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May 10, 2020 13:28
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20,300 recipes from NYT Cooking - Last Updated Sunday May 10, 2020 (4 deleted)
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| category,cuisine,description,original_url,author,keywords,title,uid | |
| "dinner, beans, vegetables, main course",american,"Creamy but not overtly rich, this simple preparation of earthy vegetables is infused with the flavor of salty, homemade <a href=""https://cooking.nytimes.com/recipes/1020934-parmesan-broth"">Parmesan broth</a> — but it’s adaptable, and could also be made using vegetable or chicken stock. If fennel isn’t your thing, try this with celery stalks or parsnips. If you are preparing the puréed beans ahead of time, keep them moist when you reheat them by adding a small splash of Parmesan broth or stock to the saucepan and stirring until warm. This deeply comforting dish can be prepared days in advance and assembled and served within minutes.",/recipes/1020935-braised-fennel-with-white-bean-puree,Julia Sherman,"fall, winter, fennel, garlic, parmesan, shallot, white beans",Braised Fennel With White Bean Purée,1020935 | |
| "dinner, soups and stews, main course, side dish",indian,"Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you’re not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot. ",/recipes/1020907-toor-dal-split-yellow-pigeon-peas,Tejal Rao,"cinnamon, curry leaves, ghee, tomato, turmeric, yellow pigeon peas, vegetarian",Toor Dal (Split Yellow Pigeon Peas),1020907 | |
| "dinner, seafood, main course",indian,"Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to stain the sauce a bright red color. In the United States, chiles de árbol are easier to find. A stone mortar and pestle is the best tool for grinding the curry paste; the finer you can get the coconut and chile, the smoother and richer the texture of the final sauce. From there, the recipe is very adaptable — replace the fillets with any fish you like, including nice oily ones like mackerel or sardines. ",/recipes/1020914-meen-gassi-fish-curry,Tejal Rao,"coconut, ginger, striped bass, turmeric",Meen Gassi (Fish Curry),1020914 | |
| cocktails,american,"The espresso martini, made with vodka, coffee liqueur and fresh coffee, has became a global sensation since it was invented in the 1980s by British bartender <a href=""https://www.nytimes.com/2016/03/03/world/europe/dick-bradsell-bartender-who-helped-revive-london-cocktail-scene-dies-at-56.html"">Dick Bradsell</a>. At the NoMad Bar in Manhattan, it is one of the most popular cocktails on the menu. But Nathan McCarley-O’Neill, the bar director, has put his own stamp on the recipe, including cold brew liqueur, cold brew concentrate and a touch of aquavit. “By using a concentrate, we reduced the amount of water and dilution being added to the cocktail,” he said. “This meant that the espresso martini had a distinct freshness to it.” For the NoMad drink, Mr. McCarley-O’Neill makes his own concentrate, but for home bartender purposes, a high-quality purchased brand like Stumptown can be substituted. The drops of saline solution — a common trick that cocktail bartenders have been employing for more than a decade — serve to bring out the drink’s innate flavors.",/recipes/1020936-nomad-espresso-martini,Robert Simonson,"aquavit, coffee, coffee liqueur, vodka",NoMad Espresso Martini,1020936 | |
| "dinner, weeknight, noodles, salads and dressings, seafood, main course",,"Here’s a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.",/recipes/1020939-japanese-style-tuna-noodle-salad,Sam Sifton,"scallion, seaweed, sesame oil, sesame seeds, soy sauce, tuna",Japanese-Style Tuna Noodle Salad,1020939 | |
| "weekday, poultry, main course",french,"Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.",/recipes/1020919-spatchcocked-chicken-with-herb-butter,Melissa Clark,"herbes de provence, parsley, rosemary, thyme",Spatchcocked Chicken With Herb Butter,1020919 | |
| "snack, breads, grains and rice, main course, side dish",indian,"Many diners in the United States know dosas as the crisp, oversize folds served at South Indian restaurants. But those dosas have a large extended family: dosas from Karnataka made with grated cucumber; dosas from Tamil Nadu made with pearl millet flour; and dosas from Kerala made with jaggery. There are lacy-edged dosas and cakelike dosas, delicate dosas that crumple like hankies, and fat, deeply pocked dosas that break where they’re creased. If you’ve never made dosas at home, a good place to start is this simple rice and urad dal batter. Traditionally, the batter relies on a wild fermentation that flourishes in warm kitchens, but many cooks hack this, reaching for packets of dosa mix or adding yeast to ensure that the fermentation kicks off properly. A powerful blender is crucial to getting a fine, smooth batter. You’ll know it’s ready when it’s very foamy and smells a little sour. ",/recipes/1020908-dosa,Tejal Rao,"basmati rice, fenugreek, instant yeast, jasmine rice",Dosa,1020908 | |
| "dinner, quick, vegetables, side dish",indian,"A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve <a href=""https://cooking.nytimes.com/recipes/1020908"">dosas</a>. It’s also one of the best vegetable dishes — inexpensive, quick and delicious — to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they’re tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it’s a versatile dish that can also work as a side with other meals.",/recipes/1020910-aloo-masala-spiced-potatoes,Tejal Rao,"cilantro, cumin, ginger, lemon, potato, turmeric, vegan, vegetarian",Aloo Masala (Spiced Potatoes),1020910 | |
| "grains and rice, meat, main course",indian,"In India, you’re just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it’s a project, but a rewarding one. Two tips: Meat on the bone isn’t a rule, but it’s consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.",/recipes/1020915-lamb-biryani,Tejal Rao,"basmati rice, ginger, lamb chops, lamb shoulder, onion, saffron, yogurt",Lamb Biryani,1020915 | |
| "weekday, casseroles, vegetables, main course",french,"Is there anything better than a molten, golden-topped potato gratin? I don’t think so, either. This one stays fairly classic — scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There’s less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.",/recipes/1020921-scalloped-potato-gratin,Melissa Clark,"garlic, gruyère, potato, sage, vegetarian",Scalloped Potato Gratin,1020921 | |
| "snack, salads and dressings, vegetables, appetizer, side dish",indian,"There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn’t available, keep a bag of frozen grated coconut in the freezer. It’s easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.",/recipes/1020909-gajjara-kosambari-carrot-salad,Tejal Rao,"carrot, coconut, cumin seeds, mustard seed, serrano chili, vegan, vegetarian",Gajjara Kosambari (Carrot Salad),1020909 | |
| cocktails,american,"This simple riff on the <a href=""https://cooking.nytimes.com/recipes/1018343-old-fashioned"">old-fashioned</a> has become a popular way to serve Mr. Black cold brew liqueur in many bars across America. Tom Baker, the founder of Mr. Black, prefers a simple recipe calling for equal parts rye whiskey and Mr. Black, with no sugar or bitters required. But each bar has its own take. This formula, which comes from Peppi’s Cellar, a bar in the NoLIta section of Manhattan, opts for Irish whiskey and a few dashes of orange bitters. The Irish whiskey lends a gentle touch to the drink, softening the kick of the coffee. But, really, with this drink, it’s all about what sort of whiskey you like (bourbon also works), and how much you like that cold brew flavor, so adjust the proportions and ingredients to your taste.",/recipes/1020905-cold-fashioned,Robert Simonson,"coffee liqueur, irish whiskey, orange bitters",Cold-Fashioned,1020905 | |
