recipes

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NYT Cooking: While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also easy enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
NYT Cooking: The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper la
NYT Cooking: For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Sh

Vegetarian

7 Pins
NYT Cooking: One of the most stressful things about Thanksgiving is the turkey: timing it, carving it, keeping it hot. As I mentioned in my book “Make It Ahead” (Clarkson Potter, 2014), I discovered that I could roast the turkey early in the day, carve it and arrange it on a layer of gravy on an oven-to-table platter. It changed my Thanksgiving game plan. I prepare the platter, set it aside at room temperature
Cranberry Sauce
Simple-Is-Best Stuffing Recipe | Bon Appétit

Thanksgiving

3 Pins
Italian Tuna Salad
Sauvignon Blanc-Steamed Mussels with Garlic Toast

Seafood

59 Pins
NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta c
NYT Cooking: This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the m
NYT Cooking: This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine.

Pasta

42 Pins
NYT Cooking: You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching.
NYT Cooking: This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamo
NYT Cooking: Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf

Bread

8 Pins
NYT Cooking: Introducing your new go-to chicken marinade. Made from just a handful of pantry ingredients, this simple marinade adds serious flavor to grilled, seared or baked chicken. The acid in the lemon juice and Dijon help tenderize the chicken, the soy sauce adds a salty, savory note and the honey lends a bit of sweetness and encourages the chicken to brown. When using a marinade for chicken, aim for seve
This is the best gluten free and vegan thai peanut sauce. This peanut sauce is perfect as a dip for veggies, spring rolls, as a dressing for salads, or with peanut chicken. This peanut sauce is ready in 5 minutes!
NYT Cooking: Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked thro

Sauce recipes

29 Pins
Garlic Confit
Making homemade popcorn seasoning is so easy. Today I’m showing you how to make 7 of my favorite DIY popcorn flavors, from herby ranch to dorito! Perfect as a flavor packed snack or for an easy holiday food gift. #popcorn #snack #healthyrecipes #healthysnacks #foodgifts #holidayrecipes #popcornrecipes
Chili Powder

spice blends

7 Pins
How To Decorate Sugar Cookies Like A Professional
Here is my classic easy royal icing made with meringue powder. It’s easy to work with, sets quickly, and won’t break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies FUN and SIMPLE. Recipe on sallysbakingaddiction.com

Gingerbread house ideas

8 Pins
Pineapple Mojitos
Bat-Tito Bite Recipe
NYT Cooking: Tequila, lime, a touch of orange in the form of triple sec and salt (if that's your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it's a practically perfect drink nonetheless. (Try a frozen margarita, too.)

Drinks

46 Pins
NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing th
Delish

dessert

56 Pins
NYT Cooking: This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It’s also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile,
NYT Cooking: This baked spinach gratin is similar to creamed spinach but has even more going on. It’s rich but uses half-and-half, so it’s not too heavy, and it’s crunchy with crisp toasted bread crumbs. It tastes verdant from so much spinach, sweet with onion and garlic, and sharp and gooey from two aged cheeses. It’s great alongside turkey, steak or white beans. To prepare this dish in advance, refrigerate t
Creamy Swiss Chard Gratin with Crispy Gnocchi

side dishes

88 Pins
Tomato Salad with Red Onion, Dill & Feta
Balsamic Vinaigrette Recipe
NYT Cooking: There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn cro

salads

86 Pins
Warm Camembert with Wild Mushroom Fricassee
NYT Cooking: This guacamole, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan is dead simple. It'a also easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
Greek Style Loaded Hummus | Olive & Mango

appetizers

121 Pins
NYT Cooking: Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the

main dishes

196 Pins
NYT Cooking: In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process t
NYT Cooking: This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
Kale and White Bean Stew

