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There’s a lot to like about this chile lime chicken
Lemons get a lot of love — and rightfully so! — but today I’d like to turn our attention to limes. (The fact that my last name is pronounced “lime-cooler” should not be taken as bias here.) Both fruits are tart, tangy and sour, but lime has a floral crispness that I miss whenever I sub in lemon. Limes also have the faintest bitter edge to their sharpness, just enough to round out their flavor. (And compared with their lemon siblings, they are generally more adorably spherical.) We have a lot of recipes that really let limes shine: coconut-lime rice with peanuts, cumin-lime shrimp with ginger and Florida lime pie, to name a few. Add to that list this new chile lime roast chicken from Octavio Peña, a beautiful spatchcocked bird that pairs lime’s brightness with warm, earthy herbs and spices: cumin, coriander, paprika and oregano. (You can find spatchcocking directions here, or feel free to swap in about three pounds of bone-in, skin-on chicken thighs if you prefer.) To capitalize on those flavorful drippings, the chicken roasts on top of a mix of carrots and baby potatoes. The leftovers would be amazing wrapped into flour tortillas with salsa, sour cream and — yup — a squeeze of lime. Featured Recipe Chile Lime Roast ChickenNew and noteworthyBomdong bibimbap (spring cabbage, rice and eggs): Recipes that hinge on fresh, crunchy cabbage are an immediate yes from me, and this 15-minute dish from Eric Kim is the light dinner of my dreams. If you can’t find bomdong — a tender Korean spring cabbage — the inner leaves of a napa cabbage will work just fine, or you could try a sturdy lettuce like Little Gem or romaine. Any of those will hold up nicely to the garlicky, gochugaru-flecked sesame dressing. Glazed chile-garlic meatballs: This versatile dish from Ifrah F. Ahmed is sort of a choose-your-meatball adventure. Use ground chicken, beef or turkey in the meatball mix; all will taste great in the soy and chile-garlic glaze. Serve your meatballs with rice and whichever cucumber salad you like, or — just a thought — tuck them into rolls with cucumber spears, pickled carrots and cilantro sprigs for bánh-mì-style heroes. Banana sticky toffee pudding: For someone who doesn’t love bananas on their own, I really love banana desserts. And Claire Saffitz’s new recipe is extremely lovable, with sugared, broiled bananas on top of a walnut-studded, banana-date batter. Yes, there’s a toffee sauce — and yes, you’ll want to serve this banana beauty warm. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goSome of the cast from “The Super Mario Galaxy Movie” — Chris Pratt, Charlie Day and Keegan-Michael Key — stopped by the New York Times Cooking studio kitchen to make pizza. I haven’t seen the results yet, but if none of them use mushrooms, I will be disappointed. Click here to read excerpts from their interview and watch the video.
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