13 Panko Chicken Tender Recipes to Try Tonight

Dinner doesn’t get better than crispy, golden panko chicken tenders. Whether you’re craving classic comfort or a quick weeknight win, these 13 recipes are total game-changers. Let’s dive in!

Classic Fried Panko Chicken Tenders

Just when you thought chicken tenders couldn't get any better, panko breadcrumbs bring a shatteringly crisp coating that stays crunchy long after frying. These tenders are quick to prep and deliver restaurant-quality crunch at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken Tenders

• 1 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1 cup all-purpose flour
• 2 large farm-fresh eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp finely ground black pepper
• 1 tsp fine sea salt, divided
• Vegetable oil, for frying (about 2 cups)

Instructions

1. Cut chicken breasts into 1-inch-wide strips. Pat dry with paper towels. Season with half the salt and pepper.
2. Set up dredging station: one dish with flour, one with beaten eggs, one with panko mixed with paprika, garlic powder, remaining salt and pepper.
3. Coat each strip first in flour, shake off excess, then dip in egg, then press into panko mixture, ensuring even coating. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
4. Place coated tenders on a wire rack set over a baking sheet. Refrigerate for 10 minutes to help coating adhere—this prevents breading from falling off during frying.
5. Heat 1 inch of vegetable oil in a large skillet to 350°F. Use a thermometer for accuracy. Tip: If oil smokes, it's too hot; lower heat.
6. Fry tenders in batches, without overcrowding, for 3-4 minutes per side until golden brown and internal temp reaches 165°F. Drain on paper towels. Tip: Let oil return to 350°F between batches for consistent crispness.
7. Serve immediately with your favorite dipping sauce.

Hot and crunchy, these panko tenders offer a satisfying crackle with every bite. The coating stays remarkably light and golden, perfect for dunking in ranch or honey mustard. Try them on a salad or in a wrap for a quick weeknight dinner.

Baked Panko Chicken Tenders

Upgrade your chicken game with these oven-baked panko tenders. They deliver that golden crunch without the guilt of deep frying. Ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken Tenders

• 1 lb boneless skinless chicken breasts
• 1 cup crisp panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 large free-range eggs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper
• Cooking spray (avocado or olive oil)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top; spray rack lightly with cooking spray.
2. Cut chicken breasts into 1-inch wide strips. Pat dry with paper towels, then season with salt and pepper.
3. Set up three shallow bowls: first with flour mixed with garlic powder and paprika; second with beaten eggs; third with panko and Parmesan.
4. Dredge each chicken strip: coat in flour (shake off excess), dip in egg, then press into panko mixture until evenly coated.
5. Place coated strips on the prepared wire rack, spacing them at least 1/2 inch apart for even airflow.
6. Lightly spray the tops of all tenders with cooking spray — this helps achieve a golden crunch.
7. Bake for 12–15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. Let rest 2 minutes before serving.

Perfectly crunchy on the outside, juicy inside. These tenders pair well with honey mustard or ranch. Great for a quick weeknight dinner or game-day snack.

Spicy Buffalo Panko Chicken Tenders

Bursting with heat and crunch, these Spicy Buffalo Panko Chicken Tenders are a game-day favorite. They're quick to make and deliver that tangy, fiery kick every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 pound boneless, skinless chicken tenders
• 1 cup well-shaken buttermilk
• 1/3 cup spicy buffalo hot sauce (divided)
• 1 cup all-purpose flour
• 2 large farm-fresh eggs
• 2 cups crispy panko breadcrumbs
• 1/2 cup melted unsalted butter
• 1 teaspoon fine sea salt
• 1/2 teaspoon finely ground black pepper
• high-smoke-point canola oil (for frying)

