For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
About Joanne Weir
Joanne Weir is a James Beard award-winning chef and the host of the PBS series Joanne Weir’s Cooking Class. She’s also the consulting editor-at-large at Fine Cooking and the owner of Copita, a Mexican restaurant and tequileria in Sausalito, CA. Weir is the author of more than a dozen cookbooks, including From Tapas to Meze and Joanne Weir’s Cooking Confidence. @chefjoanneweir
Chinese Chicken Lettuce Wraps
Chicken, water chestnuts, and scallions take a bath in ginger and soy sauce before being wrapped with butter lettuce leaves. Did we mention on the table in 20 minutes?
Chocolate, Cinnamon, and Coffee Tart
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.