Sometimes we publish a recipe on New York Times Cooking that aligns so perfectly with this newsletter and our cause — food for busy people who still want something good to eat — that I get excited to tell you about it. That’s the case with Vallery Lomas’s new roasted chicken thighs with hot honey and lime. The ingredients are minimal; the flavors are maximal. It’s easy to put together, makes clever use of staples (garlic and onion powders, honey, hot sauce), and it’s already racking up rave reviews. And really, I just want to have it for dinner as soon as possible, spritzed with lime.
We’re hot honey advocates here at NYT Cooking; that chicken recipe is just the beginning. We put it on shrimp, ribs and nuts. We even put it on matzo brei, the egg-and-matzo scramble for Passover, and a recipe you need this week if you celebrate the holiday (though if you want a traditional, less frisky matzo brei, we also have a classic recipe). You might also require this brisket from Joan Nathan, the queen of Jewish cooking in America, whose holiday dishes are essentials.
Comments? Questions? Suggestions? Email me at [email protected]. It’s always good to hear from you.
I’m also making:
Black pepper stir-fried tofu and asparagus, sheet-pan feta with chickpeas and tomatoes, tuna mayo rice bowls, matzo ball soup with celery and dill.
1. Roasted Chicken Thighs With Hot Honey and Lime
Hot sauces can be very different from one another. Dial up (or down) the level of heat in this recipe from Vallery Lomas by picking a hot sauce that suits your taste. Serve with a crunchy green salad or coleslaw.
2. Roasted Salmon With Peas and Radishes
So pretty in pink, like Molly Ringwald or a magnolia tree. This recipe from Kay Chun is a five-star spring dinner, with an easy pan sauce that’s especially brilliant, thanks to a few secret ingredients.
3. Lemony Pasta With Asparagus and White Beans
I’m an asparagus fiend, so that’s what you’ll find me cooking for the next several weeks. This Melissa Clark recipe is particularly satisfying, with two bunches of asparagus and a can of white beans tumbled in.
4. Spicy Shrimp Patties
This new recipe from Zainab Shah combines chopped shrimp with ginger, garlic, chile powder, cumin and garam masala to make pan-fried cakes that I’ll doubtlessly be eating all spring and summer. (Extra patties freeze well, and you can cook them straight from the freezer.)
5. Cagaar (Spinach Stew)
This simple-to-make Somali stew from Ifrah F. Ahmed is bright from cilantro and jalapeño, thick with spinach and tomatoes, and deep from the use of xawaash, the warm spice blend that includes cumin, coriander and cloves. Serve it with rice for a really good dinner.
Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.
View all recipes in your weekly plan.
The post Winner, Winner, Hot Honey Chicken Dinner appeared first on New York Times.