jilimacao Give Chicken Breasts a Chance

Hi, everyone! Mia here, filling in for Emily Weinstein today. (Ali Slagle will be with you next week!)

It’s the last day of the year — congrats, everyone — and, naturally, I’m thinking about what and how I want to eat in 2025. Nothing drastic: less “don’t eat this” and “stop doing that,” and more “lean into this” and “try some of that.”

Below are five weeknight-friendly recipes I’ve bookmarked for five personal cooking goals — maybe what I’ve outlined for myself rings true for you, too? What are your cooking plans for 2025? Anything you’re excited to try? I’m @mcleimkuhler if you’d like to follow along (or see lots of photos of my dog).

The report — put out by the Republican members of the House Select Committee on the Chinese Communist Party and the House Committee on Education and the Workforce — also recommends stricter guidelines around federally funded research, including significantly curtailing the ability of researchers who receive U.S. grants to work with Chinese universities and companies that have military ties.

Why don’t I: Give chicken breasts a chance.

I will choose chicken thighs over chicken breasts 100 percent of the time. I know this isn’t fair; it’s just that thighs are so much more forgiving to cook (and so much more succulent). But white meat is also delicious, especially when it’s prepared with lots of lemon, garlic and shallots, as it is in this New York Times Cooking classic from Pierre Franey. I’ll make extra so I have leftovers for salads and rice bowls. (We have lots of great chicken breast recipes here.)

View this recipe.

We are having trouble retrieving the article content.

Please enable JavaScript in your browser settings.

Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.

Thank you for your patience while we verify access.

Already a subscriber? Log in.

Want all of The Times? Subscribe.jilimacao