Adapted from Food52’s latest cookbook A New Way to Dinner, which has already being put to great use: I’ve made the shaved Brussels sprouts salad with anchovy dressing, Tad’s roasted potatoes (seriously irresistible), spicy roasted cauliflower, and I have the ricotta gnocchi shaped and ready to be boiled then browned with Brussels sprouts, sage, and pine nuts. I’ll keep you posted!

Note: The original recipe calls for the traditional flour-egg-breadcrumb assembly, but I’ve combined the flour and the eggs with a little water — my friend Holly taught me this trick, and I use it often when breading to save time. I’ve also adjusted the quantities of panko and parmesan to account for using 2 lbs. of chicken thighs, but know that you can’t really go wrong here. If you want to follow the recipe exactly, it’s here on Food52.

Also, if you want to make the chicken fingers ahead of time, you can. Store them in the fridge, then reheat on a baking sheet at 300ºF uncovered until heated through. This book, if you are unfamiliar, is all about preparing ahead — making lots of things over the weekend to use in various meals throughout the week — so it’s filled with lots of good information in this regard. One of the suggested uses for these chicken fingers are a sandwich with pickles and a special sauce, which sounds incredibly delicious.