“Astonishingly good” chicken adobo

And stunning pistachio macarons, crowd-pleasing breakfast casserole and perfectly balanced pumpkin spice.

View in browser|nytimes.com Continue reading the main story September 2, 2023 Craig Lee for The New York Times Our five-star, 'astonishingly good' chicken adobo It's always fun to read through the notes on New York Times Cooking recipes. But it's imperative to do so for our chicken adobo (above), a recipe from Amy Besa and Romy Dorotan, adapted by Sam Sifton. As Sam notes, adobo has endless variations across the Philippines, and you'll find examples of those different versions in the recipe notes. "My family was from the Visayas, Bohol to be exact, and my family never used coconut milk," writes Glenn, a reader. Dhel recommends cane vinegar, Deborah reaches for seasoned rice vinegar and Damon uses apple cider vinegar. And another reader, Steve Muni, offers this quick salad to eat alongside: "A relish of two parts chopped tomato and one part chopped white onion, flavored with a little lemon juice and salt, makes a nice accompaniment." Featured Recipe Chicken Adobo View Recipe → If fall's arrival has you excited to bake, Claire Saffitz is here with a new recipe for that most adorable and delectable of French treats: macarons. In classic Claire fashion, she breaks down exactly how to make gorgeous chocolate, pistachio and raspberry macarons at home, and you can watch her make them step by step in our newest "Try This at Home" video. (Because you might be wondering: coconut macaroons are a different thing, and we have a recipe for those, too.) It's Labor Day weekend! If you have friends and family to feed, pass them Kenji's guacamole with grilled corn to snack on while the chili simmers. And Lidey Heuck's breakfast casserole is an easy way to feed a crowd (and with its hearty, eggy sausage interior and hash-brown topping, it'd be a fantastic breakfast-for-dinner option). We have plenty more Labor Day weekend cooking ideas for you here — shish kebab and strawberry poke cake, anyone? Lastly, for all P.S.L.-season observers, we have Naz Deravian's recipe for pumpkin spice blend. Mix into pancakes, quick breads and — of course — lattes. It would also work quite well added to that aforementioned chili or a Japanese curry, no pumpkin required. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Continue reading the main story ADVERTISEMENT Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano. Pistachio Macarons By Claire Saffitz About 2 ¾ hours, plus at least 24 hours chilling Makes 23 macarons David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. Guacamole With Grilled Corn By J. Kenji López-Alt 25 minutes, plus time for grill to heat Makes About 3 cups Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Pumpkin Spice By Naz Deravian 10 minutes Makes 2 tablespoons ground spice blend Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Breakfast Casserole  By Lidey Heuck 1 hour 20 minutes Makes 8 servings Craig Lee for The New York Times Chicken Adobo Recipe from Amy Besa and Romy Dorotan Adapted by Sam Sifton 2 hours, plus 2 hours' refrigeration 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 Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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