Simple Techniques for Big Flavor

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

View in browser|nytimes.com Continue reading the main story April 9, 2022 Sang An for The New York Times. Food Stylist; Simon Andrews. 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. David Malosh for The New York Times. Food Stylist: Simon Andrews. Sabut Masoor Dal By Zainab Shah 35 minutes Makes 4 to 6 servings Sang An for The New York Times. Food Stylist; Simon Andrews. Hot Mustard and Honey Glazed Chicken By Kay Chun 45 minutes Makes 4 servings Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Slow-Cooker Kofte in Tomato-Lime Broth By Ali Slagle 4 hours 10 minutes Makes 4 to 6 servings Dane Tashima for The New York Times. Food Stylist: Monica Pierini. Eggplant Parmesan Pasta By Kay Chun 35 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