Chicken teriyaki, never not a delight

Iconically salty-sweet, shiny and glossy.

View in browser|nytimes.com Continue reading the main story February 15, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Chicken teriyaki, never not a delight By The New York Times Cooking We know it's a bit odd to ascribe an emotion to a dish, but chicken teriyaki is happy. It's iconically salty-sweet, shiny and glossy, with the most tender cut of chicken (boneless, skinless thighs) made even more succulent. This five-star recipe from Sujan Shrestha, adapted by John T. Edge, is particularly bright and cheerful, the sauce punched up with garlic, ginger, pineapple juice and cinnamon. With fluffy steamed rice and simply blanched veggies (or shredded cabbage or cucumber pickles or mac salad), it's a dinner that never fails to delight. Featured Recipe Chicken Teriyaki View Recipe → Chicken teriyaki would be right at home in our collection of cheap and easy dinner ideas, as would this new recipe for mussels in spicy green broth from David Tanis. (Tanya Sichynsky, senior editor and resident shellfish queen, confirms that mussels are "anecdotally the most affordable shellfish.") The spicy green broth here is a heady mix of ginger, cilantro, lime and serrano chiles, tempered with butter and shallots. We very likely don't need to remind you, but we will anyway: Have a good hunk of bread ready for sopping up that sauce. Hetty Lui McKinnon's stir-fried tofu with ginger isn't shy with the ginger — everyone's favorite sassy rhizome gets equal billing with tofu in this easy, economical stir-fry. A light dusting of cornstarch helps keep the bouncy tofu from falling apart, though whatever little crumbles you do get only add body to the chile-spiked soy sauce. Should you need an inexpensive way to feed a crowd — or just love having reassuring containers of leftovers in the fridge, ready for lunches and dinners — here's chicken spaghetti, Naz Deravian's take on this classic Southern casserole. Also crowd-friendly is Martha Rose Shulman's baba ghanouj, tangy with yogurt and plenty of lemon juice. And if, post-Valentine's Day, you're chocolated out (or you can never get enough chocolate but still appreciate variety), try this lovely ferni. Fariba Nafissi's recipe for Iranian rice flour pudding, adapted by Naz, comes together with four inexpensive ingredients — milk, rice flour, sugar and rose water — and some serious whisking. But your reward for all that effort (besides buff forearms) is a lightly sweetened pudding with a custard consistency to serve either warm or cold, garnished with berries or nuts or a sprinkle of ground cinnamon. MIA LEIMKUHLER Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Mussels in Spicy Green Broth By David Tanis 50 minutes Makes 4 servings Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Stir-Fried Tofu With Ginger By Hetty Lui McKinnon 20 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Chicken Spaghetti By Naz Deravian 1 hour 50 minutes Makes 6 servings  Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Baba Ghanouj By Martha Rose Shulman 1 hour 15 minutes Makes About 2 cups Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Ferni (Iranian Rice Flour Pudding) Recipe from Fariba Nafissi Adapted by Naz Deravian 20 minutes, plus an optional 3 hours' chilling Makes 4 servings 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. 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