The top-reviewed chicken in the New York Times Cooking recipe database

... Is my oven-roasted chicken shawarma, with five stars and over 17,000 reviews.

View in browser|nytimes.com Continue reading the main story January 14, 2024 Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth. My oven-roasted chicken shawarma with five stars and over 17,000 reviews By Sam Sifton Good morning. Recipes are sheet music. Cooks are musicians. They interpret the notes differently; they play the chords differently. Arrangements can change on the fly. My Boston baked beans taste different from Amanda Hesser's now that I've made the dish a gajillion times. They're both excellent, though. They're both the same recipe. That is very much to the good. It's what makes cooking a creative act rather than a rote one. Take my recipe for oven-roasted chicken shawarma, which lots of people make. (More than 17,000 readers have given it a rating on New York Times Cooking.) I've been making it for friends and family for nearly a decade. The other night my daughter made it for me. It was utterly fantastic, and utterly her own — more lemony than mine, a little warmer in spice, the meat cut a little differently — even though she followed the recipe exactly. I loved it. I'd love to taste yours. Featured Recipe Oven-Roasted Chicken Shawarma View Recipe → So that's my dinner tonight and, if you're taking up the Well desk's Mediterranean diet challenge this week, it could be yours too. (Sign up today and you'll get a week's worth of email guidance, shopping advice and recipes.) As for the rest of the week. … Monday I love Melissa Clark's recipe for easy lentil soup, especially when I make it even easier by cooking it in a pressure cooker: Reduce the amount of stock used to three and a half cups and cook on high pressure for 12 minutes, with a natural release. Serve with crumbled feta or a dollop of sour cream. Continue reading the main story ADVERTISEMENT Andrew Scrivani for The New York Times Easy Lentil Soup By Melissa Clark 1 hour Makes 4 to 6 servings Tuesday Here's a lovely, largely hands-off recipe for crispy tofu and broccoli with ginger-garlic teriyaki sauce from Hetty Lui McKinnon — no frying required. You just dip the tofu in neutral oil, dust it with cornstarch and get it into a hot oven. The broccoli joins it on another pan while you're making the glossy sauce. So good. Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Crispy Tofu and Broccoli With Ginger-Garlic Teriyaki Sauce By Hetty Lui McKinnon 45 minutes Makes 4 servings Wednesday I like my no-recipe recipe for amatriciana on the fly even more if there's guanciale in the fridge, jowl bacon in place of the regular stuff. It's a superb weeknight feed. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Amatriciana on the Fly By Sam Sifton Thursday Tejal Rao's adaptation of the recipe for the pickled mushroom salad at Marlow & Sons, in Brooklyn, is an ace wintertime dinner if you pair it with thick cuts of toast and dollops of crème fraîche. If you can manage to do the pickling in the morning before work, allowing the mushrooms to sit and cure in the fridge all day, so much the better. Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey. Pickled Mushroom Salad Recipe from Patch Troffer Adapted by Tejal Rao 25 minutes, plus 1 hour to marinate Makes 4 servings Friday And then you can head into the weekend with Naz Deravian's new recipe for massaman curry. It's rich, mildly spicy and thicker than most other Thai curries, with an amazing balance of sour, sweet, spicy and salty that's fantastic over jasmine rice. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Massaman Curry By Naz Deravian 1 hour Makes 6 servings  Many, many thousands more recipes await you at New York Times Cooking. Yes, you need a subscription to read them. Subscriptions make this whole operation possible. Please, if you haven't taken one out yet, would you consider doing so today? Thank you. Please get in touch if you find yourself crosswise with our technology. Write to us at cookingcare@nytimes.com and someone will get back to you. Or, if you'd like to lodge a complaint or offer a compliment, you can write to me. I'm at foodeditor@nytimes.com. I can't respond to every letter. But I read every one I get. Now, it's nothing to do with crepes or fried chicken, but you shouldn't miss out on David Marchese's interview with Eddie Izzard in The New York Times Magazine. Henri Cole interviewed Louise Glück for the Paris Review and you should probably read that as well. One more: our Laura Collins-Hughes spoke with the playwright Julia Jordan on the occasion of her stepping down as the leader of the Lilly Awards. Finally, a Sunday snarl: Liam Gallagher paired up with John Squire of the Stone Roses for "Just Another Rainbow." It'd be a very different song if it were, say, Michael Stipe singing it. Which is to say: Cook your own way. I'll return on Friday. 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 Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story 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. 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