Instructions

1. In a medium bowl, whisk together buttermilk and 2 tablespoons buffalo hot sauce. Add chicken tenders, turning to coat. Cover and refrigerate at least 30 minutes (up to 2 hours) to tenderize.
2. Set up a breading station: In a shallow dish, whisk together flour, salt, and pepper. In a second dish, beat eggs. In a third dish, place panko breadcrumbs.
3. Remove chicken from marinade, letting excess drip off. Dredge each tender in flour mixture, shaking off excess. Dip in eggs, then coat with panko, pressing gently to adhere. Place on a wire rack.
4. Heat 1/2 inch canola oil in a large heavy skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer. If you don't have a thermometer, test by dropping a panko crumb in — it should sizzle immediately.
5. Fry tenders in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature registers 165°F. Drain on a wire rack set over a baking sheet.
6. In a small bowl, whisk together remaining buffalo hot sauce (about 3 tablespoons) and melted butter. Brush or toss fried tenders with the sauce until evenly coated.
7. Serve immediately with ranch or blue cheese dressing and crisp celery sticks.

With a shatteringly crisp panko crust and a lip-tingling buffalo glaze, these tenders are pure addictive. Dip them in cool ranch for the ultimate contrast — or pile them on a salad for a spicy crunch.

Honey Mustard Panko Chicken Tenders

Ditch the takeout and make these honey mustard panko chicken tenders instead. They're pan-fried to a perfect golden crunch with a sweet and tangy kick that beats any restaurant version.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken

• 1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

For the Honey Mustard Coating

• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard

For Breading and Frying

• 1 cup panko breadcrumbs (Japanese-style)
• 2 large eggs, beaten
• 1/4 cup vegetable oil (such as canola or peanut)

Instructions

1. Pat the chicken tenders dry with paper towels. Season evenly with salt, pepper, and garlic powder.
2. Set up three shallow bowls: one with flour, one with eggs whisked together with honey, Dijon mustard, and whole-grain mustard, and one with panko breadcrumbs.
3. Dredge each tender first in flour, shaking off excess. Then dip into the honey mustard egg mixture, letting any excess drip off. Finally, coat thoroughly in panko, pressing gently to adhere.
4. Heat oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place breaded tenders in a single layer, working in batches if needed. Tip: Do not overcrowd the pan; this ensures even browning and a crispy crust.
5. Cook for 4-5 minutes per side, turning once, until the coating is deep golden brown and the internal temperature reaches 165°F. Tip: Use an instant-read thermometer for accuracy. Drain on a wire rack set over a baking sheet to keep them crunchy.
6. Repeat with remaining tenders. If oil smokes, lower the heat slightly. Tip: Wipe out the pan between batches to remove burnt bits that can ruin the oil.

Leftovers stay crispy for up to two days when reheated in an air fryer. Serve these tenders with extra honey mustard for dipping or slice them over a fresh green salad for a quick weeknight dinner.

Parmesan Crusted Panko Chicken Tenders

Here's a crispy, cheesy chicken tender recipe that delivers restaurant crunch at home. No deep frying needed—just panko and Parmesan for golden perfection.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb chicken tenders (or 2 boneless skinless chicken breasts, sliced into strips)
• 1/2 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 2 large farm-fresh eggs
• 1 1/2 cups crisp panko breadcrumbs
• 3/4 cup finely grated Parmesan cheese
• 2 tablespoons unsalted butter, melted (or olive oil spray)

Instructions

1. Preheat your oven to 400°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack with nonstick spray.
2. Set up a breading station with three shallow bowls. In the first, whisk together flour, salt, pepper, and garlic powder. In the second, beat the eggs until smooth. In the third, combine panko and Parmesan, mixing well.
3. Pat chicken tenders dry with paper towels. Season lightly with a pinch of salt on both sides.
4. Coat each tender in the flour mixture, shaking off excess. Then dip into the beaten eggs, letting any extra drip off. Finally, press firmly into the panko-Parmesan mixture, ensuring an even, thick coating.
5. Place coated tenders on the prepared wire rack, leaving space between each for air circulation. Tip: Using a wire rack keeps the bottoms crispy—avoid a greasy tray.
6. Drizzle the melted butter evenly over the tenders (or spray with oil). Tip: This step promotes deep golden browning and extra crunch.
7. Bake for 12–15 minutes, rotating the pan halfway through, until the coating is golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Tip: For extra crispiness, switch to broil for the last 2 minutes, watching closely.
8. Let the tenders rest on the rack for 2 minutes before serving—this sets the crust.

