Panko

Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. Look at the recipe here.

You love pesto, I love pesto! I have to admit I was giddy when I found a recipe that combines the comfort of mac and cheese with pesto. It also uses another one of my favorites, goat cheese. Since I had already eaten a lot of elbow macaroni, I picked up a box of orecchiette. They are said to be shaped like small ears, but I think they look more like little bowls; a perfect vessel to fill with sauce!

The combination of goat cheese, Parmesan, and pesto is insanely creamy. For a great crunch and texture, the mac and cheese is topped with panko. Rather than make a big pan, I cooked it in easy-to-serve individual ramekins. With a little planning this recipe won't take much longer than a box of Kraft — except it's a million times more rewarding. If you want to wow your friends and family with scrumptious mac and cheese, keep reading!