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.
1. Roasted Chicken Thighs With Hot Honey and Lime
Hot sauces can be very different from one another. Dial up (or down) the level of heat in this recipe from Vallery Lomas by picking a hot sauce that suits your taste. Serve with a crunchy green salad or coleslaw.
