Brooklyn Bowl Fried Chicken

cooking.nytimes.com

This fried chicken is a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn.

submitted by Mike Pick

• chicken
• dinner
• easy
• fried

Beef Brisket Street Tacos

rockymountaincooking.com

The pickled onions and avocado crema provide delicious toppings for this use of leftover brisket or pot roast.

submitted by Mike Pick

• brisket
• pot roast
• small plates
• southwestern
• tacos

Chicken Enchiladas with Salsa Verde

cooking.nytimes.com

Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, and you’ll save at least 20 minutes, making the dish a great weeknight feed, alongside a green salad.

submitted by Mike Pick

• chicken
• easy
• salsa verde
• southwestern
• weeknight

Buttery Sourdough Sandwich Biscuits

kingarthurbaking.com

These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with.

submitted by Mike Pick

• baking
• biscuits
• sourdough

Turkey & Courgette Burgers with Spring Onion & Cumin

ottolenghi.co.uk

The creamy sumac sauce served with these burgers is fantastically sharp and will go well with most non-red meats and also with grilled vegetables and fritters.

submitted by Mike Pick

• ground turkey
• meatballs
• sumac