Make this easy chicken for its incredible sauce

"This recipe is all about the that sauce!!!"

View in browser|nytimes.com August 12, 2024 SUPPORTED BY INVESCO QQQ Yewande Komolafe's garlic chicken with guasacaca sauce. David Malosh for The New York Times. Food Stylist: Simon Andrews. "This recipe is all about the that sauce!!!" By Mia Leimkuhler Hello there! "Happy" Monday. Mia here, filling in for Melissa Clark, who will be back next week. Not too long ago, my colleague Tanya Sichynsky wrote about building a sauce library. Danielle, a reader, emailed asking for "a collection of five or so sauces that pack a lot of flavor and store well that I can make ahead and then use to whip together a quick, tasty meal." It got me thinking about the New York Times Cooking recipes I turn to again and again for their sauce components, doubling or tripling those sauces so that I have extra for lunches, dinners and snacks. Becky Hughes's vegan Caesar dressing immediately comes to mind — it's now the only Caesar dressing I make. Hetty Lui McKinnon's tofu cream is up there. And I never feel bad about buying too many leafy herbs — if that's even a thing — because whatever doesn't get used in this or that recipe goes into Melissa Clark's slather-it-on-everything green sauce. Then, of course, there's Yewande Komolafe's guasacaca, which anchors her garlic chicken with guasacaca sauce recipe. It's truly hard not to eat it straight from the spoon — that melding of avocado, jalapeño, vinegar, lime, garlic, parsley and cilantro is simultaneously silky and sparkly. "This recipe is all about that sauce!!!," a reader, writes. "Guasacaca sauce is so versatile. I used every last bit of it … smeared on a plate topped with an arugula salad, then slathered on hot roasted potatoes, then on a BLT. Delicious." Featured Recipe Garlic Chicken With Guasacaca Sauce View Recipe → The lemony, savory pan sauce in these one-pot chicken meatballs with greens from Yasmin Fahr is formed by a clever cooking trick. Swiss chard ribbons and lemon slices are mounded over browned meatballs before the lid goes on, so the greens and lemons give up their liquid and deglaze the pan. I know I don't need to tell you this, but: crusty bread, please! In Hetty Lui McKinnon's pasta and pickles salad, the "sauce" is a mix of tangy crème fraîche (or sour cream), garlic and pickle brine, coating a sprightly combination of short pasta, dill pickles, Parmesan and fresh dill. "This recipe is your invitation to the pasta and pickle party," Hetty writes. I accept, and I will be there early, fork in hand. I'm still very much in my "not now, fall" mind-set, so I've been full-steam ahead on summery recipes. Kay Chun's yakitori-style salmon with scallions and zucchini cheerfully acknowledges two summer truths: Food tastes better on a stick, and you can never have enough good zucchini recipes. I'm buying peaches faster than we can eat them, so I'll toss three of them into Nargisse Benkabbou's tomato and peach salad with berkoukes and save the ripest ones for Jerrelle Guy's blushing peach poundcake. To finish, this blackberry corn cobbler, also from Jerrelle. Grated corn goes into the biscuit mix, replacing the heavy cream and adding sweetness and texture. Jerrelle calls for a potato masher to crush some of those berries, but I'll use my hands — I won't have the joy of purple, berry-stained fingertips for much longer (sob). A MESSAGE FROM INVESCO QQQ Recipe For Innovation with Chef Kwame Onwuachi From ketchup to caviar, Chef Kwame Onwuachi taps into cultural staples to create 5 innovative recipes inspired by companies in the Invesco QQQ ETF. Fusing personal elements from his New York childhood and Jamaican heritage, Chef Kwame's recipes bring his mantra to life — if a dish has a story, it has a soul. Invesco Distributors, Inc. Watch Now IN THIS NEWSLETTER Johnny Miller for The New York Times. Food Stylist: Vivian Lui. One-Pot Chicken Meatballs With Greens  By Yasmin Fahr 40 minutes Makes 4 servings Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Yakitori-Style Salmon With Scallions and Zucchini By Kay Chun 45 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Pasta and Pickles Salad  By Hetty Lui McKinnon 30 minutes Makes 4 servings Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff. Tomato and Peach Salad With Berkoukes  By Nargisse Benkabbou 30 minutes Makes 4 servings  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Vegan Caesar Salad With Crisp Chickpeas By Becky Hughes 25 minutes Makes 2 to 4 servings Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou. Peach Poundcake By Jerrelle Guy 2 hours, plus cooling Makes 1 (9-by-5-inch) cake Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Blackberry Corn Cobbler By Jerrelle Guy 1 hour Makes 8 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 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. 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