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from NYT Cooking

Beet, Rice and Goat Cheese Burgers

For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Roasted Apple, Shallot and Blue Cheese Tart

Recipe: Roasted apple, shallot and blue cheese tart || Photo: Andrew Scrivani for The New York Times

from NYT Cooking

Whole Grain Macaroni and Cheese

This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

White Bean Burgers

These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Mushroom and Turkey Burgers

Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Curried Lentil, Rice and Carrot Burgers

I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they’re in abundance in this recipe, with all the carrots and ginger. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Beet and Chia Pancakes

It’s important to purée the roasted beets until they’re really smooth; using a powerful hand blender was more effective for this than a food processor. Click the link to read the complete recipe. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Four-Cheese Macaroni and Cheese

Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Beet, Mushroom and Beef Burgers

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers. (Photo: Andrew Scrivani for The New York Times)