Tangy, Bright and Rich

Readers of New York Times Cooking didn't shy away from big flavors this week.

View in browser|nytimes.com Continue reading the main story October 23, 2021 David Malosh for The New York Times. Food Stylist: Simon Andrews. Tangy, Bright and Rich Readers of New York Times Cooking didn't shy away from big flavors this week. Our most popular recipes included Yotam Ottolenghi's crispy fried chicken with a lemony sauce, and Genevieve Ko's sweet, salty and spicy stir-fried brussels sprouts. Those looking for weeknight recipes were in good hands with Kay Chun's green chile chicken tacos (above). And for baking enthusiasts craving something a little more subtle: Samantha Seneviratne's pumpkin cookies, perfect with a cup of tea. Continue reading the main story ADVERTISEMENT Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Stir-Fried Brussels Sprouts By Genevieve Ko 10 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Green Chile Chicken Tacos By Kay Chun 30 Minutes Makes 4 Servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Pumpkin Cookies By Samantha Seneviratne 45 minutes Makes 2 1/2 dozen Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Double Lemon Chicken By Yotam Ottolenghi 1 hour 15 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018