Turn on the oven for tfaya baked chicken, or find relief in a smashed pickle salad.
 | | Ryan Liebe for The New York Times |
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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. |
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