/4 cups whole milk
  • 1/2 cup coarsely grated cheddar
  • 1/2 cup coarsely grated Monterey Jack
  • 1 tablespoon Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton, plus more to taste)
  • 4 large eggs
  • 1/3 cup buffalo sauce
  • 1/2 cup water (for egg wash)
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • vegetable oil (for a 2-inch frying depth, about 11 cups depending on pot)
  • torn parsley, mint and/or dill (optional, to finish)

Organize the components before frying

The gravy and grits can wait warm while the chicken fries. Keep the fresh herb finish separate until plating so it stays bright against the rich chicken and gravy.

At the table

Use shallow plates, with grits underneath and the gravy spooned around the crisp chicken just before serving.

The cooking plan

How to make Spiced Fried Chicken with Cheesy Grits & Savory Gravy.

  1. Mix the first six seasoning ingredients in a clean bowl. Measure 1/3 cup of the mixture over the chicken and coat both sides. Cover and refrigerate the chicken for 30 minutes. Keep the unused dry seasoning separate and clean; only 3 tablespoons more will be needed in the flour.

  2. Warm the spiced-oil ingredients—oil, cayenne, paprika, brown sugar, chili powder, garlic powder and its measured salt—in a saucepan over medium heat to about 130°F. Remove and let cool. Toss the parsley, mint, scallions, garlic and lemon zest and juice with 1 teaspoon of this oil and salt to taste. Keep the herb mixture and remaining spiced oil separate.

  3. For the gravy, cook the guanciale and pancetta in a heavy pot over medium heat for about 5 minutes, until their edges begin to brown. Lift out with a slotted spoon. Cook the sausage in the same pot for 7–9 minutes, breaking it into small pieces, until golden and cooked through to 160°F. Return the cured meats.

  4. Add the onion, bay leaf, five-spice, black pepper, allspice, coriander and cumin. Cook for about 4 minutes, stirring occasionally, until the onion is translucent. Add the broth and simmer for 6–8 minutes. Remove the bay leaf and keep the gravy warm.

  5. For the grits, mix the grits and polenta. Bring the measured grits water to a boil in a large saucepan, whisk in the grain mixture and reduce to a gentle simmer. Cook, stirring frequently, until the grains are fully tender rather than merely thick. Follow the longer package cooking guidance for your grits and add hot water whenever needed to keep the mixture stirrable and prevent sticking. Stone-ground products can take considerably longer than quick grits.

  6. Once the grains are tender, stir in the butter, milk, cheddar, Monterey Jack and measured grits salt. Stir over low heat until the cheese melts and the mixture is creamy, adding a little hot water if needed. Keep warm while frying.

  7. Whisk the eggs, buffalo sauce and egg-wash water in a shallow bowl. In another bowl, mix the flour, cornstarch and 3 tablespoons of the clean reserved dry seasoning. Dip each thigh in the egg mixture, let excess drip away, then coat with flour and shake off excess. Set on a tray.

  8. Use a deep, heavy pot and a frying thermometer. Add oil to a 2-inch depth, leaving ample empty space above it, and heat to 350°F. Fry four thighs at a time, turning occasionally and keeping the oil around 300–325°F after the chicken goes in. Start checking after 8–10 minutes and continue until golden and the centers reach 165°F. Drain on a rack set over a tray. Repeat with the remaining chicken.

  9. Brush the fried chicken with some reserved spiced oil. Spoon grits onto plates, add chicken and gravy, then finish with the herb mixture and optional extra herbs.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Spiced Fried Chicken with Cheesy Grits & Savory Gravy

