Sauce Up Your Life

A michelada-inspired marinade, chermoula, creamy cucumber yogurt and more recipes.

View in browser|nytimes.com Continue reading the main story July 16, 2022 Ryan Liebe for The New York Times Sauce Up Your Life In Ali Slagle's michelada chicken, the ingredients for the classic Mexican drink are transformed into a delicious marinade and sauce. Nargisse Benkabbou cooks shrimp and orzo (above) in chermoula for a perfectly seasoned one-pot meal. And Melissa Clark's latest sheet-pan recipe features not one, but two sauces: a pan sauce that renders from roasted chicken, sour cherries and softened onions; and a cucumber yogurt sauce to finish off the meat and fruit. You'll find those, and more dishes to cook this weekend, in our weekly collection of popular New York Times Cooking recipes. Continue reading the main story ADVERTISEMENT Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Chicken Thighs With Sour Cherries and Cucumber Yogurt By Melissa Clark 45 minutes Makes 4 to 6 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. One-Pot Chermoula Shrimp and Orzo By Nargisse Benkabbou 25 minutes  Makes 4 servings Chris Simpson for The New York Times. Food Stylist: Frances Boswell. Michelada Chicken By Ali Slagle 45 minutes Makes 4 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Cold Noodle Salad With Spicy Peanut Sauce By Hetty Mckinnon 20 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