If Naz’s peanut-filled panang curry is one powerful reminder, another is Dawn Perry’s five-star pasta with garlicky spinach and buttered pistachios. Dawn gets maximum flavor out of just a few ingredients, including garlic and capers, to give the buttery sautéed nuts a briny depth. No nuts are needed for Diana Henry’s skillet chicken with black beans, rice and chiles. But you could add a sassy little crunch by serving it with some sliced cucumbers or fennel, sprinkled with salt and vinegar. Also, you probably already know that leftover challah makes fantastic French toast, but have you ever used it for cinnamon toast?

Source: New York Times December 11, 2023 14:49 UTC