Delish Quarterly

My mom’s taco salad. It’s so simple‚ but one of my favorite meals from childhood. She uses Thousand Island dressing and that makes it impossible to be sad when eating it. I’ve always cherished pancakes with heaps of maple syrup drizzled on top. They remind me of my dad‚ who made them for me on weekends. My mom’s arroz con gandules. Every time she makes it‚ it’s so good I can eat multiple plates of it alone. On the Cover PHOTOGRAPHY Andrew Bui FOOD STYLIST Tyna Hoang youtube.com/delish @delish @delish  facebook.com/delish pinterest.com/delish…

THIS ISSUE REMINDS ME OF MY LATE MOM. For starters, she made a mean tortellini soup (similar to the one that’s on the cover) when I was growing up. Although hers was a genius, semi-homemade mix of her favorite store-bought marinara and other ingredients, it always tasted slow-cooked and from-scratch. But more importantly, my mother was so warm and kind, and she was really great at saying the exact right thing people needed to hear in moments of distress. She just instinctively knew how to make people feel better. What she did with words we do here with food. No matter what’s bugging you—or what kind of consolation you need—there’s a recipe in this issue that will feel like a big hug. Need to bury yourself in pasta? There’s the…

BUFFALO CHICKEN PARMESAN 1. Cut 2 (6- to 8-oz.) boneless, skinless chicken breasts in half lengthwise to make 4 thin halves of chicken. Place one piece in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy pot until chicken is about ¼" thick. Repeat with remaining pieces to make 4 cutlets. Pat dry; season both sides with kosher salt. 2. Place ⅓ c. all-purpose flour in a large, shallow bowl. In another shallow bowl, beat 2 large eggs to blend. In a third shallow bowl, toss 1¼ c. panko bread crumbs, ½ c. finely grated Parmesan, and 1 tsp. dried oregano. 3. In a large skillet over medium-high heat, heat 1 c. vegetable oil until a deep-fry or instant-read thermometer registers 350°. Line a…

MINTY MEATBALLS WITH LEMON ORZO SERVES 4 30 MIN 1 Tbsp. extra-virgin olive oil, plus more for drizzling1 large egg1 lb. ground turkey1 c. panko bread crumbs3 Tbsp. finely chopped fresh mint, plus whole leaves for serving1 Tbsp. sweet paprika3 cloves garlic, finely chopped, dividedKosher saltFreshly ground black pepper2 Tbsp. unsalted butter1¼ c. (8 oz.) orzo3 c. low-sodium chicken broth3 c. packed baby spinach (3 oz.)1 tsp. finely grated lemon zest, plus more for serving1 Tbsp. fresh lemon juice1 c. crumbled feta (about 4 oz.), divided 1. Preheat oven to 400º. Line a baking sheet with parchment and drizzle with oil. In a medium bowl, mix egg, turkey, panko, chopped mint, paprika, one-third of garlic, and 1 Tbsp. oil; season with salt and pepper. Scoop 2 Tbsp. turkey mixture and…

TUSCAN CHICKEN PASTA 1. Place a rack in center of oven; preheat to 350°. In a large pot of boiling salted water, cook 12 oz. spaghetti, stirring occasionally, until al dente according to package directions. Drain; reserve 1 c. pasta water. 2. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. extra-virgin olive oil. Season 3 (6- to 8-oz.) boneless, skinless chicken breasts with kosher salt and freshly ground black pepper and cook, turning occasionally, until golden brown on both sides, about 5 minutes per side. Transfer to a baking sheet; reserve skillet. 3. Transfer sheet to oven and roast chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 5 to 10 minutes. Let rest 10 minutes; thinly slice. 4. Meanwhile, in same…

CRISPY HOT HONEY CAULIFLOWER NUGGETS SERVES 6 1 HR 1 (1½-lb.) head cauliflower, cut into 2" floretsKosher salt2 c. panko bread crumbs¼ c. neutral oil1 c. (120 g.) all-purpose flour1 c. soy or cow’s milk1½ tsp. garlic powder, divided1 tsp. paprika, dividedFreshly ground black pepper½ c. honey4 Tbsp. unsalted butter1 tsp. cayenne pepperFlaky sea salt 1. Preheat oven to 400°. In a large bowl, toss cauliflower and 1½ tsp. kosher salt. Let sit 15 minutes. 2. In a medium bowl, toss panko and oil. Spread on an unlined baking sheet. Toast, stirring halfway through, until golden brown, 4 to 6 minutes. Let cool. 3. In a medium bowl, whisk flour, milk, 1 tsp. garlic powder, and ½ tsp. paprika; season with kosher salt and black pepper. Working 1 or 2…