Crispy Sour Cream and Onion Chicken Forever

Make Ali Slagle's recipe, or any of the top recipes of the week.

View in Browser Add nytdirect@nytimes.com to your address book. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Saturday, October 10, 2020 Crispy Sour Cream and Onion Chicken Forever This weekend make Ali Slagle’s dip-inspired crispy sour cream and onion chicken (above), Dorie Greenspan’s lemon goop or Kay Chun’s roasted salmon with miso rice and ginger-scallion vinaigrette. Find more recipes in the collection below.   Andrew Scrivani for The New York Times Recipes for the Weekend ADVERTISEMENT   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Crispy Sour Cream and Onion Chicken 35 minutes, 4 servings   Gentl and Hyers for The New York Times (Photography and Styling) Lemon Goop and Vinaigrette 1 1/2 hours, 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette   David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette 30 minutes, 4 servings   Linda Xiao for The New York Times Toasted Coconut Rice With Bok Choy and Fried Eggs 30 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018