If you're subscribed to our Cookie Week newsletter, you know that the batch of seven new cookie recipes from our New York Times Cooking contributors this year is a real winner. Think matcha latte cookies, gingerbread blondies and rainbow rave cookies (which are just as colorful and festive as you're imagining).
Because you can't get through December on cookies alone (we've tried), how about some falling-off-the-bone braised chicken with tomato and potatoes? This new recipe from David Tanis, with its salsa brava flavors punched up by ancho chile, only gets better as it sits. Make it on a Sunday morning to serve for that night's supper.
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