Zesty and crunchy, these tenders rival any fried version. Serve with ranch or marinara for dipping. They're perfect as a main or sliced over salads for a protein boost.

Lemon Herb Panko Chicken Tenders

Here's a crispy, zesty chicken tender recipe that comes together in under 30 minutes. These lemon herb panko tenders are perfect for a quick weeknight dinner or a crowd-pleasing snack.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb fresh chicken tenders
• 1 cup crispy panko breadcrumbs
• Zest of 1 fresh lemon
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp finely ground black pepper
• 2 farm-fresh large eggs
• 1/2 cup all-purpose flour
• 1/4 cup canola oil for frying

Instructions

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The result is a crunchy, golden crust with bright citrus and herbal notes. Serve these tenders with a squeeze of fresh lemon juice and a side of creamy ranch or honey mustard for dipping.

Asian Glazed Panko Chicken Tenders

Oven-baked until crunchy, these Asian glazed panko chicken tenders are a savory-sweet weeknight win. Juicy inside, shatteringly crisp outside, and coated in a soy-ginger glaze.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil spray

For the Glaze

• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon toasted sesame seeds
• 2 tablespoons sliced green onions

Instructions

1. Pat chicken strips dry with paper towels for better coating adhesion.
2. Set up breading station: one shallow bowl with flour, garlic powder, salt, and pepper; second with beaten eggs; third with panko.
3. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with vegetable oil spray.
4. Coat each chicken strip first in flour mixture, shaking off excess. Dip into egg, then press into panko to coat evenly.
5. Place breaded tenders on prepared rack, spaced apart so they crisp evenly. Spray tops generously with vegetable oil spray.
6. Bake for 12–15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
7. While chicken bakes, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan.
8. Bring glaze to a simmer over medium heat, stirring often, until slightly thickened, about 3–4 minutes. Do not over-reduce.
9. Remove glaze from heat and stir in toasted sesame seeds.
10. As soon as chicken is done, transfer to a large bowl and pour glaze over top. Toss quickly to coat each tender evenly.
11. Garnish with sliced green onions and extra sesame seeds. Serve immediately.

Glazed and gleaming, these tenders hit every note: salty, sweet, umami, with a pop of sesame. Pile them over steamed jasmine rice or stuff into lettuce wraps for a low-carb option. They vanish fast from a party platter.

Coconut Panko Chicken Tenders

Every home cook needs a go-to crunchy chicken tender recipe. These coconut panko tenders bring tropical flavor without fuss. Get ready for golden, sweet, and crunchy perfection.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb chicken tenders (about 8-10)
• 1 cup sweetened shredded coconut
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large farm-fresh eggs, beaten
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying (about 1 inch deep)

Instructions

1. Set up a breading station: three shallow bowls. First bowl: flour mixed with salt and pepper. Second bowl: beaten eggs. Third bowl: combine panko and shredded coconut.
2. Pat chicken tenders dry with paper towels.
3. Dredge each tender in flour, shaking off excess.
4. Dip into egg, letting excess drip off.
5. Press into panko-coconut mixture, coating evenly.
6. Place breaded tenders on a wire rack and let rest 5 minutes — this helps the coating adhere.
7. Meanwhile, heat 1 inch of oil in a large skillet to 350°F. Use a thermometer for accuracy.
8. Fry tenders in batches, without overcrowding, about 3-4 minutes per side, until golden brown and internal temperature reaches 165°F.
9. Transfer to a paper towel-lined plate to drain.
10. Sprinkle with flaky sea salt if desired.

