This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.
Michael Psilakis feels strongly about using dried Greek oregano to make this vinegary, feta-packed salad. Greek oregano, he claims, has a lovely floral fragrance that ordinary dried oregano doesn’t. Look for it at specialty food markets.
Pilar Sanchez, an elderly home cook who lives in Asturias, taught Mario Batali and Mark Bittman how to make pollo casero, a luscious chicken in rich white wine and pepper sauce. When they asked where she buys her poultry, Sanchez told them to go to her yard and listen for the “singing in the field” from the chickens she raises.