Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.

Lomo saltado (Peruvian beef stir-fry)

Active: 35 minutes; Total: 35 minutes; Yield: 4 servings

Soy sauce	2 tablespoons + 1 teaspoon
Oyster sauce	2 tablespoons + 1 teaspoon
Vinegar, white wine	5 teaspoons
Beef tenderloin, trimmed, cut into 2-inch-long, ½-inch-wide strips	1 pound
Oil, vegetable	1 ½ teaspoons + 1 ½ teaspoons + 1 teaspoons
Red onion, halved, sliced through root end into ¾-inch pieces	1 small
Garlic, minched	2 cloves
Plum tomatoes, cored, seeded, cut into ¾-inch-thick wedges	2
Aji amarillo chiles, stemmed, halved, seeded, sliced lengthwise	2
French fries, cooked	8 ounces
Cilantro, freshly chopped	2 tablespoons

1. Whisk the soy sauce, oyster sauce, and vinegar together in a small bowl; set aside. 
2. Heat an empty 14-inch flat-bottom wok over high heat until just beginning to smoke. 
3. Drizzle 1 ½-teaspoons oil around the wok’s perimeter; heat until smoking. 
4. Add half of the beef; use tongs to break up any meat that clumps. 
5. Cook, without stirring, until the beef is browned on the bottom, about 1 minute, then stir and cook until the beef is browned around the edges, about 1 minute longer. 
6. Transfer the beef to a medium bowl. 
7. Wipe the wok clean, and repeat with another 1 ½-teaspoons oil and remaining beef. 
8. Wipe the wok clean, then add 1-teaspoon oil; heat over high heat until just beginning to smoke. 
9. Add the onion and cook, stirring occasionally, until beginning to brown, about 1 minute. 
10. Add garlic and cook until fragrant, about 30 seconds; transfer to the bowl with the beef. 
11. Return the wok to high heat, add the soy sauce mixture, and bring to a simmer. 
12. Cook the sauce until is thickened slightly, about 1 minute. 
13. Add the beef mixture and simmer, stirring occasionally, until the sauce is thick enough to coat but still pools slightly at the bottom of the wok, 1 to 2 minutes. 
14. Turn heat off, add tomatoes and chiles, and toss to combine. 
15. Gently fold in the French fries. 
16. Transfer to a platter, garnish with cilantro, and serve with cooked rice. 

Recipe by David Yu, from America’s Test Kitchen.

Rainbow cake with pink frosting

Active: 20 minutes; Total: 40 minutes; Yield: 10 to 14 servings

Flour, cake	24 ounces
Sugar, granulated	24 ounces + 8 ¾ ounces
Salt	1 teaspoon + Pinch
Baking powder	2 tablespoons
Baking soda	1 teaspoon
Egg whites	10 ounces + 7 ounces
Oil, vegetable	6 ounces
Buttermilk, room temperature	8 ounces + 10 ounces
Butter, unsalted, room temperature	12 ounces + 16 ounces
Vanilla extract	1 tablespoon + 2 teaspoons
Raspberries	10 ounces
Cream of tartar	¼ teaspoon
Food coloring gel	½ teaspoon per color layer