soups

83 Pins
NYT Cooking: Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to
Eggs Benedict Casserole Recipe from The Food Charlatan. This Eggs Benedict Casserole recipe is an overnight wonder. English muffins are layered with Canadian bacon, then topped with an egg mixture before you bake. It has all the flavor of classic Eggs Benedict, but you can make it the night before. It's easy, delicious, and the perfect make-ahead meal for holidays! Overnight breakfast casseroles forever! Perfect brunch for Mother's Day, Father's Day, Christmas, Easter, Thanksgiving, any ...
Broccoli Cheddar Egg Bites

breakfast dishes

57 Pins
NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta c Oven Roasted Chicken, Chicken Pasta, Chicken Dinner, Chicken Cutlets, Easy Pasta Recipes, Chicken Recipes, Dinner Recipes, Pot Recipes, Bon Appetit
Creamy One-Pot Pasta With Chicken and Mushrooms Recipe
NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta c
Tomato Salad with Red Onion, Dill & Feta Tomato Salad Recipes, Feta Recipes, Greek Recipes, Wine Recipes, Vegetarian Recipes, Healthy Recipes, Eggplant Moussaka, Vegetable Skewers
Tomato Salad with Red Onion, Dill & Feta Recipe
Tomato Salad with Red Onion, Dill & Feta
·
30m
NYT Cooking: While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also easy enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper. Coconut Curry Chicken, Cauliflower Curry, Butter Chicken, Lemon Chicken, Roasted Chicken, Curry Recipes, Vegetarian Dinner, Vegan Meals
Cauliflower, Cashew, Pea and Coconut Curry Recipe
NYT Cooking: While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also easy enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
NYT Cooking: Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the Nigella Lawson Recipes Chicken, Roast Chicken Recipes, Chicken Thigh Recipes, Poultry Recipes, Cooking Recipes, Fried Chicken, Spatchcock Chicken, Cooking Corn
Buttermilk Roast Chicken Recipe
NYT Cooking: Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the
Sauvignon Blanc-Steamed Mussels with Garlic Toast Seafood Recipes, Seafood, Mussels White Wine, Steamed Mussels, Scallops Seared, Mussels Recipe, Classic French Dishes, Clam Broth, French Dishes
Sauvignon Blanc-Steamed Mussels with Garlic Toasts
Sauvignon Blanc-Steamed Mussels with Garlic Toast
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20m
Warm Camembert with Wild Mushroom Fricassee Fast Appetizers, Dinner Appetizers, Appetizer Recipes, Delicious Appetizers, Cheese Appetizers, Fast Snack Recipes, Mushroom Fricassee, Fall Party Food, Gluten Free Puff Pastry
Warm Camembert with Wild Mushroom Fricassee Recipe
Warm Camembert with Wild Mushroom Fricassee
·
30m
Shawarma Recipe, Eat Better, Rice Pilaf, Chickpea Salad, The Fresh, Paleo Gluten Free, Dairy Free, Feta
Oven-Roasted Chicken Shawarma Recipe
NYT Cooking: This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the m Pasta A La Carbonara, Sauce Carbonara, Carbonara Recipe, Bacon Carbonara, Bucatini Pasta, Bacon Pasta, Pot Pasta, Pasta Dishes, Easy Pasta
Spaghetti Carbonara Recipe
NYT Cooking: This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the m
NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing th Creme Brulee Recipe, Tonka Bohne, Elegant Desserts, Flan, Simple Ingredient, Baked Dishes, Sweet Tooth, Sweet Treats, Dessert Recipes
Vanilla Crème Brûlée Recipe
NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing th
Spicy Cilantro, Cilantro Sauce, Chili Garlic Sauce, Spicy Sauce, Sauce Recipes, Chicken Meals
Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipe
NYT Cooking: This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine. Smoked Goose, Food Police, Spaghetti Carbonara, Pancetta, Orzo, Pork Belly
Orzotto Alla Carbonara Recipe
NYT Cooking: This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine.
NYT Cooking: There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough Vodka Recipes, Pasta Recipes, Snack Recipes, Pasta Alla Vodka, Ricotta Pasta, Prosciutto
Pasta Alla Vodka Recipe
NYT Cooking: There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough