David Malosh for The New York Times. Food Stylist: Simon Andrews. Editors’ Collection From Our Cooking Newsletter Recipes selected by Sam Sifton, Melissa Clark and New York Times Cooking editors for our Cooking newsletter. Sign up to get the newsletter delivered directly to your inbox six times a week. EmailShare on PinterestShare on FacebookShare on Twitter
Hot Sauce Roast Chicken With Tangy Kale Salad Alexa Weibel, Josef Centeno, Betty Hallock 1 1/2 hours, plus resting
Grilled Za’atar Chicken With Garlic Yogurt and Cilantro Melissa Clark 30 minutes, plus marinating time
Sweet and Sour Pork Cathy Erway, Brandon Jew, Noah Kopito 45 minutes, plus at least 2 hours’ marinating