Fried Chicken

 

Fried chicken is one of my all-time favorite foods.  This recipe is by far the best I've tried; the crunchy crust is packed with big taste and because of the marinade, the chicken meat is super tender and juicy.  Try to buy the smallest chicken pieces possible (the large ones have little flavor and take forever to cook).

3.5 pounds bone-in, skin-on chicken leg quarters
3 teaspoons black peppercorns
1 tablespoon + 1 teaspoon table salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1.25 cups buttermilk
3 dashes hot sauce
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1.75 cups vegetable oil

Key Lime Meringue Pie

"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around."

This pie screams summertime.  The combination of textures - crunchiness of the crust, smoothness of the lime filling, and airy lightness of the meringue - makes it unique as well as delicious.  Plan to polish it off by the day after baking; the meringue becomes sticky and moist with time.

4 limes
4 extra large eggs
14 ounces sweetened, condensed milk
1.25 cups graham cracker crumbs
1/2 cup + 3 tablespoons sugar
5 tablespoons unsalted butter
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Chocolate Chocolate Chunk Cookies

"If not for chocolate, there would be no need for control-top pantyhose.  An entire garment industry would be devastated."

Oh, boy.  These cookies combine rich, chewy goodness and melty, sweet chocolate.  They're quick to make and the result makes the process very worth it.

16 ounces semisweet chocolate
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons unsalted butter, at room temperature (1/2 pound)
1 cup dark brown sugar (7 ounces)
1 cup sugar (7 ounces)
2 extra large eggs, at room temperature
2 teaspoons vanilla extract