These chipotle-honey chicken tacos are push-a-button easy

This slow- or pressure-cooker recipe hinges on just two ingredients: canned chipotles and honey.

View in browser|nytimes.com August 8, 2024 Sarah DiGregorio's slow cooker chipotle-honey chicken tacos. Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Let the robots do the work. I've got some summer to savor. By Mia Leimkuhler I know that back-to-school and cozy season messaging have begun to swirl around in the ether, but: It is still summer. I live in a part of the world that has particularly punishing winters, so you will have to pry warm weather and sunshine out of my sticky, sweaty hands. That also goes for summer cooking. I'll keep on keepin' on with my corn, tomatoes, zucchini, eggplant and peppers, and keep on keepin' off my oven and stove. I'm sticking with my appliance reliance — the food processor and blender for pestos and cold soups, my combination pressure- and slow cooker for all manner of delicious dinners. These chipotle-honey chicken tacos from Sarah DiGregorio can be made in either a slow cooker or a pressure cooker, though I might opt for the slow-cooker function so my home can be filled with sweet-smoky-spicy smells for longer. Serve with Millie Peartree's perky mango slaw and Naz Deravian's ranch water (if it's not a school night). Featured Recipe Slow Cooker Chipotle-Honey Chicken Tacos View Recipe → These gambas al ajillo — Spanish garlic shrimp — from David Tanis are super summery, screaming to be eaten outside with a hunk of bread and a glass of something cold and flinty. Save the rest of that bread for Melissa Clark's beautiful tomato-watermelon salad with anchovy bread crumbs, to which I'll add one of my fancier cans of sardines for extra protein. I will turn on the stove for Melissa's spicy turkey stir-fry with crisp garlic and ginger; the cooking goes so fast, and the handfuls of basil and cilantro added at the end keep things feeling fresh. These takeout-style sesame noodles, a five-star New York Times Cooking classic from Shorty Tang, Ed Schoenfeld and Sam Sifton, of course require a bit of stove time to boil the noodles. But they're served cold, slicked with a sesame-peanut butter sauce that's spiked with plenty of garlic, ginger, chile paste, rice vinegar and soy sauce. Hot noodle season will come soon enough; for now I want chilly tangles of assertively seasoned carbs. And yes, I will turn on the oven so I can keep working through my summer baking bucket list. How delicious does Samantha Seneviratne's butter cake with peaches look? "While you can use fresh or frozen peaches in this recipe," Samantha writes, "it would be best to save the juiciest in-season fruit for eating out of hand, as overly ripe fruit could make the cake soggy." That's just as well, because a basket of peaches never makes it home without me eating the ripest ones first, anyway. Long live summer! IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Gambas al Ajillo (Spanish Garlic Shrimp) By David Tanis 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Tomato-Watermelon Salad With Anchovy Bread Crumbs By Melissa Clark 30 minutes Makes 4 servings Con Poulos for The New York Times. Food Stylist: Simon Andrews. Spicy Turkey Stir-Fry With Crisp Garlic and Ginger By Melissa Clark 25 minutes Makes 4 servings Craig Lee for The New York Times Takeout-Style Sesame Noodles Recipe from Shorty Tang and Ed Schoenfeld Adapted by Sam Sifton 10 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Mango Slaw By Millie Peartree 5 minutes, plus chilling Makes 3 cups Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Ranch Water By Naz Deravian 5 minutes Makes 1 serving  Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Butter Cake With Peaches By Samantha Seneviratne 1 1/2 hours Makes 10 to 12 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. 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