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Nytimes Recipes

from 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

from NYT Cooking

Pistachio-Lemon Bars

NYT Cooking: These easy lemon bars have everything the traditional ones do – tang, sweetness and a butter-y rich base – plus the added benefit of pistachios folded into the filling and the crust. They're just delightful.

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from NYT Cooking

The 20 Most Popular Nigella Lawson Recipes on Cooking

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

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from NYT Cooking

Chicken Breasts With Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

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from NYT Cooking

Coffee Walnut Layer Cake

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. (Photo: Craig Lee for The New York Times)

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from NYT Cooking

Roasted Feta With Honey

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.)

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from NYT Cooking

Jerusalem Lamb Shawarma

NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...

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from NYT Cooking

Fresh and Wild Mushroom Stew

Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways

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