Kick up the flavor by serving with a sweet chili dipping sauce or a creamy coconut-lime dip. The crunchy exterior gives way to juicy chicken, making these tenders a crowd-pleaser. Perfect for game day or a quick weeknight dinner.

BBQ Panko Chicken Tenders

Got a craving for crispy, smoky chicken tenders? These BBQ Panko Chicken Tenders deliver big flavor with minimal fuss. Perfect for game day or a quick dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

• 1 lb boneless skinless chicken tenders
• 1 cup panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup your favorite BBQ sauce, divided
• Cooking spray

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, whisk together panko, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Pat chicken tenders dry with paper towels. This helps the coating stick.
4. Brush each tender with 1/4 cup BBQ sauce, coating all sides.
5. Press each coated tender into the panko mixture, turning to coat evenly. Gently press crumbs to adhere.
6. Place tenders on the prepared baking sheet. Lightly spray tops with cooking spray for extra crispiness.
7. Bake for 12 minutes. Flip tenders and bake 5-7 more minutes until golden brown and internal temperature reaches 165°F.
8. Optional: Brush with remaining 1/4 cup BBQ sauce immediately after baking for extra glaze.

Mouthwatering crunch meets smoky sweetness in every bite. Serve with extra BBQ sauce for dipping, or pile them onto a bun for an epic sandwich. These tenders are a guaranteed crowd-pleaser.

Garlic Parmesan Panko Chicken Tenders

Everybody loves a crispy chicken tender, but these are next-level. With a garlicky Parmesan panko crust, they bake up golden and crunchy without the grease. Perfect for dipping or on their own.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

For the Tenders

• 1 lb boneless skinless chicken tenders (about 8-10)
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 4 cloves garlic, minced
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil cooking spray

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Set up a breading station: shallow bowl with flour, salt, and pepper; second bowl with beaten eggs; third bowl with panko, Parmesan, and minced garlic.
3. Pat chicken tenders dry with paper towels.
4. Dredge each tender in flour mixture, shaking off excess.
5. Dip into egg mixture, letting excess drip off.
6. Press into panko mixture, coating all sides evenly.
7. Place on prepared baking sheet. Spray generously with olive oil spray. (Tip: this ensures crispiness without deep frying.)
8. Bake for 15-18 minutes, until golden and internal temp reaches 165°F. Flip halfway through for even browning.
9. Let rest 2 minutes before serving. (Tip: resting helps coating stay crunchy.)

These tenders are crunchy on the outside, tender inside. Serve with ranch or marinara for dipping, or toss in buffalo sauce for a kick. Perfect for weeknight dinner or game day.

Panko Chicken Tender Salad

A crispy, protein-packed salad that’s perfect for a quick weeknight dinner. These panko-coated chicken tenders stay crunchy even when layered over cool greens. A simple ranch dressing ties everything together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup cultured buttermilk
• 2 large eggs
• 1 cup unbleached all-purpose flour
• 1 tsp smoked paprika
• 1 tsp granulated garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups Japanese-style panko breadcrumbs
• 1 lb fresh chicken tenders
• 1/4 cup vegetable oil, plus more if needed
• 6 cups crisp mixed greens
• 1/2 cup creamy ranch dressing
• Flaky sea salt for finishing

Instructions

1. In a shallow bowl, whisk together 1 cup buttermilk and 2 large eggs until combined.
2. In another shallow bowl, combine 1 cup flour, 1 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. In a third bowl, place 2 cups panko breadcrumbs.
4. Pat dry 1 lb chicken tenders with paper towels. (Tip: Dry chicken helps coating stick better.)
5. Dredge each tender in the flour mixture, shaking off excess.
6. Dip into the buttermilk-egg mixture, letting excess drip off.
7. Coat evenly with panko, pressing gently to adhere. (Tip: Press firmly for extra crunch.)
8. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer).
9. Carefully add half the tenders to the hot oil; cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F. (Tip: Don’t overcrowd – it lowers oil temp and makes soggy coating.)
10. Transfer to a wire rack set over a baking sheet; season immediately with flaky salt. (Tip: Resting on rack keeps the crust crisp.)
11. Repeat with remaining tenders, adding more oil if needed.
12. In a large bowl, toss 6 cups mixed greens with 1/2 cup ranch dressing.
13. Divide dressed greens among plates; top with crispy chicken tenders.

