Browned Butter Collard Greens
Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead. Todd Coleman

The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sauteed in browned butter. SAVEUR’s executive food editor, Todd Coleman, profiled this dish in our April 2010 issue (see “Prize Chicken“).

Northern Fried Chicken Northern Fried Chicken
Blue Ribbon fried chicken gets its crispy skin from a dredge in matzo meal and a flurry of spices—a finishing drizzle of honey adds irresistibly sweet contrast.
Yield: serves 4


  • Canola oil, for frying
  • 12 tsp. hot paprika
  • 18 tsp. each cayenne pepper, dried basil, dried parsley, garlic powder, and onion powder
  • 4 egg whites, beaten
  • 12 cup flour
  • 12 cup matzo meal
  • 14 tsp. baking powder
  • 1 (3-lb.) chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • Honey, for dipping


  1. Pour oil to a depth of 2″ in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°.
  2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl.
  3. Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10-12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you’d like.

Note: To make this recipe Kosher for Passover, substitute 1/2 cup fine-ground matzo meal for the flour.