Sometimes we publish a recipe on New York Times Cooking that aligns so perfectly with this newsletter and our cause — food for busy people who still want something good to eat — that I get excited to tell you about it. That’s the case with Vallery Lomas’s new roasted chicken thighs with hot honey and lime. The ingredients are minimal; the flavors are maximal. It’s easy to put together, makes clever use of staples (garlic and onion powders, honey, hot sauce), and it’s already racking up rave reviews. And really, I just want to have it for dinner as soon as possible, spritzed with lime.
We’re hot honey advocates here at NYT Cooking; that chicken recipe is just the beginning. We put it on shrimp, ribs and nuts. We even put it on matzo brei, the egg-and-matzo scramble for Passover, and a recipe you need this week if you celebrate the holiday (though if you want a traditional, less frisky matzo brei, we also have a classic recipe). You might also require this brisket from Joan Nathan, the queen of Jewish cooking in America, whose holiday dishes are essentials.
Comments? Questions? Suggestions? Email me at dearemily@nytimes.com. It’s always good to hear from you.
2. Roasted Salmon With Peas and Radishes
So pretty in pink, like Molly Ringwald or a magnolia tree. This recipe from Kay Chun is a five-star spring dinner, with an easy pan sauce that’s especially brilliant, thanks to a few secret ingredients.
4. Spicy Shrimp Patties
This new recipe from Zainab Shah combines chopped shrimp with ginger, garlic, chile powder, cumin and garam masala to make pan-fried cakes that I’ll doubtlessly be eating all spring and summer. (Extra patties freeze well, and you can cook them straight from the freezer.)
View this recipe.
5. Cagaar (Spinach Stew)
This simple-to-make Somali stew from Ifrah F. Ahmed is bright from cilantro and jalapeño, thick with spinach and tomatoes, and deep from the use of xawaash, the warm spice blend that includes cumin, coriander and cloves. Serve it with rice for a really good dinner.
View this recipe.
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