Garlicky Chicken Sandwiches With Red Cabbage Slaw

Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.

Makes: 8 sandwiches

Total time: 55 minutes

For the slaw:

3 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

1 1/2 tablespoons honey

1 tablespoon Dijon mustard

1 1/4 teaspoons celery salt

3/4 teaspoon black pepper

1/2 small red cabbage, shredded on a box grater (3 to 4 cups)

2 large carrots, grated (about 1 cup)

For the sandwiches:

1 1/2 teaspoons kosher salt

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

3/4 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon ground cayenne, plus more to taste

8 boneless, skinless chicken thighs (about 2 pounds)

2 tablespoons extra-virgin olive oil

20 garlic cloves

1/2 lemon

8 potato rolls

1. Make the slaw: Add oil, vinegar, honey, mustard, celery salt and pepper to a Mason jar and shake until combined. (Alternatively, briskly whisk together in a bowl.)

2. Add cabbage and carrots to a bowl big enough to toss them in. Pour dressing over vegetables and toss until well coated. (You should have about 4 cups of slaw.) Cover and chill for at least 1 hour.

3. Prepare the sandwiches: Mix together the salt, garlic powder, paprika, pepper, onion powder and cayenne in a small bowl, and use the mix to season chicken liberally on all sides.

4. To a large skillet over medium, add the oil. When hot, add garlic and cook cloves on both sides, taking care not to burn them, 3 to 5 minutes total. Transfer garlic to a small bowl.

5. Add chicken to the garlicky oil, then set a heavy pot on top to press the thighs flat. Sear for 8 minutes on one side, working in batches, if necessary, to prevent crowding.

6. Remove the pot, flip the chicken (returning all chicken to the skillet if you seared in batches) and insert garlic under the unseared side of each thigh. Squeeze lemon over the chicken and add 1/4 cup water. Cover skillet with aluminum foil and cook until garlic is smashable, 15 minutes. As the chicken cooks, heat oven to 375 degrees.

7. When garlic is smashable and chicken is cooked through, transfer the garlic back to the small bowl. Add 1 tablespoon chicken juices from the skillet, and smash the cloves into a paste, adding more chicken juices if necessary.

8. Toast the rolls in the oven until golden brown, 2 to 4 minutes. Spread both sides of each roll with a thin coating of smashed garlic. Top the bottom halves with slaw, then chicken and then more slaw. Finish with the top bun. Serve immediately.

— Recipe by Millie Peartree

Crispy Okra With Spicy Honey Sauce

Kwame Onwuachi serves a version of this dish at his acclaimed restaurant Tatiana in New York City. He halves and deep-fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. It’s lightly coated in a vibrant honey sauce bursting with Scotch bonnet chile, ginger and pungent garlic. The flavors are big but not overbearing, letting okra’s beauty shine.

Makes: 4 servings

Total time: 30 minutes

For the dressing:

1/2 Scotch bonnet chile

1/2 garlic clove

1 (1/2-inch) knob of ginger, peeled and chopped

1 cup honey

For the okra:

1 (24-ounce) bottle vegetable, canola or peanut oil, for frying

2 pounds fresh okra, quartered lengthwise

Coarse kosher salt (such as Morton’s) or flaky sea salt

Mustard powder (optional)

1 lemon, halved (optional)

1. Place the chile, garlic, ginger and honey in a blender, and blend until smooth. (Dressing will keep refrigerated in an airtight container for 1 week.)

2. In a heavy pot, heat oil to 375 degrees. Place a thick layer of paper towels nearby on a plate or baking sheet. Working in 4 batches to avoid crowding, fry okra until crisp, about 5 to 7 minutes for each batch. Make sure to bring the oil back to temperature between batches. Seeds will swell, and okra will be deeply colored at edges. Drain on paper towels and sprinkle with salt.

3. In a serving bowl, toss okra with 1 tablespoon dressing. Taste and add more salt and dressing as needed. Finish with a dusting of mustard powder and a squeeze of lemon if desired.

— Recipe from Kwame Onwuachi; adapted by Millie Peartree