Banishing all boring birds: Rev up dinner with tangy, smoky, or fiery flavors.
In our first recipe, kung pao has its tortilla moment.
The Idea | Mmmmm: sweet-salty-spicy kung pao chicken, an American Chinese restaurant classic. Here, taking inspiration from those hip Korean taco trucks, we took a mixture usually served over rice and stuffed it into blistered tortillas.
The Idea | This is a riff on coq au vin, the French standard of chicken and veggies simmered in red wine. The coq usually takes on a deep purplish-red cast from the vin, but our modern take cooks the chicken in broth: It tastes lighter and looks much brighter. After the chicken cooks, it's smothered with a delicious Champagne reduction sauce that's enriched with nutty brown butter.
The Idea | The trouble with chicken Parmesan, the dish that inspired this recipe, is that the chicken is breaded and fried before it's sauced, cheesed, and broiled, which often sogs out the crisp coating. We flipped the process, cooking the chicken in the tomato sauce, then breading and broiling.