| "finger foods, pastries, vegetables, appetizer, side dish",indian,"Kachori started as street food in Rajasthan, where Marwari cooks sealed food in pastry and deep-fried it, making it ideal for the hungry traders doing business at outdoor markets. Kachori can be filled with potatoes, dal and vegetables, but when peas are in season, they make what I consider the pinnacle of the genre. The filling is fresh, green, bright, juicy and lightly seasoned with herbs and lemon, all tucked inside a thin, flaky crust. The dough behaves nothing like pie dough, but somehow achieves the same effect after it’s deep-fried. Though the snack was originally made to be portable and to keep for a long time, these kachori are best the day they’re made.",/recipes/1020911-matar-kachori-fried-pea-filled-pastries,Tejal Rao,"flour, ghee, ginger, lemon, peas, vegetarian",Matar Kachori (Fried Pea-Filled Pastries),1020911 | |
| "dinner, weekday, noodles, soups and stews, main course",,"This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don’t skip the raw onion, the soup’s finished complexity depends on it.",/recipes/1020927-pork-noodle-soup-with-ginger-and-toasted-garlic,Alison Roman,"ground pork, pea leaves, red pepper",Pork Noodle Soup With Ginger and Toasted Garlic,1020927 | |
| "cakes, dessert",,"When I posted a photo of this very modest-looking cake on Instagram, I was blown away by the response. Honestly, it didn’t look like much — a generic yellow cake with a golden top. I think just the very notion of putting Campari and olive oil in a cake is what made people stop and “like” it. And it is a pretty terrific flavor combination: The citrusy bittersweet character of the Campari goes really well with the fragrant oil, to which I also add melted butter for richness, as well as lots of fresh citrus juice and zest. On its own, the cake is a pretty plain-looking thing, but you can dress it up for a party, adding orange segments, berries and dollops of whipped cream or crème fraîche to the top. If you want to go one step further, simmer some Campari and a bit of sugar down to a syrup, and drizzle that all over the cake. It turns the cake more pink and accentuates its boozy flavor.",/recipes/1020922-campari-olive-oil-cake,Melissa Clark,"campari, grapefruit, lemon, olive oil, orange",Campari Olive Oil Cake,1020922 | |
| "soups and stews, vegetables, main course",indian,"Food has always been politicized in India, a person’s diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).",/recipes/1020912-egg-curry,Tejal Rao,"coriander, egg, garam masala, ginger, onion, tomato, vegetarian",Egg Curry,1020912 | |
| "dinner, snack, breads, finger foods, appetizer, side dish",indian,"Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little <a href=""https://cooking.nytimes.com/recipes/1020913"">kheema</a>, or a few spoonfuls of <a href=""https://cooking.nytimes.com/recipes/1020910"">aloo masala</a> — into a satisfying meal.",/recipes/1020906-roti,Tejal Rao,"ghee, whole wheat flour, vegetarian",Roti,1020906 | |
| "meat, main course",indian,"Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don’t judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you’ve added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.",/recipes/1020913-keema-spiced-ground-meat,Tejal Rao,"cilantro, garam masala, ginger, ground beef, red onion, tomato, dairy-free, nut-free",Keema (Spiced Ground Meat),1020913 | |
| "weekday, pies and tarts, appetizer",french,"Because you don’t have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it’s not. It’s just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it’s also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn’t your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.",/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart,Melissa Clark,"asparagus, goat cheese, puff pastry, tarragon, spring","Asparagus, Goat Cheese and Tarragon Tart",1020920 | |
| "cocktails, dessert",,"This drink is inspired by the frozen Irish coffee served at Molly’s at the Market in the French Quarter of New Orleans, where it’s served from a frozen daiquiri machine. Freezing milk in an ice cube tray gives you a similar creamy consistency to the version at Molly’s, which contains no ice. Brandy provides a mellower flavor than Irish whiskey, but feel free to substitute whiskey for the brandy if you prefer.",/recipes/1020932-frozen-irish-coffee,Sara Bonisteel,"brandy, coffee, coffee liqueur, milk, vanilla ice cream",Frozen Irish Coffee,1020932 | |
| "cakes, dessert",,"This cake version of a peanut butter cup boasts moist devil’s food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don’t need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they’re fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.",/recipes/1020931-chocolate-peanut-butter-bundt-cake,Erin Jeanne McDowell,"brown sugar, buttermilk, chocolate, cocoa, cream cheese, heavy cream, peanut butter, vanilla",Chocolate-Peanut Butter Bundt Cake,1020931 | |
| "dinner, weeknight, soups and stews, vegetables, main course",,"This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across southern Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil — a floral, slightly smoky oil that is pressed from the fruit of oil palm trees — round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.",/recipes/1020937-yam-and-plantain-curry-with-crispy-shallots,Yewande Komolafe,"canned tomatoes, coconut milk, ginger, plantain, shallot, turmeric, yams, vegetarian",Yam and Plantain Curry With Crispy Shallots,1020937 | |
| "dinner, casseroles, noodles, pastas, main course",american,"This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you’re in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.",/recipes/1020929-vegan-lasagna,Gena Hamshaw,"canned tomatoes, cashew, crushed canned tomatoes, ricotta, tofu, tomato, tomato sauce, vegan, vegetarian",Vegan Lasagna,1020929 | |
| "easy, quick, weeknight, vegetables, side dish",american,"For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that’s needed is a little sour cream for tang. Save the leftover infused milk for braising </span><a href=""https://cooking.nytimes.com/recipes/1019982-creamy-braised-white-beans""><span>white beans</span></a><span>, a </span><a href=""https://cooking.nytimes.com/recipes/1019922-creamed-tomatoes-on-toast""><span>can of tomatoes</span></a><span>, or for making more mashed cauliflower.",/recipes/1020930-mashed-cauliflower,Ali Slagle,"cauliflower, garlic, milk, sour cream, thyme, vegetarian",Mashed Cauliflower,1020930 | |
| "pies and tarts, dessert",french,"This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie — a cross between an American open-face pie and a French galette — is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus’s bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too.",/recipes/1020903-apple-pie-circus-style,Dorie Greenspan,"apple, bread flour, demerara sugar, whole-wheat flour, fall, winter","Apple Pie, Circus-Style",1020903 | |
| "dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course",american,"This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.",/recipes/1020926-roasted-tomato-and-white-bean-stew,Colu Henry,"cherry tomatoes, chicken stock, lemon, parsley, vegetable broth, white beans, fall, winter",Roasted Tomato and White Bean Stew,1020926 | |
