Saturday, April 16, 2022

Be Bold in the Kitchen

Chocolate church cake, a skillet chicken reminiscent of French onion soup, and more recipes.

Be Bold in the Kitchen

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.

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 Cooking

Connect with us on:

facebooktwitterinstagrampinterest

Change Your EmailPrivacy PolicyContact UsCalifornia Notices

LiveIntent LogoAdChoices Logo

The New York Times Company. 620 Eighth Avenue New York, NY 10018

No comments:

Post a Comment