Layers of cool, crisp greens contrast with the warm, crunchy chicken. The ranch ties both elements together with creamy herb notes. For a fun twist, add cherry tomatoes or crumbled bacon on top.

Panko Chicken Tender Sandwich

Just a crispy panko-crusted chicken tender on a soft bun, with fresh lettuce, juicy tomato, and creamy mayo. No fuss, just flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken Tenders

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• Vegetable oil for frying (about 1 inch deep)

For the Sandwich

• 4 soft hamburger buns, split and toasted
• 4 leaves crisp iceberg lettuce
• 1 large ripe tomato, sliced into 8 rounds
• 4 tbsp creamy mayonnaise

Instructions

1. Slice chicken breasts into 1-inch thick strips. Place in a bowl with buttermilk, cover, and refrigerate for at least 30 minutes to tenderize.
2. Set up a breading station: one shallow dish with flour; another with beaten eggs; a third with panko mixed with garlic powder, smoked paprika, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour, shaking off excess. Dip into egg, then press into panko mixture until fully coated. Place on a wire rack.
4. In a large skillet, heat 1 inch of vegetable oil to 350°F. Carefully place coated tenders in hot oil, not overcrowding. Fry 3-4 minutes per side until golden brown and internal temp reaches 165°F. Transfer to paper towel-lined plate.
5. Toast buns in a dry skillet or under broiler about 1 minute until lightly golden.
6. Spread 1 tablespoon mayo on each bottom bun. Layer lettuce, two tomato slices, then chicken tenders. Close with top bun.

Biting in, the crispy panko crust shatters against the soft bun, with cool lettuce and creamy mayo balancing the crunch. Serve with extra pickles or hot sauce on the side for a kick.

Air Fryer Panko Chicken Tenders

Looking for crispy chicken tenders without the oil? These air fryer panko chicken tenders are ready in minutes and perfectly golden. No deep frying needed.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb boneless skinless chicken tenders, patted dry
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 2 large farm-fresh eggs, beaten
• 1/2 cup all-purpose flour
• Olive oil cooking spray

Instructions

1. Preheat air fryer to 400°F (200°C).
2. Set up breading station: In three shallow bowls, place flour, beaten eggs, and panko mixed with garlic powder, smoked paprika, salt, and black pepper.
3. Pat chicken tenders dry with paper towels for better adhesion.
4. Coat each tender: dredge in flour, dip into eggs (let excess drip off), then press firmly into panko mixture until fully coated. Tip: use one hand for dry ingredients and one for wet to avoid clumping.
5. Spray air fryer basket with olive oil cooking spray. Place tenders in a single layer, not overlapping. Spray tops generously with cooking spray for extra crunch.
6. Cook for 6 minutes, flip, then cook another 4–6 minutes until golden brown and internal temperature reaches 165°F (74°C). Don't overcrowd; cook in batches if needed.
7. Let rest 2 minutes before serving to lock in juices.

Make these tenders your go‑to weeknight win. Pair them with a tangy honey mustard or pile them into a wrap with crunchy lettuce and tomato. The panko stays shatteringly crisp thanks to the air fryer, and the chicken stays juicy inside.

Conclusion

Kick off your weeknight dinner rotation with one of these crispy, golden panko chicken tenders! They’re endlessly versatile and a total crowd-pleaser. I’d love to hear which recipe becomes your new favorite—drop a comment below and share this roundup on Pinterest to inspire your fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.