Tom Branighan

Nov 1, 2023 | epicurious.com | Rachel Gurjar |Tom Branighan |Inés Anguiano |John Yelinek

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too. The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce.

Sep 13, 2023 | bonappetit.com | Tom Branighan

This côte de bœuf recipe comes from MaMou, a modern brasserie in New Orleans and one of our Best New Restaurants of 2023, where executive chef Thomas Branighan reimagines classic French dishes using the Creole influences picked up throughout his Southern Louisiana upbringing. This hearty bone-in ribeye steak recipe is one of the restaurant’s most showstopping main courses, served with a quick pan sauce punctuated with a symphony of peppercorns and the subtle kick of sweet pepper jelly.

Sep 13, 2023 | epicurious.com | Tom Branighan |Inés Anguiano |Chris McMillian |Rachel Gurjar

Step 1Place a rack in middle of oven; preheat to 200°. Mix 2 Tbsp. coarsely ground green pepper, 1 Tbsp. coarsely ground pink pepper, and 1½ tsp. coarsely ground white pepper in a small bowl to combine; set aside 1 Tbsp. pepper mixture for sauce. Step 2Pat one 1½"-2"-thick bone-in rib-eye steak (about 1¾ lb.) dry with paper towels and place on a wire rack set inside a rimmed baking sheet.