A classic chicken dinner with over 10,000 reviews
Good morning. It's been nearly a decade since the designer Steven Stolman taught me to make his chicken Provençal (above), and I've made it one gajillion times since (approximately). It's a staple for dinner parties and Sunday suppers in my house — an excuse to iron napkins and use the plates we inherited from my wife's grandmother, to finish the night with a glass of Sauternes and pretend I'm a grown-up. Not that you have to do that! Chicken Provençal is just as good eaten with mismatched silverware and glasses of milk, a fragrant, lemon-garlicky taste of an imaginary commune where you might walk the dogs off-leash through a field after dinner, peonies and lavender everywhere. (In reality, you could just retire to a couch and watch Cary Grant in "To Catch a Thief.") Featured Recipe Roasted Chicken ProvençalSo that's Sunday sorted. As for the rest of the week. … MondayPassover begins today and we have loads of recipes for the Seder table. But for those who don't observe, I'm thinking it's just the night for Yewande Komolafe's incredible recipe for baked tofu with peanut sauce and coconut-lime rice.
TuesdayRick Martínez has a new recipe for sopa de fideo y frijoles con chorizo, a fideo and bean soup with chorizo. It's superb. You toast the thin noodles in chorizo fat, and they plump up in the blended black bean soup, which becomes thick and almost creamy. Serve with cheese, some diced white onion, cubed avocado, cilantro, hot sauce and crema. Oh, my.
WednesdayMy no-recipe recipe for a party board might be called, in some locales, a charcuterie board. The chef Gabrielle Hamilton says it's a snack tray, and she includes Pringles and Castelvetrano olives on hers. I like, among other things, sliced mortadella rolled around pickled jalapeños with a swipe of mayonnaise, shards of Parmesan cheese, cubes of salami and a stack of crackers. You can make a party board with whatever you've got!
ThursdayHere's a smart new recipe from Alexa Weibel for braised broccoli pasta that takes the cook on a real journey. You blitz onion, broccoli and garlic in a food processor, sweat it in hot oil like a sofrito, then add stock, pasta and broccoli florets to the pan. Now watch! The mixture goes from soup to stew to a glossy, luxe pasta in less than a quarter of an hour. Top with oregano bread crumbs and praise Weibel!
FridayTo welcome the weekend, try Zainab Shah's new recipe for aloo chicken, a Punjabi stew thickened with cashew butter and potatoes. It's excellent with rice as well as roti, which is a nice option if you want to ease out of the workweek with a bit of rolling and griddling.
There are thousands and thousands more recipes waiting for you on New York Times Cooking, and, yes, you need a subscription to read them. Subscriptions are what make it possible for us to keep doing this work. If you haven't taken one out yet, would you please consider doing so today? Thank you. Please write for assistance if you run into a technological roadblock. We're at cookingcare@nytimes.com. Someone will get back to you. Or you can write to me if you're piqued about something, or simply to say hello. I'm at foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I receive. Now, it's a far cry from anything to do with pine nuts or ghee, but David Coggins has a new memoir out, "The Believer: A Year in the Fly Fishing Life." You might like it even if terms like Hendrickson, blood knot and tippet are unfamiliar and you don't spend 60-plus days a year on the water. Charlotte Klein wrote a profile for Vanity Fair about the editor Adam Moss, who has in recent years become a painter, a process that informed his new book, "The Work of Art: How Something Comes From Nothing." The photographer David Walter Banks spent 24 nights alone in Georgia's Okefenokee National Wildlife Refuge and wrote about it for The Bitter Southerner, illustrating the account with his own photographs. Pretty neat. Finally, it's the singer and mandolin player Ira Louvin's birthday. He died in a traffic accident in 1965. Here he is with "Life Is Too Short." I'll see you next week.
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Sunday, April 21, 2024
A classic chicken dish that makes you feel like a grown-up
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