How do you like your chicken? There's a New York Times Cooking recipe for every which way. Maybe boneless thighs seasoned like souvlaki and paired with a Greek salad and tzatziki, as prepared in this Ali Slagle recipe (above), speak to you. Perhaps you'll like ground chicken, smashed, grilled and tucked between soy-lime mayonnaise-slathered buns, as Yasmin Fahr does. Well-seasoned, maple-glazed bone-in thighs may be the move, as Millie Peartree recommends. Find those recipes — as well as plenty of chicken-free recipes — in our collection of the most popular recipes of the week.
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