NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
NYT Cooking: In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe’s eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as sponge. Whipping the eggs creates the surprisingly creamy, soft and definitively fudgy texture.
NYT Cooking: David Wondrich, the mixologist and author, said this punch, which begins with a sugar and lemon peel "shrub,'' is "lowish on the alcohol, and slightly unusual. People like it when I make it.''