April 16, 2022
Sometimes subtle flavors just don't cut it. This week, readers loved recipes like Lisa Donovan's rich chocolate church cake and Yasmin Fahr's skillet chicken with mushrooms and caramelized onions (above), which is reminiscent of French onion soup. They found comfort in the warming spices of Zainab Shah's keema Shimla mirch, with ground chicken and bell peppers; and in Melissa Clark's adaptation of torta rustica with ricotta and spinach, which can be made with ham, olives or even sun-dried tomatoes for extra oomph. And for speedy dishes: Yotam Ottolenghi's yogurty butter beans with pistachio dukkah and Kay Chun's salmon soba noodles with ponzu-scallion sauce. Find more recipes in this collection.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
By Zainab Shah
30 minutes
Makes 2 to 4 servings
Mark Weinberg for The New York Times. Food Styling by Barrett Washburne.
By Lisa Donovan
1 hour, plus cooling
Makes One 9-inch layer cake
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
By Yasmin Fahr
Makes 4 servings
Recipe from Sophie Minchilli and Nancy Harmon Jenkins
Adapted by Melissa Clark
About 2 hours, plus chilling and cooling
Makes 10 to 12 servings
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