These most-saved recipes put the chicken and the egg first.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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These Chicken Dinners Are Surefire Winners |
Need easy new chicken recipes for your rotation? This week's collection of the most popular New York Times Cooking recipes is a great place to start. Yossy Arefi's sheet-pan miso-honey chicken and asparagus (above) is highly adaptable. Add more or less hot sauce to suit your spiciness preferences, or swap broccolini or green beans for the asparagus. In any case, serve steamed rice with this dish, and with Zainab Shah's chicken kofta in tomato gravy. Seasoned with cumin and chile, the koftas simmer in a spiced gravy thickened with a little Greek yogurt, perfect for blanketing basmati rice (or swiping with roti or naan). Judging by its sheer number of saves, this roast tarragon-cognac chicken adapted by Melissa Clark from Christiane Baumgartner is in the near future for many of you, but, if you think the egg comes first, try one-pan fried eggs and potatoes from Naz Deravian, a prime breakfast-for-dinner candidate, and Anna Francese Gass's rigatoni alla zozzona. You'll need only the egg yolks for this rich, rib-sticking pasta. Save the whites for a batch of macarons. |
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