This recipe is more of a process and can also be used for boneless chicken thighs, pork, or beef. For every chicken breast, you will need: ¼ cup flour 1 egg beaten with ½ tsp water ½ cup panko bread crumbs 3 TBS Parmigiano reggiano, grated Salt, pepper and garlic powder 1 – 2 TBS olive oil Set up a dredging station: 1) In one baking pan or casserole dish, add the flour. 2) In the second pan, add the beaten egg and water. 3) In the third pan, add the pa

Mafe (mah-fay) is a West African root vegetable stew thickened with peanut butter. It’s spicy, delicious, and versatile for vegetarians, meat-eaters, and everyone in between. You’ll find as many variations as there are people cooking it, so my recipe takes a few flavor cues from Indian and Thai cuisines. It’s also incredibly economical but because it’s so flavorful, you would never know it. I actually prepared it for two different dinner parties, and now I have family and

Cholent is a beef and barley stew that is often eaten on the Jewish Sabbath. All of the ingredients are put into a slow cooker and a hot and somewhat mushy gut buster of a meal is ready by dinner time. Even though I made a basic vegetarian version of cholent, I was not a big fan...until I developed these recipes! Instead of sticking all of the ingredients into a slow cooker, I brown them first and then cook them in the oven. The flavors meld together without turning to mu