| "brunch, dinner, lunch, weeknight, breads, vegetables, side dish",irish,"Boxty, breadlike potato pancakes that originated in Ireland as early as the late 18th century, were created as a resourceful way to transform less-than-stellar potatoes into a hearty side dish. Variations of these crisp, chewy potato pancakes abound, but most involve some combination of mashed potatoes, grated potatoes, flour, baking soda or baking powder; buttermilk or eggs are sometimes added for richness. Popular in pubs but also made at home, they’re typically served as an accompaniment to stews and rich meat dishes. This recipe is adapted from “The Irish Cookbook” by Jp McMahon (Phaidon, 2020), who serves them in a more modern fashion, with smoked salmon, sour cream and pickled onions, which balance and brighten.",/recipes/1020925-boxty-irish-potato-pancakes,Alexa Weibel,"apple cider vinegar, butter, buttermilk, flour, potato, red onion, sugar",Boxty (Irish Potato Pancakes),1020925 | |
| "dinner, beans, poultry, main course",,"Slow-roasting duck legs in the oven, uncovered, yields tender meat, similar to duck confit, and lovely crispy skin. Look for large moulard legs, available at some butcher shops and online. Here, they are served with savory mashed white beans. The beans are best cooked from scratch, but, if desired, they can be made a day or two in advance. A topping of sizzled rosemary, sage and olives brings it all together. It’s a delicious dish, though somewhat rich, so a simple salad of arugula or some steamed broccoli rabe are nice as side dishes.",/recipes/1020890-slow-roasted-duck-with-mashed-white-beans-sizzled-herbs-and-olives,David Tanis,"duck leg, olives, rosemary, sage, white beans","Slow-Roasted Duck With Mashed White Beans, Sizzled Herbs and Olives",1020890 | |
| "dinner, lunch, pies and tarts, vegetables, main course",american,"This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.",/recipes/1020924-creamed-greens-potpie,Ali Slagle,"fall, spring, winter, greens, heavy cream, kale, parmesan, puff pastry, spinach, vegetarian",Creamed Greens Potpie,1020924 | |
| "cookies and bars, dessert",,"Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia, mixes crumbs from the bakery’s own sourdough pretzels into the dough. But any pretzels will give the shortbread the necessary tang. The bakery also dips the shortbread into a lye solution before baking to give them that characteristic glossy surface. This simplified version calls for either using baking soda or an egg white. The slightly bitter baking soda mixture adds some of the complex flavor of the lye, but using an egg white is simpler, and the cookies are nearly as delicious.",/recipes/1020895-pretzel-shortbread,Melissa Clark,"demerara sugar, flour, pretzel crumbs",Pretzel Shortbread,1020895 | |
| "dinner, weekday, skewers and kebabs, main course",turkish,"These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.",/recipes/1020865-vegan-turkish-kebabs-with-sumac-onions-and-garlic-dill-mayonnaise,J. Kenji López-Alt,"cumin, red onion, sumac, vegan ground meat, vegan mayonnaise, vegan",Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise,1020865 | |
| "dinner, weekday, seafood, appetizer",,"These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that’s used on escargots, also known as snail butter. It’s just three ingredients — butter, garlic and parsley — so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.",/recipes/1020889-steamed-clams-with-garlic-parsley-butter-and-leeks,David Tanis,"dry white wine, leek, lime, littleneck clams, parsley",Steamed Clams With Garlic-Parsley Butter and Leeks,1020889 | |
| "easy, parfaits and trifles, dessert",,"Inspired by the Mediterranean treat of fresh ricotta drizzled with regional honey, this really is one the simplest and best desserts imaginable. The main challenge is to find good fresh ricotta. You want the kind that is delicate and custardlike, so avoid the commercial, grainy supermarket kind. <a href=""https://cooking.nytimes.com/recipes/1015560-fresh-ricotta"">You can, of course, make your own,</a> though if you find fresh ricotta sold in little plastic basket molds, it makes a lovely presentation, unmolded onto a plate, cut into wedges at the table and served with a refreshing rhubarb sauce. You'll have plenty of the sauce left over: Save it for spooning over plain yogurt, ice cream or pound cake.",/recipes/1020891-fresh-ricotta-with-rhubarb-ginger-and-cardamom,David Tanis,"cardamom, ginger, rhubarb, ricotta, spring","Fresh Ricotta With Rhubarb, Ginger and Cardamom",1020891 | |
| "dinner, soups and stews, main course",american,"This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar.",/recipes/1020866-vegan-chili,J. Kenji López-Alt,"ancho chili, chiles de árbol, chipotle, kidney bean, vegan ground meat, vegan",Vegan Chili,1020866 | |
| "easy, quick, weekday, burgers, main course",american,"The new generation of vegan meat alternatives, such as Impossible and Beyond, are at their best when still medium-rare and juicy. Flipping the patties frequently as they cook ensures an evenly cooked interior and good flavor development on the exterior. To make the burgers vegetarian, feel free to use any good melting cheese, such as American, Cheddar or Swiss, but to make them strictly vegan, be sure to look for vegan burger buns, as standard supermarket burger buns frequently contain milk or other dairy products.",/recipes/1020867-vegan-cheeseburgers,J. Kenji López-Alt,"cheese, vegan ground meat, vegan",Vegan Cheeseburgers,1020867 | |
| "pastas, main course",italian,"Orecchiette pasta, the “little ears” that are typical of the Apulia region in Italy’s heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I’ve swapped the broccoli rabe for a rich fennel component, which adds a distinctive flavor profile to the pasta dish. The preparation goes fairly quickly. And as an alternative to tossing the ingredients together before serving, it can be placed in an ovenproof casserole and baked, shingled generously with shards of pecorino on top. Baking at 350 degrees will take about 20 minutes, if the ingredients are hot.",/recipes/1020893-orecchiette-with-fennel-and-sausage,Florence Fabricant,"fennel, mascarpone, orecchiette, sausage",Orecchiette With Fennel and Sausage,1020893 | |
| "dinner, weekday, meat, roasts, main course",,"Here to save your weeknight life: a slow-cooker main that’s truly “set-it-and-forget-it,” with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce — a sweet-salty mix of soy and honey — until it’s syrupy, shred the meat, add a flurry of fresh herbs and you’re done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.",/recipes/1020923-slow-cooker-honey-soy-braised-pork-with-lime-and-ginger,Sarah DiGregorio,"dairy-free, garlic, ginger, honey, lime, pork, red pepper flakes, sesame oil, tamari",Slow Cooker Honey-Soy Braised Pork With Lime and Ginger,1020923 | |
| "dinner, weekday, meat, roasts, main course",,"This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.",/recipes/1020918-honey-soy-braised-pork-with-lime-and-ginger,Sarah DiGregorio,"dairy-free, garlic, ginger, honey, lime, pork, red pepper flakes, sesame oil, tamari",Honey-Soy Braised Pork With Lime and Ginger,1020918 | |
| "snack, cookies and bars, finger foods, dessert",american,"The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They’ll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.",/recipes/1020917-guinness-brownies,Erin Jeanne McDowell,"beer, chocolate, cocoa powder, espresso coffee powder, guinness, guinness stout, milk chocolate chips",Guinness Brownies,1020917 | |
| "dinner, casseroles, vegetables, main course",american,"I first ate this hot dish, a Midwestern favorite, on a late fall evening in the humid kitchen of the cook and television star Molly Yeh, at her farmhouse in Minnesota. The casserole accompanied venison, lefse and talk of the sugar beet harvest outside. I thrilled to the cream-beefy, umami-strong flavors that sat beneath its golden, cobbled exterior, and I loved the way the potatoes soaked up the gravy that pooled below the venison. You could substitute other ground meats for the beef, and other frozen vegetables for the peas or corn, but the tots are mandatory, and I do love the addition of cheese at the end.",/recipes/1020916-tater-tot-casserole,Sam Sifton,"carrot, cheddar, frozen peas, ground beef, potato, fall, winter",Tater Tot Casserole,1020916 | |
