NYT Cooking: These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive
Sticky Baked Chicken with Apricot, Sage and Lemon Zest
Chicken Thighs with Artichoke Hearts and Feta Cheese - This is a quick Greek inspired chicken dish and a great way to make boneless chicken thighs. Adjustments: Use full fat feta. Also, I wonder if I could do it with chicken tenders instead of thighs?