Delish Quarterly Issue 3 2021

WHAT’S FOR DINNER? With the amazing meals featured throughout this issue, you’ll always have an answer for that question. We’ve packed it full with our best-ever recipes—One-pan meals! Easy pastas! Slowcooker favorites!—that’ll get you excited to cook. Like what you see? Go to Delish.com/join to get so much more.…

IT’S JUST ALWAYS been a thing for me: Tell me how to do something, and I’ll always try to find a better, faster, easier way to get it done. Oftentimes, I can’t—instructions are usually written by professionals far smarter than I am—but I do like a challenge. Recipes are no exception. I read them wondering, Can I modify this? Shave off a few minutes? Hack it somehow? And on busy weeknights, when faced with the hurdle of sorting out dinner for my family of five, I’m almost always looking for an easier way out. Take the Chicken Parm Burgers above. Our former food director, Lauren, came up with the idea, and I fell in love with it: a chicken meatball burgered, sauced, and cheesed (what’s not to love?). The thing…

IT’S THIGH TIME Our favorite cut of chicken: bone-in skin-on thighs. Slightly higher in fat and way richer in flavor, they’re nearly impossible to overcook. We follow the same method every time: Marinate (great ideas here!), sear 3 minutes per side, and bake at 425o for 20 minutes.…

SERVES 4 — TOTAL TIME 2 HR 15 MIN On the road to chicken parm perfection, we take two unexpected turns. First, we add sesame seeds to the breading for a nutty crust, crunchy enough to stand up to lots of sauce and cheese. Second, marinara gets upgraded with a scoop of harissa for some heat and complex flavor. FOR THE CHICKEN 4 boneless skinless chicken breasts (about 2 lb.)1 c. buttermilk¼ c. Dijon mustard3½ tsp. kosher salt, divided1 c. sesame seeds¾ c. all-purpose flour½ c. cornstarch½ c. freshly grated Parmesan1 tsp. baking powder½ to 1 c. peanut or vegetable oil FOR THE SAUCE 4 c. marinara (store-bought or homemade)1½ tbsp. harissa paste¼ to ½ tsp. crushed red pepper flakes FOR ASSEMBLY 1½ c. shredded provolone¼ c. freshly grated Parmesan¼…

SERVES 4 TOTAL TIME 30 MIN 4 pork loin chops Kosher salt Freshly ground black pepper½ c. (1 stick) butter, melted1 tbsp. freshly minced rosemary2 cloves garlic, minced1 tbsp. extra-virgin olive oil 1 Preheat oven to 375°. Season pork chops generously with salt and pepper. 2 In a small bowl, combine melted butter, rosemary, and garlic. 3 In an ovenproof skillet over medium-high heat, heat oil. Add pork chops and cook until golden, 4 minutes per side. Brush pork chops generously with garlic butter. 4 Transfer skillet to oven and cook until cooked through (145° for medium), 10 to 12 minutes. 5 Serve with more garlic butter for dipping.…

“I swap in sun-dried tomatoes for the cherry tomatoes and use the oil from the jar to cook the chicken. Serve over spaghetti. My husband’s favorite dish yet (we’ve been married eight months!).” “I added mushrooms with the tomatoes. Serve it over rice and pour some of that sauzzz on top.” SERVES 4 — TOTAL TIME 40 MIN 1 tbsp. extra-virgin olive oil4 boneless skinless chickenbreasts1 tsp. dried oreganoKosher saltFreshly ground black pepper3 tbsp. butter3 cloves garlic, minced1⅓ c. cherry tomatoes, halved3 c. packed baby spinach1⅓ c. heavy cream¼ c. freshly grated Parmesan 1 In a large skillet over medium heat, heat oil. Add chicken and season with oregano, salt, and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a plate. 2…