Nytimes recipes

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine

NYT Cooking: Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. However, with a little planning, you’ll find it’s the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes�..

NYT Cooking: Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. However, with a little planning, you’ll find it’s the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes�..

pin 2
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

pin 1
A little honey and a little heat transform a typical block of feta into something soft, luscious and spectacular. (Photo: Mikkel Vang for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sabine Tucker.)

A little honey and a little heat transform a typical block of feta into something soft, luscious and spectacular. (Photo: Mikkel Vang for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sabine Tucker.)

pin 10
heart 1
Five minute loaf of bread...New York Times recipe from 2006 no knead bread   http://www.nytimes.com/2006/11/08/dining/081mrex.html

Five minute loaf of bread...New York Times recipe from 2006 no knead bread http://www.nytimes.com/2006/11/08/dining/081mrex.html

pin 50
heart 1
This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way.

This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way.

pin 5
Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

pin 30
heart 1
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

pin 5
Momofuko Bo Ssam (from NYTimes) Recipe

Momofuko Bo Ssam (from NYTimes) Recipe

Pinterest • The world’s catalogue of ideas
Search