| "dinner, weekday, seafood, main course",,"Roasting salmon low and slow in one large piece means just cooked, perfectly medium-rare salmon every time. In a pinch, this recipe would work with pre-portioned salmon fillets, but make sure they are at least an inch thick, and decrease the cooking time by about 5 to 8 minutes. The lemon dressing here is tangy, floral and, yes, a little bitter (as the whole lemon is involved, pith and all). If that’s not your preferred flavor profile, feel free to only use the zest and juice.",/recipes/1020892-salmon-with-whole-lemon-dressing,Alison Roman,"butter lettuce, cucumber, lemon, salmon",Salmon With Whole Lemon Dressing,1020892 | |
| "weekday, grains and rice, main course",,"This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward <a href=""https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice"">bokkeumbap</a>) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you’re starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won’t be any time to prepare ingredients once you get going.",/recipes/1020887-crispy-fried-rice-with-bacon-and-cabbage,Melissa Clark,"bacon, cabbage, kimchi, rice, scallion",Crispy Fried Rice With Bacon and Cabbage,1020887 | |
| "custards and puddings, dessert",american,"This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from </span><span>Millie Peartree, the owner of </span><a href=""https://www.nytimes.com/2019/02/28/dining/millie-peartree-fish-fry-soul-food-review.html""><span>Millie Peartree Fish Fry & Soul Food</span></a><span> restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.",/recipes/1020902-caramelized-banana-pudding,The New York Times,"banana, brown sugar, cinnamon, egg yolks, sugar, vegetarian",Caramelized Banana Pudding,1020902 | |
| "dinner, weekday, grains and rice, meat, soups and stews, main course",japanese,"A popular fast-food dish in Japan, gyudon is a quick-simmered mixture of thinly sliced beef and crisp-tender onions cooked in a sweet soy broth that’s seasoned with fresh ginger. It’s perfectly suited to weeknight cooking because it requires minimal prep, a short ingredient list and less than 30 minutes of active cooking. Gyudon owes its popularity to Yoshinoya, Japan’s first fast-food chain, which was founded in Tokyo in 1899 and became wildly successful in the 1960s serving just this dish. Variations abound — this recipe borrows heavily from the chef Ivan Orkin’s recipe, as well as one featured in “Simply Bento” by Yuko — and while some skip the use of dashi, a Japanese stock using bonito flakes and seaweed, the ingredient gives the dish a slight funk that offsets the sweetness of the mirin, sake and ginger. The flavor is subtle, but it’s missed when absent.",/recipes/1020901-gyudon,Alexa Weibel,"beef, dashi, ginger, mirin, onion, sake, soy sauce, sugar, dairy-free",Gyudon,1020901 | |
| "breakfast, brunch, snack, cakes, dessert",american,"This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.",/recipes/1020899-chocolate-chip-banana-bread,Erin Jeanne McDowell,"banana, brown sugar, chocolate, greek yogurt",Chocolate-Chip Banana Bread,1020899 | |
| "dinner, weekday, pastas, vegetables, main course",,"This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it’s topped with toasted panko, a garnish that can go many ways: Instead of using <a href=""https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html"">nutritional yeast</a>, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don’t skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.",/recipes/1020900-creamy-swiss-chard-pasta-with-leeks-tarragon-and-lemon-zest,Alexa Weibel,"chard, chicken stock, garlic, heavy cream, leek, lemon zest, nutritonal yeast, panko, parmesan, pasta, tarragon, thyme, vegetarian","Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest",1020900 | |
| "dinner, weekday, poultry, vegetables, main course",,"The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is something like the <a href=""https://cooking.nytimes.com/recipes/1019854-cacio-e-pepe-frico?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">greatest cheese wafer</a> you’ve ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.",/recipes/1020897-crispy-frico-chicken-breasts-with-mushrooms-and-thyme,Dawn Perry,"chicken breast, mushroom, parmesan, red onion, dairy-free",Crispy Frico Chicken Breasts With Mushrooms and Thyme,1020897 | |
| "dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course",american,"This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.",/recipes/1020898-chicken-and-rice-soup-with-celery-parsley-and-lemon,Ali Slagle,"boneless chicken thighs, celery, chicken broth, jasmine rice, parsley, fall, spring, winter","Chicken and Rice Soup With Celery, Parsley and Lemon",1020898 | |
| "snack, vegetables, appetizer, side dish",spanish,"Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.",/recipes/1021018-oven-fried-patatas-bravas-crispy-potatoes-with-two-sauces,David Tanis,"egg yolks, garlic, pimenton, potato, vegetarian",Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces),1021018 | |
| cocktails,american,"In case you couldn’t help but wonder, this more refined Cosmopolitan is not a robust red but a dusty pink, deeply chilled, and walks the line between sweet and sour. You can even shed the notion that it must be served in a martini glass, and serve it in a coupe or smaller cocktail glass instead. Whatever your vessel, tuck it in the freezer for about 10 minutes to properly chill before pouring.",/recipes/1021027-an-adaptable-cosmopolitan,Rebekah Peppler,"cranberry juice cocktail, orange liqueur, vodka",An Adaptable Cosmopolitan,1021027 | |
| cocktails,american,"The old-fashioned is infinitely forgiving. Originally named “whiskey cocktail,” it’s a stirred, spirit-forward drink classically based on bourbon or rye. But out of want or necessity, you can venture outside tradition. This version uses 2-to-1 “rich” simple syrup, which is sweeter and thicker than the standard 1-to-1 ratio of sugar and water, but allows you to use less without sacrificing texture. This cocktail offers many a substitution; the only nonnegotiable is to use a spirit you like, as it serves as leading lady in this cocktail hour.",/recipes/1021026-an-adaptable-old-fashioned-cocktail,Rebekah Peppler,"angostura bitters, citrus, gin, mezcal, rum, sugar, tequila, turbinado sugar, whiskey",An Adaptable Old-Fashioned Cocktail,1021026 | |
| "salads and dressings, vegetables, side dish",,"Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture — in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them breaking. It is a potato salad you’ll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).",/recipes/1021019-potato-salad-with-capers-and-anchovies,David Tanis,"anchovies, capers, eggs, potato",Potato Salad With Capers and Anchovies,1021019 | |
| "dinner, lunch, soups and stews, vegetables, main course",indian,"This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don’t worry if you don’t have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.",/recipes/1021017-potato-soup-with-indian-spices,David Tanis,"celery, cumin, garlic, ghee, ginger, potato, vegan",Potato Soup With Indian Spices,1021017 | |
| "brunch, dinner, lunch, weekday, pastas, main course",,"Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.",/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs,Ali Slagle,"asparagus, dill, garlic, lemon, orzo, panko, parmesan, spring, summer",Lemony Orzo With Asparagus and Garlic Bread Crumbs,1021068 | |
