Parm is reinventing the traditional cacciatore with fried chicken that first gets an overnight treatment in Greek yogurt that, according to Carbone, keeps it moist. The sauce is made with sofrito, double-smoked bacon, wine, tomato sauce, and button mushrooms, plus dried black trumpet mushrooms that are toasted then ground into powder in a coffee grinder. The final touch: a bear honey jar that’s instead filled with agrodolce, an Italian sweet-sour sauce. Apply generously for best results. —Jessica Leibowitz