1. Preheat oven to 335°F; lightly butter and flour six 8-inch-by-2-inch cake pans, and place a round piece of parchment paper in the bottom of each pan. 
2. Combine 8-ounces buttermilk and the oil; set aside. 
3. Combine the remaining buttermilk, 10-ounces egg whites, and vanilla; whisk to integrate the eggs; set aside. 
4. Combine the flour, 24-ounces sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment; mix 10 seconds. 
5. Add the butter to the dry ingredients and mix on low until the mixture resembles coarse sand, about 30 seconds. 
6. Add milk-oil mixture, and mix until the dry ingredients are moistened, then increase speed to medium (setting 4 on a KitchenAid), and mix for 2 minutes. 
7. Scrape your bowl, and reduce speed to low. 
8. Add the egg-milk mixture in three batches, letting the batter mix for 15 seconds between additions. 
9. Scrape down the sides again to ensure everything has incorporated. 
10. Divide the batter into six bowls; weigh 15 ounces of batter for each bowl. 
11. Add ½-teaspoon food coloring (red, orange, yellow, green, blue, purple) to each bowl. 
12. Bake for 20 to 24 minutes, or until the edges just start to pulling away from the cake pan. 
13. Immediately tap the pan firmly on the countertop once to release the steam of the cake; this stops the cake from shrinking. 
14. Cool for 10 minutes inside the pans before flipping out. 
15. Freeze for 30 to 60 minutes before frosting. 
16. Press the raspberries through a sieve, discard the seeds; set purée aside.  
17. Using a hand whisk and the stand mixer bowl, whisk together 7-ounces egg whites, 8 ¾-ounces sugar, and cream of tartar.  
18. Place the bowl over (not in) a saucepan of simmering water.  
19. Gently whisk the mixture until it is very hot (130°F on a candy thermometer).  
20. Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks, 3 to 4 minutes.  
21. Reduce speed to medium-low, and continue for another 1 to 2 minutes, until the bowl is just cool to touch.  Increase speed to medium-high, and add 16-ounces butter, one piece at a time, adding the next piece just as the previous one is incorporated.  
22. Stop the mixer every so often to scrape down the sides.
 At some point, the buttercream appears curdled; don’t worry, this is normal.  
23. After all the butter is incorporated, and the frosting is light and fluffy, add the purée, 2-teaspoons vanilla, and pinch of salt.  
24. Rewhip the frosting by hand or with a mixer just before frosting the cake. 
25. For the crumb coat, top the purple layer with ¾-cup frosting, and spread to the edges for about ¼-inch thickness; repeat with the blue, green, yellow, orange, and red layers, then apply a thin layer of frosting all over; refrigerate 15 minutes. 
26. Frost with the remaining frosting. 

Modified recipe by Liz Marek on Sugar Geek Show.

Shaoxing drunken chicken (醉鸡)

Active: 30 minutes; Total: 50 minutes + 24 hours refrigeration time; Yield: 6 to 8 servings

Chicken legs, bone-in, skin-on	3 whole
Water
Ginger, freshly sliced	2 to 3 large pieces
Scallions, fresh	2 whole
Salt, kosher	1 tablespoon + 1 teaspoon
Chicken broth	1 ½ cups
Shaoxing Huadiao rice wine, unsalted	1 ½ cups
Sugar	1 teaspoon
Goji berries	1 tablespoon

1. Place the chicken legs in the smallest pot in which you can single-layer them in, and cover with water. 
2. Add the ginger slices, scallions, and 1-tablespoon salt. 
3. Bring to a simmer, then reduce heat to the lowest setting and poach, covered, for 5 minutes. 
4. Turn off the heat, and rest for 15 minutes. 
5. Meanwhile, in a large bowl, prepare an ice bath to shock the chicken. 
6. Prick the chicken for doneness; no blood should run out. If undercooked, simmer 10 minutes more; if done, using tongs, transfer to the chicken to the ice bath, and rest for 2 minutes. 
7. Using a cleaver, hack the chicken into bite-sized pieces, and arrange them in a lidded container. 
8. Strain the broth through a fine mesh strainer, and return to the pot. 
9. Bring to a simmer, and reduce to 1 ½-cups liquid. 
10. Reduce heat to the lowest setting, and add the wine to the broth, return to a bare simmer, then turn off the heat. 
11. Taste the brine, and add salt and sugar, 1 teaspoon each, more or less to taste. 
12. Add the berries. 
13. Pour over the chicken, cover the container, and refrigerate at least 24 hours. 
14. Serve cold or at room temperature. 

Recipe by Zoe Yang and Iris Zhao, from The Mala Market.