Nytimes recipes

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust If you don't have the time to make the crust, store bought will work just fine.

Spinach and Onion Tart

NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

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

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: Lemon and Garlic Chicken With Mushrooms 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.

Roberta's Pizza Dough Recipe - (cooking.nytimes)

Roberta’s Pizza Dough

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia

A little honey and a little heat transform a typical block of feta into…

Roasted Feta With Honey

NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm w

The recipes Pinterest users saved most from http://NYTCooking.com, including Marcella Hazan's Bolognese, roasted Brussels sprouts with garlic and lemon bars. (Photos, from top: Jim Wilson/NYT and Andrew Scrivani for NYT)

Our 30 Most Pinned Recipes of 2015

Aaaand perhaps pinning this will get me to actually make some of these, rather than just drooling on the computer.

NYT Cooking: If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas...

Mushroom Risotto With Peas

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness

Moroccan lamb with apricots, almonds & mint recipe - Recipes - BBC Good Food

Moroccan lamb with apricots, almonds & mint

NYT Cooking: An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it.  If you%2...

Roast Chicken With Cumin, Honey and Orange

An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn& overcooked

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine

Chicken and Chickpea Tagine

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)

The 20 Most Popular Nigella Lawson Recipes on Cooking is a group of recipes collected by the editors of NYT Cooking

The 20 Most Popular Nigella Lawson Recipes on Cooking

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. (Photo: Craig Lee for The New York Times)

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