Spicy honey chicken with broccoli, dumpling salad with chile crisp vinaigrette and Magnolia Bakery's famous banana pudding.
 | | Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. |
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Our 50 most-loved, most-cooked, most-talked-about recipes of 2023 |
Thankfully, though, summer isn't over quite yet, so grab some peak season zucchini for Kay Chun's crispy zucchini heroes. With tangy pickles and oregano vinaigrette, her satisfying sandwiches strike the right balance of flavors. As does Ali Slagle's one-dish baked rice dinner with hearty white beans, sweet caramelized leeks and bright lemon and herbs. In his recipe for pineapple-marinated chicken breasts, Eric Kim employs grated pineapple to both infuse white meat chicken with flavor and break down its thick, connective tissues, resulting in a dish that's wonderfully tart and tender — another perfect balance. |
And because it's not summer without a state fair (and state fair food), here's Lidey Heuck's new recipe for funnel cake. You don't need the traditional funnel — a glass measuring cup will work just fine — but you will want plenty of powdered sugar to recreate that nostalgic, messy kid-at-a-carnival feeling. Pair those fried cakes with balloons and a petting zoo. |
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