From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors.
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To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
Season the chicken breasts with salt and pepper and add to the saucepan
Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking Transfer the chicken to a cutting board and the stock to a measuring cup. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them Here are the dishes they've loved the most.
Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon. 1, we at new york times cooking have published more than 400 new recipes (phew!), and our dear readers have enjoyed cooking and eating all of them Below are the 25 recipes that they’ve visited again and again and loved most so far. When you’re wiped out or short on time, these easy recipes for meatloaf, chili, pasta and more will save you.
