This Week's Best Recipes on Serious Eats  - Lechon Liempo (Filipino-style Roasted Pork Belly): Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin.
- Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs): Grilled kebabs are the kind of thing that comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger.
- Cold-Dressed Noodles, Yibin-Style: Noodles dressed in soy sauce and sesame oil get tossed with an assortment of toasted nuts and seeds, along with pickled mustard greens and fresh greens.
- Spicy Shrimp and Green Apple Salad: Shrimp, apples, tomatoes, lime juice, fresh mint, and cashews combine in this easy-to-make salad.
- Italian 'Cassoulet' with Sausage and Beans: Garlicky, herbaceous pork sausage is nestled into a pot with canned cannellini beans, whole cloves of garlic, rosemary, and broccolini, then broiled into a brothy, bronzed one-pot, rustic dinner for two that comes together in just fifteen minutes.
- Sweet Potato Biscuits: These quick biscuits make use of leftover sweet potato and take care of the nagging question of what to make for brunch.
- Pig Pickin' Cake (Mandarin Orange Cake with Pineapple Whipped Cream Frosting): This is the kind of cake you'll need to trim every time you walk by and one well worth trotting out for summertime feasting.
- Ricotta Cheesecake Pie: This is a lighter alternative to traditional cheesecake. The flaky crust and the addition of ricotta help lighten the affair, making it the perfect finish for early summer dinners.
- Strawberry Frozen Yogurt: Mix pure´ed strawberries and Greek yogurt together with some sugar, lemon, and not much else, and you have a bright, clean, fruity dessert that still has the punch of real dairy
- Sparkling Strawberry Sangria: Mix puréed strawberries and Greek yogurt together with some sugar, lemon, and not much else, and you have a bright, clean, fruity dessert that still has the punch of real dairy
Featured Recipe  [Photograph: Alexandra Grablewski] Chicken breasts are one of those go-to dinner making essentials that most folks have stocked in the fridge or freezer for those nights that raise the question, "What's for dinner?" This Sesame Chicken from Lorraine Wallace's Mr. Sunday's Saturday Night Chicken takes a classic weeknight dinner dish and gives it a welcome twist. Wallace briefly marinates the breasts in buttermilk, adding a slight tang and warding off any dryness. Seasoned with herbs de Provence and coated in a blend of panko and sesame, the chicken is baked through, getting basted a few times along the way with butter for added richness. Served alongside some wilted spinach, it's a meal that comes together in just about half an hour, which is often exactly what weeknight eating calls for. What Worked: Chicken breast have a tendency to be, well, blah. Adding a tart buttermilk soak, fragrant herbs de Provence, and crunchy, butter crust serves them well. What Didn't: Cooking times were a little off; our sesame chicken took an extra five minutes to brown up nicely. Suggested Tweaks: Crunchy panko mixed with nutty sesame seeds makes for a great breading. Perhaps next time we'll switch out the herbs de Provence for some smoked paprika. Reprinted with permission from Mr. Sunday's Saturday Night Chicken by Lorraine Wallace. Copyright © 2012. Published by Wiley. Available wherever books are sold. All rights reserved. Sesame Chicken - serves 2 - Active time: 15 minutes
Total time: 30 minutes Ingredients 2 boneless, skinless chicken breasts (1 to 1 1/2 pounds)
Coarse salt and freshly ground black pepper
1 teaspoon herbes de Provence
1/2 cup buttermilk
Nonstick cooking spray
1/2 cup panko bread crumbs
1/4 cup plain sesame seeds, toasted
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted Procedure 1. Rinse the chicken breasts with cold water and pat dry with paper towels. Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence. 2. Transfer the chicken breasts to a medium bowl and pour the buttermilk on top. Set aside to marinate for 15 minutes. 3. Position a rack in the center of the oven. Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray. 4. In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley. 5. Remove the chicken from the marinade and shake off the excess. One at a time, dredge the chicken breasts in the bread crumb–sesame seed mixture, coating each piece well. Season lightly with salt and pepper. Transfer the chicken to the prepared baking sheet. Discard the marinade. 6. Bake the chicken for about 10 minutes. Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more. Last Week's Recipe Last week's Recipe Newsletter recipe was for Michael Natkin's Potato and Green Bean Salad with Arugula Pesto. Check out more recipes at Serious Eats! | 
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