Cooking Class Recipe Recaps — green beans RSS

J. Kenji’ Lopez-Alt’s Southern-Style Fried Chicken with Creamy Cole Slaw and Bacon-Braised Green Beans Recipe

Chef J. Kenji Lopez-Alt — author, columnist, and chef — started his culinary career in Boston working with chefs like Ken Oringer and Barbara Lynch before moving to Serious Eats to write his award-nominated column, “The Food Lab.” Lopez Alt then authored a cookbook (The Food Lab) that won a James Beard Award and launched a restaurant (Wursthall) in San-Mateo, California.  We were honored to have him teach at De Gustibus. Below is the recipe from Lopez-Alt’s class in March 2016. Ingredients 2 tbsp. paprika 2 tbsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. dried oregano 1/2 tsp. cayenne pepper 1 cup buttermilk 1 large egg Kosher salt One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds...

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