What if your next chicken piccata didn’t require dredging or sautéing and could come together in just one pot?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to try Alison Roman’s braised chicken piccata, a one-pot version that’s buttery and lemony with caramelized garlic and crispy capers. Plus, Ali Slagle’s chickpea-tomato salad; it only gets better as it sits, making it perfect for easy lunches and meal prep.
Tune in for a quick dose of home cooking inspiration!
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Links:
Our best bites:
Puttanesca Chickpea-Tomato Salad by Ali Slagle for NYT Cooking (unlocked)
Alison Roman’s braised chicken piccata from her cookbook: Something From Nothing
Other resources and recipes mentioned:
Culinary Breeding Network
More about dry-farmed tomatoes and the ones that can be stored for 6 months or more
Tofu piccata by Kia Damon for NYT Cooking (unlocked)
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For more recipes and cooking inspiration, sign up for our Substack here.
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