Good morning! Today we have for you:
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A perfectly balanced spicy-sweet chicken dinner
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A versatile olive oil-poached fish recipe
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And, a honey-glazed upside-down cake for pears (because they want in on the fun, too)
Rosh Hashana starts this evening, sneaking up on me as it does every autumn. Just as summer ends and the school year finds its groove, the Jewish holidays arrive — a reminder to pause amid life’s busyness and dip some apples into honey. May the next year be sweet for all of us.
Honey is traditionally woven throughout Rosh Hashana dinner, even on the savory side of the meal. The key is to balance the seasonings so nothing feels cloying. A drizzle of vinegar, a sprinkling of chiles or a squeeze of citrus can temper any excess sweetness in the best possible way.
Yewande Komolafe uses all three in her honey-glazed chicken and shallots: sherry vinegar for tang and depth, lime juice for a fruity brightness and a Thai, Scotch bonnet or serrano chile for a flash of heat, all mellowed by the honey, shallots and chicken thighs. Cooked in one skillet in under an hour, it’s a meal that feels special, whether you’re celebrating a holiday or just making Monday dinner.
Featured Recipe
Honey-Glazed Chicken and Shallots
More food for thought
Challah bread: If you start right now, you’ll have just enough time to make Claire Saffitz’s fluffy challah for tonight. Or save the recipe for tomorrow, or next week for Yom Kippur. Enriched with olive oil and honey and speckled with raisins, it’s just as good toasted for breakfast the next day as it is pulled apart while still a little warm from the oven.
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The post A Perfect Spicy-Sweet Chicken Dinner appeared first on New York Times.
