Keep It Cool (or Make It Hot!)

Turn on the oven for tfaya baked chicken, or find relief in a smashed pickle salad.

View in browser|nytimes.com Continue reading the main story June 11, 2022 Ryan Liebe for The New York Times Keep It Cool (or Make It Hot!) It's the season of alternating cravings: You may find yourself leaning toward the piping hot and spicy, like Ali Slagle's green curry glazed tofu (above), or toward a cool and refreshing dish, like her smashed pickle salad. Perhaps you're still game to turn on the oven for Nargisse Benkabbou's tfaya baked chicken, packed with the flavors of Morocco. Or maybe a park picnic is in the books, and you've been assigned the macaroni salad: Alexa Weibel's recipe with lemon and herbs is the way to go. You'll find those and other popular New York Times Cooking recipes from the week in this collection. Continue reading the main story ADVERTISEMENT Chris Simpson for The New York Times. Food Stylist: Frances Boswell. Smashed Pickle Salad By Ali Slagle 10 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Tfaya Baked Chicken By Nargisse Benkabbou 1 hour Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Green Curry Glazed Tofu By Ali Slagle 25 minutes Makes 2 servings Yossy Arefi for The New York Times (Photography and Styling) Macaroni Salad With Lemon and Herbs By Alexa Weibel 25 minutes Makes 10 cups 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