| "pies and tarts, dessert",,"This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit preserves are folded into the tangy no-bake filling to create swirls. You can serve the tart immediately, or keep it in the refrigerator for up to 24 hours. Using a pan with a removable base allows you to unmold the tart and serve it on a platter, but you could also use a glass or ceramic pan and serve the dish directly from the pan. Serve alone, or top with fresh berries.",/recipes/1021067-cream-cheese-swirl-tart-with-chocolate-crust,Erin Jeanne McDowell,"almond extract, brown sugar, butter, cocoa, confectioners' sugar, cream, cream cheese, flour, jam, oats, vanilla, spring, summer",Cream Cheese Swirl Tart With Chocolate Crust,1021067 | |
| "dinner, easy, quick, weeknight, seafood, vegetables, main course",,"This stir-fry is inspired by the taste and textures of <a href=""https://www.nytimes.com/2020/04/13/magazine/chile-crisp-tofu-green-bean-recipe.html"">chile crisp</a>, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.",/recipes/1021066-chile-crisp-shrimp-and-green-beans,Ali Slagle,"cumin, green beans, peanut, red pepper flakes, shallot, shrimp, soy sauce, dairy-free",Chile-Crisp Shrimp and Green Beans,1021066 | |
| "dinner, lunch, meat, roasts, sandwiches, main course",american,"With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.",/recipes/1021032-slow-roasted-beef,J. Kenji López Alt,"eye round, top round beef, tri-tip steak",Slow-Roasted Beef,1021032 | |
| "brunch, lunch, casseroles, vegetables, main course, side dish",american,"With bacon, eggs and hash browns in the baking dish, this sounds like breakfast — but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.",/recipes/1021038-kale-and-bacon-hash-brown-casserole,Julia Moskin,"bacon, egg, kale, mozzarella, onion, potato",Kale and Bacon Hash Brown Casserole,1021038 | |
| "dinner, casseroles, poultry, main course",american,"The popular “Magnolia Table” cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don’t use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.",/recipes/1021037-sour-cream-chicken-enchiladas,Julia Moskin,"chicken, cilantro, mozzarella, sour cream, tortilla",Sour Cream Chicken Enchiladas,1021037 | |
| "snack, cookies and bars, finger foods, dessert",american,"Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.",/recipes/1021039-peanut-butter-brownies,Julia Moskin,"cocoa powder, marshmallow, peanut butter, vanilla",Peanut Butter Brownies,1021039 | |
| ,,"Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you’ll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don’t add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They’ll get a little soggy, but the flavor will still be excellent.",/recipes/1021054-rhubarb-custard-bars,Melissa Clark,,Rhubarb Custard Bars,1021054 | |
| "dinner, grains and rice, main course",american,"Contrary to popular belief, you don’t have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.",/recipes/1021063-leek-risotto-with-sugar-snap-peas-and-pancetta,Susan Spungen,"arborio rice, chicken stock, leek, pancetta, pecorino, snap peas",Leek Risotto With Sugar Snap Peas and Pancetta,1021063 | |
| "cakes, dessert",american,"Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.",/recipes/1021062-earl-grey-tea-cake-with-dark-chocolate-and-orange-zest,Samantha Seneviratne,"dark chocolate, heavy cream, mascarpone, tea",Earl Grey Tea Cake With Dark Chocolate and Orange Zest,1021062 | |
| "dinner, quick, weekday, vegetables, main course",,"It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.",/recipes/1021006-any-vegetable-stir-fry,Sarah Copeland,"almond, celery, kale, mint, rice, rice wine vinegar, sesame oil, sesame seeds, snap peas, gluten-free, vegan, vegetarian, spring, summer",Any Vegetable Stir-Fry,1021006 | |
| "cakes, dessert",american,"When my Paris friend, Bernard Collet, told me about this cake, a favorite for over 60 years in his family, I was expecting something tall, soft, frosted and fit for candles. I expected a gâteau but got an icebox cake: four layers of cookies held together with four layers of frosting. The cake, originally a back-of-the-box recipe, was created for a French tea biscuit called Thé Brun, but I could never find them, so I used Petit Beurre cookies. Lately I can’t find them either, so I use old-fashioned Nabisco Social Teas. You can use whatever cookies you’d like, but they should be plain, flat, square or rectangular. Depending on the size of your cookies, you might need fewer of them; depending on how big or small you make the cake, you might need to juggle the number of layers or the amount of frosting. It’s a recipe made for improvisation.",/recipes/1021056-moka-dupont-a-french-icebox-cake,Dorie Greenspan,"bittersweet chocolate, butter, egg",Moka Dupont: A French Icebox Cake,1021056 | |
| "dinner, beans, one pot, vegetables, main course",indian,"Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal.",/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream,Tejal Rao,"canned tomatoes, cilantro, ginger, kidney bean, onion",Baked Rajma (Punjabi-Style Red Beans With Cream),1021035 | |
| "brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish",,"The best salads don’t have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you’ll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.",/recipes/1021055-quick-pickled-vegetable-salad,Alexa Weibel,"carrot, celery, coriander, herbs, lemon, lettuce, mustard, radish, red onion, sugar, vinegar, spring, summer",Quick-Pickled Vegetable Salad,1021055 | |
| "dinner, poultry, main course",african,"Popular across West Africa, chicken yassa coaxes deep flavor from a handful of simple ingredients: smoky grilled chicken, sweet caramelized onions, tangy lime, bright ginger and spicy Scotch bonnet chile. This version comes from “The Fonio Cookbook” by chef Pierre Thiam (Lake Isle Press, 2019). Mr. Thiam, who was born and raised in Dakar, is the chef and owner of Teranga, a West African restaurant in Harlem. His recipe calls for bone-in chicken legs, but, in southern Senegal, where the dish originated, you might be served other chicken parts, fish yassa or even lamb yassa. The cooking method is flexible: The chicken develops the best smoky char when grilled, but will still be delicious seared in a grill pan or cast-iron skillet.",/recipes/1021053-chicken-yassa-chicken-with-onions-citrus-and-chile,Alexa Weibel,"bay, chicken, dijon mustard, garlic, ginger, lime, onion, pepper, scallion, scotch bonnet chile, thyme, vinegar","Chicken Yassa (Chicken With Onions, Citrus and Chile)",1021053 | |
| "dinner, noodles, pastas, project, main course",italian,"There’s nothing quite like <a href=""https://cooking.nytimes.com/recipes/1021031-the-big-lasagna"">lasagna</a> made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can’t cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.",/recipes/1021028-handmade-lasagna-sheets,Samin Nosrat,"00 flour, eggs",Handmade Lasagna Sheets,1021028 | |
| "dinner, weekday, soups and stews, main course",,"This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you have access to. If tofu isn’t your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth. The lemon at the end will breathe a lot of much-needed life into this broth built mostly from pantry staples, but a splash of rice wine vinegar would also do the trick.",/recipes/1021030-spring-tofu-soup,Alison Roman,"asparagus, garlic, jalapeño, mushroom, peas, tofu, spring, vegan, vegetarian",Spring Tofu Soup,1021030 | |
| sauces and gravies,,"This simple, savory sauce is rich with tomato flavor. A few basil stems — or whatever herbs you’ve got on hand — add a welcome aromatic note, and a little zip with a blender or food mill leave it with a smooth, silky texture. Use in <a href=""https://cooking.nytimes.com/recipes/1021031-the-big-lasagna"">lasagna</a>, pasta, pizza, or anywhere else you’d use a jar of store-bought marinara.",/recipes/1021029-simple-tomato-sauce,Samin Nosrat,"basil, canned tomatoes, garlic, onion, tomato paste, nut-free, vegan, vegetarian",Simple Tomato Sauce,1021029 | |
