Saturday, April 9, 2022

Simple Techniques for Big Flavor

Hot mustard and honey glazed chicken, sabut masoor dal and more recipes.

Simple Techniques for Big Flavor

Some nights call for shortcuts that yield maximum taste. This week, readers turned to Kay Chun's hot mustard and honey glazed chicken (above), with Asian hot mustard powder amping up its sauce; her eggplant Parmesan pasta, which skips the frying of the classic dish; and Zainab Shah's recipe for sabut masoor dal, which uses high heat for a dal cooked in half the time of traditional versions. If you do have space to be leisurely, there's always Ali Slagle's slow-cooker kofte in tomato-lime broth or Melissa Clark's adaptation of Shimi Aaron's pomegranate baked rice with onions and dill. Find more recipes in our collection of the most popular recipes of the week.

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