Cooking
Both the fruit and cider go into this supremely seasonal recipe for apple cider chicken with apples and parsnips.
Good morning. It was a perfect weekend in New York City: dinner at Torrisi, no alarm in the morning, a late breakfast at Ba Xuyen, a long walk along the beach at Fort Tilden. Then, soft meatballs and freezing cold martinis at Cozy Royale, followed by Soul Coughing at Brooklyn Steel. Super bon bon.
No alarm on Sunday morning either! Walked the dogs, trimmed a hedge, made like President Barack Obama with the almonds for lunch, then free-styled dinner.
But that was last weekend. This one arrives heartbroken at the destruction wrought by Hurricane Milton and shocked by the weather’s power to destroy. It also welcomes Yom Kippur, which starts at sunset. For those observing, a day of atonement will follow, with reflection and fasting. I hope you’ll look to us for recipes with which to break the fast tomorrow night.
My notion? Carolina Gelen’s new recipe for apple cider chicken with apples and parsnips (above), with a floater of apple cider vinegar added at the end. Sweet with a subtle saltiness and an earthy punch from the parsnips, it’d be lovely paired with a crispy potato kugel.
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Apple Cider Chicken With Apples and Parsnips
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