| "dinner, casseroles, noodles, pastas, project, main course",american,"Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (<a href=""https://www.youtube.com/watch?time_continue=278&v=GLma4QPNSyg"">Watch Samin make #TheBigLasagna on YouTube.</a>)",/recipes/1021031-the-big-lasagna,Samin Nosrat,"lasagna noodles, milk, mozzarella, parmesan, ricotta, tomato sauce",The Big Lasagna,1021031 | |
| "breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish",american,"Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza’s now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the “Saltie: A Cookbook” is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).",/recipes/1021036-classic-focaccia,Amelia Nierenberg,"active dry yeast, flour, olive oil, rosemary, sea salt, vegetarian",Classic Focaccia,1021036 | |
| "dinner, easy, lunch, noodles, soups and stews, vegetables, appetizer, main course",american,"A taste of nostalgia can be comforting. Inspired by the childhood favorite, canned tomato soup, this homemade version yields a lush and satisfying meal culled from kitchen staples. The process of separating your canned tomatoes from their juices, cooking them until caramelized and enhancing their strength with concentrated tomato paste helps develop deep roasted tomato flavor. If you can’t find alphabet pasta, any other small pasta will be delicious.",/recipes/1021052-tomato-alphabet-soup,Maggie Ruggiero,"butter, canned tomatoes, carrot, olive oil, pasta, tomato paste",Tomato Alphabet Soup,1021052 | |
| "breakfast, cakes, dessert",,"Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what’s the difference? This citrus-scented cornmeal number is endlessly adaptable — use whatever fat you have on hand, dairy or light, bright flavoring you have on hand — and requires just one bowl. It’s wonderful in slices, but extra nice toasted and buttered for breakfast.",/recipes/1021050-the-most-adaptable-one-bowl-cornmeal-poundcake,Melissa Clark,"cornmeal, flour, orange, yogurt",The Most Adaptable One-Bowl Cornmeal Poundcake,1021050 | |
| "brunch, dinner, easy, lunch, quick, finger foods, sandwiches, seafood, appetizer, main course, side dish",american,"Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components — crab and brown butter toast — act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.",/recipes/1021016-crab-toast,Gabrielle Hamilton,"chives, crab meat, crème fraîche, egg, lemon, spring, summer",Crab Toast,1021016 | |
| "dinner, quick, weekday, pastas, main course",,"Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you’ll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.",/recipes/1021040-vegan-fettuccine-alfredo,Gena Hamshaw,"cashews, garlic, lemon, nutmeg, nutritional yeast, olive oil, pasta, vegan cream cheese, dairy-free, vegan, vegetarian",Vegan Fettuccine Alfredo,1021040 | |
| "breakfast, brunch, lunch, vegetables, main course",american,"This recipe, adapted from a dish served at MeMe’s Diner in Prospect Heights, Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil’s heat, and the seed mix adds layers of flavor and crunch. If you’re feeling lazy — it is brunch after all — skip the greens, or use everything spice mix and peanuts, for the seed mix. But don’t skimp on the chile oil: It’s the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You’ll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.",/recipes/1021034-chile-oil-fried-eggs-with-greens-and-yogurt,Krysten Chambrot,"cinnamon stick, egg, ginger, greek yogurt, kale, red pepper flakes, sesame seeds, vegetarian",Chile-Oil Fried Eggs With Greens and Yogurt,1021034 | |
| "one pot, pastas, vegetables, main course",american,"This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled “skillet gnocchi”) work best here, but shelf-stable gnocchi are also fine. Simply boil them first.",/recipes/1021033-sheet-pan-gnocchi-with-asparagus-leeks-and-peas,Susan Spungen,"asparagus, gnocchi, leek, lemon, parmesan, peas, spring, vegetarian","Sheet-Pan Gnocchi With Asparagus, Leeks and Peas",1021033 | |
| "dinner, dumplings, project, vegetables, appetizer, main course, side dish",eastern european,"Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with <a href=""https://cooking.nytimes.com/recipes/1020984-classic-polish-borscht"">barszcz</a>, a light Polish borscht.",/recipes/1020983-pierogi-ruskie-potato-and-cheese-pierogi,Amelia Nierenberg,"butter, flour, onion, potato, quark, sour cream, nut-free, vegetarian",Pierogi Ruskie (Potato and Cheese Pierogi),1020983 | |
| "dinner, easy, weeknight, one pot, poultry, vegetables, main course",,"This vibrant dish is adapted from “Keeping It Simple” (Hardie Grant, 2020), a book of weeknight recipes by the food writer Yasmin Fahr. Miso and ghee are tossed with radishes and rubbed underneath the skin of chicken thighs before both are roasted on the same sheet pan. Fresh scallions, sesame seeds and lime juice provide a bright finish. If you don’t have ghee, regular unsalted butter will do just fine. And if you’ve never had roasted radishes, you’re in for a treat: High heat eliminates the vegetable’s bitterness, coaxes out its sweetness and leaves the lovely pink color behind.",/recipes/1020988-sheet-pan-miso-chicken-with-radishes-and-lime,Margaux Laskey,"chicken, chicken thigh, ghee, miso, radish, spring",Sheet-Pan Miso Chicken With Radishes and Lime,1020988 | |
| "dinner, lunch, weeknight, soups and stews, appetizer, side dish",eastern european,"Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from “From a Polish Country House Kitchen,” an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with <a href=""https://cooking.nytimes.com/recipes/1020983-pierogi-ruskie-potatoes-cheese-and-caramelized-onions"">pierogi</a>.",/recipes/1020984-barszcz-classic-polish-borscht,Amelia Nierenberg,"beef bones, beet, carrot, dried mushroom, leek, sour cream, fall, spring, winter",Barszcz (Classic Polish Borscht),1020984 | |
| "cakes, dessert",american,"Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen’s cookbook, “Open Kitchen,” is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.",/recipes/1020989-parsnip-sheet-cake-with-cream-cheese-frosting-and-ginger,Melissa Clark,"cream cheese, crystalized ginger, flour, ginger, parsnip, vanilla, walnuts or pine nuts, fall, winter",Parsnip Sheet Cake With Cream Cheese Frosting and Ginger,1020989 | |
| "dinner, lunch, snack, finger foods, grains and rice, project, vegetables, appetizer, main course, side dish",japanese,"Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from “Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home” by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.",/recipes/1020991-yaki-onigiri-grilled-japanese-rice-balls-with-pickled-shiitakes,Alexa Weibel,"dairy-free, vegan, vegetarian, mirin, miso, miso paste, rice, rice vinegar, shiitake, soy sauce, sushi rice",Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes,1020991 | |
| "dinner, weekday, poultry, main course",,"In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven’s heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you’d rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.",/recipes/1021014-sheet-pan-chicken-with-jammy-tomatoes-and-pancetta,Melissa Clark,"bacon, cherry tomatoes, chicken thigh, paprika",Sheet-Pan Chicken With Jammy Tomatoes and Pancetta,1021014 | |
| "dinner, quick, weekday, pastas, main course",,"This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified, silky-smooth sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.",/recipes/1020979-five-ingredient-creamy-miso-pasta,Alexa Weibel,"butter, miso, parmesan, spaghetti, vegetarian",Five-Ingredient Creamy Miso Pasta,1020979 | |
