Light Potato Salad by Nigella Lawson, NYT Cooking

Time: 45 minutes
Yield: 8 to 10 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/8611-light-potato-salad

INGREDIENTS

Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar

Curried Chicken Breast With Zucchini by Pierre Franey, NYT Cooking

Time: 15 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

INGREDIENTS

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
½ cup chicken broth
2 tablespoons heavy cream