Latest news with #summery

New York Times

A Very Tomatoey Skillet Chicken Dinner

Good morning! Today we have for you: A summery skillet chicken dinner Alexa Weibel's five-star, one-pot zucchini-basil pasta Plus, a thicker, fluffier tzatziki for all your spreading and dipping needs A very tomatoey skillet chicken dinner By Melissa Clark I'm back from vacation, soaked in sunshine and having eaten so much superfresh seafood that I can now breathe comfortably underwater. But while I'll miss the sublime vistas of mountains and coast, I'm glad to be back at my own stove. I'm excited for August's bounty of fruits and vegetables, which, to be honest, were a bit scarce on my trip. I didn't even bother to unpack before speeding off to the farmers' market to stock up on so many tomatoes, cucumbers, greens and zucchini. Maybe even too many. Now then, what shall I do with all of it? After 10 fishy days, I'm definitely ready for a little chicken. Yasmin Fahr has me covered with her new recipe for Dijon chicken with tomatoes and scallions. In this one-pot wonder, she melts tomatoes and scallions in the savory pan juices alongside quick-cooking boneless chicken thighs. Spiked with mustard, white wine and plenty of herbs, it's both bright and meaty, with vegetables galore. Add a slice of chewy country bread and rejoice in peak summer. It's almost a vacation in a pot. Featured Recipe View Recipe → Tangy tzatziki: Eric 'Cool as a Cucumber' Kim's tzatziki is thicker and fluffier than other versions, because he drains the liquid from both the yogurt and the shredded cucumbers before mixing them together. It's also slightly milder. Soaking the garlic in vinegar mellows its pungency, adding a gentle kiss rather than an intense punch. Spread it on sliced tomatoes alongside warm pita bread for a light summer lunch. Want all of The Times? Subscribe.