Pork Schnitzel with Spaetzle

Schnitzel is worth getting right, and it asks for technique rather than expensive ingredients. Take a pork cutlet, pound it thin, and bread it with fine dry breadcrumbs — not panko. Fry it in enough clarified butter or lard that the coating puffs up and …

Southern Chicken and Waffles

Give the thighs two hours in buttermilk spiked with hot sauce. You can cut that short, and you will taste it. The buttermilk leaves the surface just tacky enough that the seasoned flour has something to hold, and the flour is where the smoked paprika, …