| "breakfast, brunch, snack, pastries, dessert",american,"Just when you thought the world couldn’t improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from “</span><a href=""https://www.amazon.com/Procrastibaking-Recipes-Getting-Delicious-Possible/dp/1982117745"">Procrastibaking</a>: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible<span>” (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.",/recipes/1020986-giant-cinnamon-roll-scone,Margaux Laskey,"butter, confectioners' sugar, flour, heavy cream, sugar, nut-free, vegetarian",Giant Cinnamon Roll Scone,1020986 | |
| "dinner, meat, noodles, pastas, main course",american,"This recipe, adapted from “Chicano Eats: Recipes From My Mexican-American Kitchen” (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta — a smoky, spicy version of the best boxed macaroni and cheese you’ve ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms.",/recipes/1020987-mac-and-queso-fundido,Margaux Laskey,"cheese, chorizo, mozzarella, mushroom, pasta, scallion",Mac and Queso Fundido,1020987 | |
| "easy, quick, condiments, sauces and gravies",,"This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It’s spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.",/recipes/1021012-quick-chile-sauce,Yotam Ottolenghi,"cherry tomatoes, extra virgin olive oil, jalapeño, serrano chile, tomato, vinegar, dairy-free, gluten-free, nut-free, vegan, vegetarian",Quick Chile Sauce,1021012 | |
| "dinner, easy, weeknight, one pot, roasts, vegetables, main course",asian,"I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.",/recipes/1020993-tofu-and-green-beans-with-chile-crisp,Sam Sifton,"chili oil, chili paste, green beans, rice, sesame oil, soy sauce, tofu, vegetarian",Tofu and Green Beans With Chile Crisp,1020993 | |
| "dinner, lunch, pizza and calzones, main course",american,"This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew “mozzarella” cheese. Right after you make the cheese, it will be smooth and spreadable — more like ricotta than mozzarella — but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you’re short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.",/recipes/1021008-vegan-pizza,Gena Hamshaw,"cashew, flour, lemon juice, olive oil, sugar, tomato sauce, yeast, vegan, vegetarian",Vegan Pizza,1021008 | |
| "cakes, dessert",,"Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that’s spiced with a touch of black pepper. It keeps well, so feel free to bake it a day or two ahead of serving, or eat any leftovers for breakfast. This recipe was created by Zachary Golper of Bien Cuit bakery in Brooklyn, who prefers Japanese rice flour for its consistently fine particle size, but any white rice flour will work. (Note: If you don't have an 8-inch loaf pan, you can use a 9-inch pan but the baking time will be about 5 to 10 minutes shorter, and the loaf will be flatter in appearance.)",/recipes/1021001-rice-flour-poundcake,Melissa Clark,"butter, coconut milk, rice flour, sugar, gluten-free",Rice Flour Poundcake,1021001 | |
| "dinner, weekday, casseroles, main course",american,"These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.",/recipes/1021007-stuffed-peppers,Lidey Heuck,"bell pepper, fennel, garlic, ground beef, onion, oregano, parmesan, red pepper flakes, rice, tomato",Stuffed Peppers,1021007 | |
| "dinner, easy, quick, weeknight, meat, pastas, main course",american,"The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.",/recipes/1020996-fast-spaghetti-bolognese,Dawn Perry,"ground beef, onion, pasta, spaghetti, tomato paste, worcestershire sauce",Fast Spaghetti Bolognese,1020996 | |
| "dinner, easy, weeknight, pastas, vegetables, main course",american,"The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.",/recipes/1020997-blistered-broccoli-pasta-with-walnuts-pecorino-and-mint,Dawn Perry,"broccoli, lemon, mint, pasta, walnut, vegetarian","Blistered Broccoli Pasta With Walnuts, Pecorino and Mint",1020997 | |
| "weekday, seafood, vegetables, side dish",,"Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from “Nothing Fancy” (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.",/recipes/1021004-crushed-baby-potatoes-with-sardines-celery-and-dill,Alison Roman,"celery, potato, sardines","Crushed Baby Potatoes With Sardines, Celery and Dill",1021004 | |
| "dinner, easy, weeknight, pastas, vegetables, main course",american,"This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts. No shallots? A small red onion will do. Keep in mind different types of bacon (or other cured pork) will render different amounts of fat. When you add the brussels sprouts, if the skillet starts to look a little dry, add a tablespoon of oil to keep things moving. To achieve a nice mix of crisp leaves and tender cores, tear off some of the loose outer leaves from your brussels sprouts; they will wilt and blister while the more tightly bundled cores will soften and steam. This recipe is designed for a half pound of pasta; though you may be tempted to add extra pasta, the dish will be plenty filling with a whole pound of brussels sprouts.",/recipes/1020998-brussels-sprouts-pasta-with-bacon-and-vinegar,Dawn Perry,"bacon, brussels sprouts, cider vinegar, mustard, parmesan, pasta, shallot",Brussels Sprouts Pasta With Bacon and Vinegar,1020998 | |
| "dinner, easy, quick, weeknight, beans, pastas, vegetables, main course",,"Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.",/recipes/1020999-pasta-with-chorizo-chickpeas-and-kale,Dawn Perry,"cheese, chickpea, chorizo sausage, kale, pasta","Pasta With Chorizo, Chickpeas and Kale",1020999 | |
| "dinner, easy, weeknight, pastas, vegetables, main course",american,"If you want to get the timing just right on this one — no wasted time! — start the sauce a few minutes after you’ve dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don’t count this recipe out if you’re not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of <a href=""https://cooking.nytimes.com/recipes/1016031-pasta-e-fagioli"">pasta e fagioli</a>.",/recipes/1021000-pasta-with-garlicky-spinach-and-buttered-pistachios,Dawn Perry,"butter, capers, garlic, parmesan, pasta, pistachio, spinach, vegetarian",Pasta With Garlicky Spinach and Buttered Pistachios,1021000 | |
| "easy, snack, non-alcoholic drinks",,"This Instagram-famous drink, known as whipped coffee or <a href=""https://www.instagram.com/explore/tags/dalgonacoffee/"" title="""">dalgona coffee</a>, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as </span><a href=""https://www.indiatoday.in/trending-news/story/dalgona-coffee-is-viral-on-tiktok-in-the-west-india-has-been-making-it-for-years-1661705-2020-03-31"" title="""">phenti hui</a><span>. In Greece, the </span><a href=""https://leitesculinaria.com/11838/recipes-greek-style-frappe.html"" title="""">frappé</a><span> is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk.",/recipes/1021005-whipped-coffee,Vaughn Vreeland,"instant coffee, milk, sugar",Whipped Coffee,1021005 | |
| "snack, finger foods, pastries, appetizer",american,"Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you’d use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They’re slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I’ve been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that’s meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It’s good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they’re solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.",/recipes/1020985-cheddar-walnut-gougeres,Dorie Greenspan,"butter, cheddar, eggs, flour, milk, walnut",Cheddar-Walnut Gougères,1020985 | |
| "breakfast, easy, quick, pancakes",american,"This fluffy vegan pancake recipe proves it’s not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.",/recipes/1021002-vegan-pancakes,Gena Hamshaw,"almond milk, flour, non-dairy milk, soy milk, vegan",Vegan Pancakes,1021002 | |
