A spoonful of savory, golden chicken soup, one of the most pleasing things to make in a home kitchen. (Photo: Andrew Scrivani for The New York Times)

A Superior Chicken Soup

Classic Dishes You Should Master (If You Haven't Already) is a group of recipes collected by the editors of NYT Cooking

When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.

Marcella Hazan’s Roast Chicken With Lemons

NYT Cooking: When Marcella Hazan died in The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese%.

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata Recipe - NYT Cooking

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata Recipe - NYT Cooking

Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)

Roasted Figs and Chicken for a Sweet (and Savory) New Year

Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)

A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. (Photo: Andrew Scrivani for The New York Times)

Sweet and Spicy Roast Chicken

Video - Jewish Sweet and Spicy Roast Chicken _ Melissa Clark roasts juicy chicken thighs with carrots, onions and dates for a twist on a classic dish for the Jewish holidays.

share this post... Pardon me everyone, but I’m in a chocolate coma right now. OMG. Chocolate babka is another recipe that I’ve been wanting to try for a long time. A very long time. Maybe since the Seinfeld Days?? Not surprisingly, there are no babka’s in my past. No secret family recipes. No grandmother’s who...Read More »

Bread bakery's chocolate babka

bread bakery chocolate babka recipe-best ever!

Kugel | "I made this for all my friends for Chanukah in Jerusalem. Everyone said this was the best kugel they have ever had! The only change I made was to add one Tbs. of cinnamon. Thanks for the recipe!" -Linda

Kugel - a Jewis Recipe. Egg noodles are baked with a creamy mixture of eggs, cream cheese, sour cream and cottage cheese. Graham cracker crumbs, sugar and melted butter top it all off.

NYT Cooking: The easiest summer dinner known to man, <I>pasta con salsa crudo</I>, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-...

Pasta With Marinated Tomatoes and Summer Herbs

NYT Cooking: The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors.

NYT Cooking: The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes. You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is sha...

Kubaneh (Yemeni Pull-Apart Rolls)

NYT Cooking: The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less t

A Big Apple Birthday - Dixie Delights

A Big Apple Birthday

A Big Apple Birthday - Dixie Delights

NYT Cooking: Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and l...

Olive Oil Challah

Our Best Hanukkah Recipes is a group of recipes collected by the editors of NYT Cooking

Potato Kugel: not sure how often I'll make this, but this is the one I'll make the next time I need a potato kugel.

Potato Kugel

Potato Kugel on Serious Eats (recipe by Arthur Schwartz)

Lost your calendar? Traveling? Stranded for Shabbat? No matter the case, this handy tool can tell you what time to light Shabbat candles almost anywhere in the world.

Candle-Lighting Times for Shabbat & Holidays - Des Moines, Iowa USA

Recipe from Allrecipes. This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef. - Jewish Style Sweet and Sour Brisket

Jewish Style Sweet and Sour Brisket

all recipes: jewish style sweet/sour brisket recipes-i-will-make-again

NYT Cooking: This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

Lemon and Garlic Chicken With Cherry Tomatoes

Lemon and Garlic Chicken With Cherry Tomatoes Recipe - NYT Cooking Made this last night. Used white wine vinegar instead of dry white wine cuz that's all I had.

This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Marinated Brussels Sprouts

This recipe is by Craig Claiborne And Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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