Pizza chicken! Just the sound of it makes my mouth water. The actual recipe title is skillet chicken with tomatoes, pancetta and mozzarella, but that lacks the lilting pizazz of “pizza chicken,” which is what my family calls this weeknight favorite.
It’s a bit like chicken Parmesan, but instead of fried cutlets I use bone-in pieces, which are more succulent, as well as easier (they don’t need to be fried first). Anchovies and pancetta bump up the umami factor of the sauce, and, to top it off, there’s a molten blanket of milky mozzarella. Winner, winner, pizza chicken dinner. Serve it with Sohla El-Waylly’s pizza salad for a pizza-less pizza night.
Skillet Chicken With Tomatoes, Pancetta and Mozzarella
If you’re down with pizza without crust, how about pesto without basil? In Yotam Ottolenghi’s pesto pasta with white beans and halloumi, the pesto is made from arugula and parsley, which is exactly the fresh alternative I need now that the last of my basil leaves are turning yellow on their stems. I particularly love Yotam’s way with halloumi, which he finely grates on a Microplane so it gets fluffy, adding a soft texture to this 30-minute vegetarian dish.
We can always count on Hetty Lui McKinnon for meatless meals with a thrilling range of textures and flavors, and her vegan cashew and celery stir-fry is no exception. The two different crunches of the nuts and celery next to the soft tofu make it especially satisfying, and you probably have all the ingredients in your pantry. If not, it’s highly adaptable — read the notes for an array of excellent swap suggestions, including dry sherry for the Shaoxing rice wine and snap peas instead of celery.
My new recipe for roasted chickpeas with peppers and goat cheese is so adaptable that you don’t even need to use the peppers or the goat cheese. Try zucchini and blue cheese, or eggplant and feta, or whatever end-of-summer produce you have in your vegetable drawer. It’s sure to be delightful.
Then for something sweet, mooncakes are an excellent way to celebrate the Mid-Autumn Festival, which starts on Friday. Kristina Cho’s recipe, adapted by Clarissa Wei, includes a crushed pistachio and honey filling (inspired by baklava) inside a classic Cantonese crust. They take time to make, but these stunning golden cakes are truly special, and can be formed with or without a mooncake mold.
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One More for Your Basil
Speaking of pesto, you could certainly make a big batch with the last of your basil and freeze it (skip the cheese, then stir it in when you defrost the pesto). But have you tried basil butter? Combine ⅓ cup packed basil leaves with one stick (four ounces) of butter in a food processor or blender and blend until smooth. (You could also mince the basil and stir it into softened butter.) Then season with salt and pepper, and, if you like, a little grated lemon zest or garlic. I like to stir basil butter into winter tomato sauces, stews and scrambled eggs for a bit of summer brightness, and it’s a fragrant treat on a piece of toast.
