Pickled okra

Okra, 3 ½ to 4 inches long, stems trimmed, rinsed	1 pound
Garlic	6 cloves
Red pepper, whole, dried	3
Dill	9
Vinegar, white	1 cup
Water	2 cups
Salt, red sea	2 tablespoons

1. Sterilize three pint jars and lids. 
2. Tightly pack the jars with okra, stem end up. 
3. Add one dried chile, two garlic cloves, and three stems of dill to each jar. 
4. Boil the water, vinegar, and salt, and divide into each of the jars. 
5. Wipe off the rims of the jars with a damp towel, and then firmly screw on the lids. 
6. Place the jars on a rack in a large pot, add enough hot water to cover by 2 inches. 
7. Bring to a boil, cover, and continue boiling for 10 minutes; the jars will seal with a ping sound. 
8. Let stand for at least 1 day.

Mushroom & garlic soufflé

Mushroom, chopped	10 ounces
Butter, unsalted	2 tablespoons + 2 tablespoons
Lemon juice, freshly squeezed	1 tablespoon
Garlic, diced	7 to 9 cloves
Parsley, chopped	3 tablespoons
Flour, all-purpose	2 tablespoons
Milk, room temperature	1 cup
Eggs, separated, room temperature	2 large
Cheese, Fontina, grated	3 ounces
Salt, sea
Pepper, freshly ground

1. Preheat the oven to 400°F; grease six ramekins and place on a rimmed baking sheet. 
2. In a large skillet, melt the 2-tablespoons butter over medium-high heat. 
3. Sauté the mushrooms, garlic, and juice until golden brown; remove from heat and stir in the parsley, and then transfer to a medium bowl. 
4. Wipe the skillet, and melt 2-tablespoons butter over medium-high heat. 
5. Add the flour, and stir for 1 minute. 
6. Remove from heat, and stir in the milk. 
7. Return to heat and bring to a boil, stirring constantly, until thickened. 
8. Whisk in the egg yolks, and then gradually add the cheese; pour into the bowl with the mushrooms, and season with salt and pepper. 
9. Whisk the egg whites to stiff peaks, and then gently fold into the mushroom mixture. 
10. Spoon into the ramekins, and bake for 10 to 15 minutes, until they have risen; do NOT overcook. 
11. Serve immediately before they collapse.

Chicken Parmesan

Chicken thighs, boneless, skinless, pounded to ¼-inch thickness	1 pound
Flour, all-purpose	½ cup
Eggs, lightly beaten	3 large
Panko	2 cups
Salt, kosher
Pepper, freshly ground
Oil, olive	For frying
Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Parmesan, finely grated	1 cup
Mozzarella, torn into bite-sized pieced	½ pound

1. Preheat the oven to 400°F. 
2. Place the flour, eggs, and panko in three shallow dishes. 
3. Season the chicken generously with salt and pepper. 
4. Dredge a thigh in flour and shake off any excess, follow with a dip in the eggs and shaking off any excess, and then coat with panko, pressing gently to ensure it adheres; repeat until all the meat is coated. 
5. Fill a large skillet with ½-inch oil and heat over medium-high heat. 
6. Fry the chicken in batches, turning halfway through, until golden brown, about 4 minutes per side; transfer to a paper towel-lined plate. 
7. In a large saucepan over medium heat, heat the oil. 
8. Add the garlic, and cook until fragrant, about 1 minute. 
9. Add the tomatoes, rinse the can with the water and add as well. 
10. Add the red pepper flakes, oregano, and salt. 
11. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
12. Puree with a handheld immersion blender. 
13. Spoon a thin layer of the marinara over the bottom of a 9-by-13-inch baking dish. 
14. Sprinkle one-third of the cheese over the sauce, and place the chicken on top with the mozzarella. 
15. Top with the sauce and the remaining cheese. 
16. Bake until the cheese is golden and the casserole is bubbling, about 30 to 40 minutes. 
17. Let cool for a few minutes before serving.