11.1 New York Times Cooking
11.1.1 Chicken Teryaki
This one was recommended by Jamelle Bouie in his weekly newsletter. He recommends using orange juice in place of pineapple and cooking on skewers. Sounds good.
11.1.2 Stuffed Shells
Actually, I’ve cooked this one many times.
11.1.3 Marinara Sauce
Good basic recipe; probably could use some crushed red pepper and maybe fennel.
11.1.4 Naan
11.1.5 Pita
This worked very well the first time I tried it. I then ate them stuffed with a variety of leftovers in the refrigerator.
11.1.6 Sazon Chicken
This calls for breast meat; I’m going to try it with thighs.