Cook This: 3 recipes from Mary’s Comfort Classics, including pickle dip

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“It would be amazing if everybody cooked all of the things that I develop. But I want you to feel like you can do it. Truly, the main realistic goal is that after you read the recipe, after you see me make a recipe, you feel in yourself, ‘I could do that.’ Because that feels good.”

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PICKLE DIP

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Makes: about 2 cups

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For the dip:
1/2 cup grated dill pickles
1 cup plain Greek yogurt
1/4 cup mayonnaise
1/2 lemon, zested and juiced
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp chopped fresh dill
2 tbsp chopped fresh chives
Kosher salt
Freshly ground black pepper

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For serving:
4 Greek pitas
Canola oil
Kosher salt

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Step 1

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Place the grated pickles in a sieve lined with paper towel and set over the sink to drain.

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Step 2

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Meanwhile, in a medium bowl, whisk together the yogurt, mayonnaise, lemon zest, lemon juice, onion powder, garlic powder, dill and chives.

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Step 3

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Gather the paper towel up around the pickles and firmly squeeze to remove as much moisture as possible. Add the pickles to the yogurt mixture and stir well to combine. Season to taste with salt and lots of pepper and set aside in the fridge.

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Step 4

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For serving, cut each pita into eight wedges. Pour about 1/2 inch of oil into a large heavy-bottomed pot and place over medium heat. When the oil is hot and bubbles form around a wooden spoon when submerged in the oil, add the pitas in batches and fry until golden on both sides, flipping once. Transfer the fried pitas to a sheet pan lined with a rack and continue frying until all are crisp and golden brown. Scatter the hot pitas with salt. Allow the pitas to cool slightly, then serve with the dip. If you like, you can garnish the dip with dill, pepper and a pickle.

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Note: For the real pickle enthusiasts, skip the fried pitas and serve this dip with some crinkle-cut dill pickle potato chips.

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CHEDDAR RITZ CHICKEN

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Serves: 4

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4 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 eggs
1/4 cup mayonnaise
1 tbsp Dijon mustard
40 Ritz crackers
1 cup grated cheddar
1/2 cup ground Parmesan
1/2 tsp garlic powder
8 tbsp butter, melted

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Step 1

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Preheat your oven to 425F (220C) and grease a large sheet pan with nonstick cooking spray.

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Step 2

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Butterfly the chicken breasts and pound to a scant 1/2 inch thick. Season the chicken with salt and pepper and set aside.

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Step 3

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In a shallow dish or pie plate, beat the eggs, mayonnaise and Dijon.

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Step 4

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Crush the crackers to a fine crumb and transfer to a separate shallow dish or pie plate. Stir in the cheddar, Parmesan and garlic powder, then pour in the butter and stir well to evenly combine.

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Step 5

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Working with one piece at a time, dip the chicken in the egg mixture and then in the cracker coating, pressing well to adhere as much of the coating as possible. Transfer the coated chicken to the prepared sheet pan and continue with the remaining chicken pieces, leaving a few inches of space between each piece on the pan. Once all the chicken has been coated, scatter any remaining crumbs overtop.

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Step 6

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Bake the chicken for 15 to 18 minutes, or until golden brown and crisp and the internal temperature of the chicken reaches 165F (74C). Allow the chicken to rest for 5 minutes before serving.

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TALL ‘N’ TASTY CAKE

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Makes: one 9-by-13-inch cake

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For the cake:
1/2 cup + 2 tbsp canola oil, divided
2 cups sugar
2 eggs
1 cup buttermilk
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/4 cup boiling water
3 tbsp cocoa powder