Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. 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
Easy Stir-Fried Chicken With Mushrooms and Snow Peas Melissa Clark, Irene Kuo 30 minutes, plus at least 30 minutes’ chilling
Spicy Cumin Lamb Burgers Christina Morales, Alexa Weibel, Jason Wang, David Shi 40 minutes (or about 2 hours if making the bread)
Scuttlebutt Sara Bonisteel, Caroline Fidanza, Rebecca Collerton 2 hours (plus 1 day, if making pickled beets)
Buttermilk Tres Leches Cake Lisa Donovan 6 hours (includes 1 hour soaking and 4 hours’ refrigeration)
Country Panzanella With Watermelon Dressing Nicole Taylor, Yewande Komolafe, Gabrielle E.W. Carter 30 minutes
Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Naz Deravian 40 minutes, plus 2 to 24 hours’ marinating