There are so many small, everyday things that make me feel like an organized person. Finishing a book. Making an appointment at the dentist. Parallel parking. But nothing makes me feel like a successful person more than marinating chicken for dinner in the morning. Foresight, efficiency! I can do it all!
So here’s Farideh Sadeghin’s game plan Tandoori ChickenTomorrow morning, I’ll carve out about 20 minutes — after making coffee and walking the dog — to rub chicken legs with salt and lemon juice and make a tangy paste out of garlic, ginger, yogurt and lots of warm spices. That paste goes on the chicken, the chicken goes in a bag, the bag goes in the fridge and I move on with my Sunday knowing that not only is dinner ready, but it’s going to be incredibly delicious — the result of a long, luxurious marination. Now all I have to do is put the chicken in the oven and make the rice (hurry up, my zojirushi friend) and a quick Cucumber RaitaI’m pretty good at it, and so are you.
Featured Recipes
Tandoori Chicken
This is beautiful Sticky miso salmon bowl This recipe by Andy Baraghani is something I want to eat every day: salmon fillets coated in miso, glazed with grapefruit peel and glazed in the broiler on a bed of rice topped with sliced scallions and a little butter. Andy suggests serving it with kimchi, and yes. Here’s Eric Kim’s recipe Cucumber Slice – Quick KimchiAs much fun it is to say, it is equally fun to eat.
It is also really beautiful FarinataChickpea Flour and Onion Pancake by Brian Levy. “A simple pancake typically made with just chickpea flour, water, olive oil, and salt, it’s inexpensive, gluten-free, and suitable for vegetarians,” Brian writes. “It can be very thin, which highlights its crisp, golden exterior, and is typically eaten plain or with cured meats. This version is thicker, which showcases its creamy herb-infused interior, and is topped with an array of garnishes for a more hearty dish.”
Time to eat two pastas, one hot, one not so hot. Ke Chun Eggplant Parmesan Pasta When you want eggplant parm (always) but don’t want to turn on your oven (also always these days). Recipe by Yasmin Fahr Citrusy Couscous Salad with Broccoli and Feta Can be served warm, but I prefer this spicy-sweet pasta salad cold. Lauren C., a reader, nicely summarizes a recurring sentiment in the comments: “Made this exactly as written and it totally exceeded expectations. This would be a great dish at any barbecue or potluck.”
On the subject of potlucks, I always feel like a pretty good person when something I bring is completely eaten. Yotam Ottolenghi Blueberry, Almond and Lemon CakeA perfect balance of sweet and sour, seems like a sure bet — mostly because I’ll likely devour any remaining slices myself.