A spoonful of savory, golden chicken soup, one of the most pleasing things to make in a home kitchen. (Photo: Andrew Scrivani for The New York Times)

A spoonful of savory, golden chicken soup, one of the most pleasing things to make in a home kitchen. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking: Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but it's flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in%...

NYT Cooking: Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but it's flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in%...

Why do we cover our eyes when reciting the blessing on the Shabbat candles? - Shabbat

Why do we cover our eyes when reciting the blessing on the Shabbat candles? - Shabbat

Lost your calendar? Traveling? Stranded for Shabbat? No matter the case, this handy tool can tell you what time to light Shabbat candles almost anywhere in the world.

Lost your calendar? Traveling? Stranded for Shabbat? No matter the case, this handy tool can tell you what time to light Shabbat candles almost anywhere in the world.

Nazi Concentration Camp Survivor Breaks 70-Year Silence to Tell of Young Friend Experimented Upon by Mengele at Auschwitz (VIDEO) | Jewish &...

Nazi Concentration Camp Survivor Breaks 70-Year Silence to Tell of Young Friend Experimented Upon by Mengele at Auschwitz (VIDEO) | Jewish &...

Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest. (Photo: Andrew Scrivani for The New York Times)

Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest. (Photo: Andrew Scrivani for The New York Times)

Depicted leading this Shabbat service shortly after the liberation of Buchenwald. There is something beyond moving about this image that shows the prisoners, still in their garb, still in their prison, but liberated and celebrating the most important day of the week.

Depicted leading this Shabbat service shortly after the liberation of Buchenwald. There is something beyond moving about this image that shows the prisoners, still in their garb, still in their prison, but liberated and celebrating the most important day of the week.

This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Joan Nathan. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Joan Nathan. Tell us what you think of it at The New York Times - Dining - Food.

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