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Articles in this issue: Crispy Chicken Thighs Roasted Cod and Potatoes Sweet Plantain Fries Zucchini Salad With Sizzled Mint and Feta Toasted Coconut Rice With Bok Choy and Fried Eggs Grilled Hasselback Kielbasa With Jalapeño Honey Grilled Eggplant, Herby Lentils and Turmeric Tahini Beans and Greens Stew With Doenjang Tomato Curry Spiced Roast Chicken With Tangy Yogurt Sauce Dumpling Noodle Soup Cheesy Baked Pasta With Sausage and Ricotta Broiled Salmon With Mustard and Lemon Easy Burritos Slow-Cooker Masala Dal Chile Crisp Fried Rice With Tofu and Edamame Roasted Shrimp With Okra and Tomatoes West Indian Kedgeree (Coconut Curry Rice With Cod) Skillet Eggs With Garam Masala and Tomatoes Pearl Couscous Salad With Shrimp and Feta Lemon-Pepper Tofu and Snap Peas Crispy Artichoke Pasta Greek Meatballs Easy Air-Fryer Asparagus Air-Fryer Chicken Tenders Air-Fryer Baked Potatoes Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy Air-Fryer Cheesecake Air-Fryer Green Beans Air-Fryer Zucchini NY Times Cooking Magazine