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Crisp chicken thighs with a warm spiced oil, savory meat gravy, cheesy grits and fresh herbs.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Southern American-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Seasoning and chicken
  •  
    7 tablespoons Diamond Crystal kosher salt or 1/4 cup plus 1 1/4 teaspoons Morton kosher salt; seasoning batch makes extra
  • 2 tablespoons paprika
  •  
    1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  •  
    1 ½ teaspoons sugar
  •  
    3 lb boneless skinless chicken thighs about 8, excess fat trimmed
Spiced oil and herbs
  • ½ cup vegetable oil
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  •  
    1 tablespoon brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton, plus more to taste
  • 1 bunch parsley leaves and tender stems picked
  •  
    ½ bunch mint leaves picked
  • 4 scallions thinly sliced
  •  
    2 garlic cloves finely grated
  • ½ lemon zest and juice
Gravy
  •  
    6 oz guanciale finely chopped
  •  
    6 oz pancetta finely chopped
  •  
    10 oz spicy Italian sausage casings removed
  •  
    ¼ medium white onion finely chopped
  • 1 bay leaf
  •  
    1 ½ teaspoons five-spice powder
  •  
    1 teaspoon freshly ground black pepper
  •  
    ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  •  
    4 cups low-sodium beef broth
Grits and frying
  •  
    1 ½ cups stone-ground grits
  •  
    ½ cup fine-ground polenta
  • 4 cups water for grits, plus additional hot water as needed for full cooking
  • 4 tablespoons unsalted butter
  •  
    1 ¼ cups whole milk
  •  
    ½ cup coarsely grated cheddar
  •  
    ½ cup coarsely grated Monterey Jack
  •  
    1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton, plus more to taste
  •  
    4 large eggs
  •  
    ⅓ cup buffalo sauce
  • ½ cup water for egg wash
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • vegetable oil for a 2-inch frying depth, about 11 cups depending on pot
  •  
    torn parsley, mint and/or dill optional, to finish

Equipment

Saucepan
Saucepan
Large stockpot
Candy and frying thermometer
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Stirring spoon
Stirring spoon
Wire rack
Pastry brush
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the first six seasoning ingredients in a clean bowl. Measure 1/3 cup of the mixture over the chicken and coat both sides. Cover and refrigerate the chicken for 30 minutes. Keep the unused dry seasoning separate and clean; only 3 tablespoons more will be needed in the flour.
  2. Warm the spiced-oil ingredients—oil, cayenne, paprika, brown sugar, chili powder, garlic powder and its measured salt—in a saucepan over medium heat to about 130°F. Remove and let cool. Toss the parsley, mint, scallions, garlic and lemon zest and juice with 1 teaspoon of this oil and salt to taste. Keep the herb mixture and remaining spiced oil separate.
  3. For the gravy, cook the guanciale and pancetta in a heavy pot over medium heat for about 5 minutes, until their edges begin to brown. Lift out with a slotted spoon. Cook the sausage in the same pot for 7–9 minutes, breaking it into small pieces, until golden and cooked through to 160°F. Return the cured meats.
  4. Add the onion, bay leaf, five-spice, black pepper, allspice, coriander and cumin. Cook for about 4 minutes, stirring occasionally, until the onion is translucent. Add the broth and simmer for 6–8 minutes. Remove the bay leaf and keep the gravy warm.
  5. For the grits, mix the grits and polenta. Bring the measured grits water to a boil in a large saucepan, whisk in the grain mixture and reduce to a gentle simmer. Cook, stirring frequently, until the grains are fully tender rather than merely thick. Follow the longer package cooking guidance for your grits and add hot water whenever needed to keep the mixture stirrable and prevent sticking. Stone-ground products can take considerably longer than quick grits.
  6. Once the grains are tender, stir in the butter, milk, cheddar, Monterey Jack and measured grits salt. Stir over low heat until the cheese melts and the mixture is creamy, adding a little hot water if needed. Keep warm while frying.
  7. Whisk the eggs, buffalo sauce and egg-wash water in a shallow bowl. In another bowl, mix the flour, cornstarch and 3 tablespoons of the clean reserved dry seasoning. Dip each thigh in the egg mixture, let excess drip away, then coat with flour and shake off excess. Set on a tray.
  8. Use a deep, heavy pot and a frying thermometer. Add oil to a 2-inch depth, leaving ample empty space above it, and heat to 350°F. Fry four thighs at a time, turning occasionally and keeping the oil around 300–325°F after the chicken goes in. Start checking after 8–10 minutes and continue until golden and the centers reach 165°F. Drain on a rack set over a tray. Repeat with the remaining chicken.
  9. Brush the fried chicken with some reserved spiced oil. Spoon grits onto plates, add chicken and gravy, then finish with the herb mixture and optional extra herbs.

Notes

Makes 4 generous or 6 smaller servings. Have a deep-fry thermometer, a large heavy frying pot and a wire rack ready.
The large first salt quantity belongs to an extra seasoning batch. Do not pour all the mix onto the chicken: use 1/3 cup on the thighs and 3 tablespoons in the flour. Keep unused seasoning free of raw-chicken contact.
Stone-ground grits need to become fully tender. Allow the full package cooking time and additional hot water as required; a few minutes of thickening is not a reliable cooking endpoint.
The grits method is adapted to cook the grains fully before adding the cheese. No complete total time is claimed.

Tried this recipe?

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.