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Cookie Week, New York Times Cooking’s annual holiday baking tradition, is back. This year, we’re baking our favorite sweet and savory cravings into seven festive treats, with recipes and videos to accompany them.
Since Jan. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them. Here are the dishes they've loved the most.
Step 3 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
But to nail it, there are a few things you need to know: 1. Marinate it overnight. There’s no getting around this — some dishes just take time. 2. Be generous with the marinade and make sure every part of the pork is covered. 3. Don’t rush cooking it — no shortcuts. (Watch Toni make this recipe on Instagram.)