| "breakfast, brunch, snack, finger foods, pastries, dessert",american,"Lightly spiced and crowned with a tangy cream cheese glaze, these doughnuts are, quite simply, carrot cake baked into doughnut-shaped molds for a cuter, handheld form. (The batter could also be baked in greased mini-muffin or standard muffin tins; adjust the cooking time accordingly and bake until golden.) The floral sweetness of the golden raisins works well with the earthy carrots, but feel free to swap in your favorite chopped nuts instead. These come together in minutes without a mixer, and can be on your table within an hour. Like most doughnuts, they’re best enjoyed the day they’re made.",/recipes/1020995-baked-carrot-cake-doughnuts,Samantha Seneviratne,"carrot, cinnamon, flour, ginger, nutmeg, raisin, sugar",Baked Carrot Cake Doughnuts,1020995 | |
| "dinner, easy, weeknight, pastas, soups and stews, appetizer, main course",american,"This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.",/recipes/1020994-spring-minestrone-with-kale-and-pasta,Kay Chun,"asparagus, celery, ginger, kale, pasta, peas, pesto, vegetable broth, spring",Spring Minestrone With Kale and Pasta,1020994 | |
| "vegetables, side dish",,"Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they’re quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn’t need them.",/recipes/1020990-lemony-asparagus-salad-with-shaved-cheese-and-nuts,Melissa Clark,"asparagus, cheese, herbs, shallot, spring, vegetarian",Lemony Asparagus Salad With Shaved Cheese and Nuts,1020990 | |
| "breakfast, grains and rice, main course",mediterranean,"Oat porridge for breakfast is often topped with brown sugar and cream. Though sweetened porridge is delicious, a savory approach with oats makes a nice change. Think of oats as a fine substitute for rice — you don’t always want rice pudding, do you? Steel-cut oats have a nutty whole-grain flavor and retain a nubbly texture, far superior to rolled oats; they pair nicely with savory toppings, for a risotto-like effect. This easy, hearty dish is actually suitable for any time of day, not just morning. If you can’t find za’atar (a splendid spice mix of wild thyme, sumac and sesame used throughout the Middle East), try a sprinkling of toasted ground cumin or a pinch of oregano, or a generous amount of freshly ground black pepper. It’s hard to cook a single portion of oats, so make the full batch. Leftovers can be reheated for another day’s breakfast. (And if rolled oats is all you have, it’s no crime.)",/recipes/1020973-savory-steel-cut-oats-with-fried-egg-and-zaatar,David Tanis,"egg, steel-cut oats, za’atar, vegetarian",Savory Steel-Cut Oats With Fried Egg and Za’atar,1020973 | |
| "lunch, sandwiches, main course",mediterranean,"You might need a few common ingredients from the grocery store — chicken breast, cucumbers, yogurt, herbs — to make this satisfying pita sandwich, but it’s not at all difficult to put together. It’s a year-round favorite. If you’re in the mood to bake, try making your own <a href=""https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread"">pita bread</a>.",/recipes/1020974-grilled-chicken-pita-with-yogurt-sauce-and-arugula,David Tanis,"chicken breast, cucumber, olives, yogurt",Grilled Chicken Pita With Yogurt Sauce and Arugula,1020974 | |
| "dinner, meatballs, main course",mediterranean,"Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn’t available.) They may be prepared several hours or up to 2 days in advance — they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it’s best to soak them for at least a few hours or overnight). They’ll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.",/recipes/1020975-spicy-meatballs-with-chickpeas,David Tanis,"chickpea, lamb, rice, tomatoes",Spicy Meatballs With Chickpeas,1020975 | |
| "dinner, easy, weeknight, seafood, vegetables, main course",,"Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.",/recipes/1020992-roasted-salmon-with-peas-and-radishes,Kay Chun,"dill, fish fillets, miso, mustard, peas, radish, salmon, spring, summer",Roasted Salmon With Peas and Radishes,1020992 | |
| "dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course",american,"Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls “umami powder,” the broccoli transforms into a deeply flavorful vegan spread that’s also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don’t skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.",/recipes/1020971-broccoli-dill-pasta,Tejal Rao,"broccoli, cashew, dill, lemon, pasta, porcini, spaghetti",Broccoli-Dill Pasta,1020971 | |
| "dinner, one pot, poultry, vegetables, main course",jewish,"If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.",/recipes/1020964-chicken-with-artichokes-and-lemon,Joan Nathan,"artichoke, chicken thigh, lemon, onion, parsley, saffron, spring, winter",Chicken With Artichokes and Lemon,1020964 | |
| "breads, crackers and chips",jewish,"At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that’s easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)",/recipes/1020972-easy-matzo,Melissa Clark,"all-purpose flour, olive oil, whole wheat flour, vegan",Easy Matzo,1020972 | |
| "pies and tarts, dessert",american,"Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks.",/recipes/1020982-rhubarb-macaroon-tart,Samantha Seneviratne,"heavy cream, rhubarb, shredded coconut, vanilla",Rhubarb Macaroon Tart,1020982 | |
| "dinner, easy, weeknight, meat, one pot, roasts, vegetables, main course",american,"Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.",/recipes/1020981-sheet-pan-sausage-with-spring-onions-potatoes-and-mustard,Kay Chun,"mustard, new potato, sauerkraut, sausage, spring onions","Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard",1020981 | |
| "breakfast, grains and rice",american,"Studded with pink freeze-dried strawberries and lightly spiced, this strawberry granola makes for a perky start to the day or a fruity afternoon snack, especially when paired with yogurt or milk. First, roast oats, almonds, pumpkin seeds and coconut chips in a sweet syrup before mixing with crisp freeze-dried strawberries. Optional red-pepper flakes add a pleasant whisper of warmth, and play well with the strawberries and coconut. Feel free to substitute cashews or hazelnuts for the almonds, and omit the coconut chips if you don’t have them in the pantry. The resulting granola will still be full of flavor and crunch.",/recipes/1020980-strawberry-granola,Daniela Galarza,"almonds, coconut, oats, old-fashioned rolled oats, strawberry",Strawberry Granola,1020980 | |
| "dinner, casseroles, main course",american,"This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.",/recipes/1020978-tuna-noodle-casserole,Lidey Heuck,"capers, celery, garlic, half and half, mushroom, noodles, onion, parsley, peas, potato chips, sherry, tuna",Tuna Noodle Casserole,1020978 | |
| "cakes, dessert",,"In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it’s fine enough to dissolve completely so you don’t get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.",/recipes/1020977-coffee-and-cream-coffee-cake,Erin Jeanne McDowell,"brown sugar, butter, coffee, cream cheese, eggs, espresso coffee powder, flour, oats, sour cream, sugar, vanilla",Coffee and Cream Coffee Cake,1020977 | |
| "dinner, quick, weekday, soups and stews, main course",,"<a href=""https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine"" data-saferedirecturl=""https://www.google.com/url?q=https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine&source=gmail&ust=1585766302551000&usg=AFQjCNH_mVVA4Op4F85HYGJAHHXvKOhH_g"">Chicken cacciatore</a></span><span> is an Italian hunter’s stew that’s made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise’s cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.",/recipes/1020976-lentils-cacciatore,Ali Slagle,"bell pepper, capers, carrot, garlic, red lentils, red wine, rosemary, tomato paste, tomatoes, vegan, vegetarian",Lentils Cacciatore,1020976 | |
| "salads and dressings, side dish",jewish,"Tradition is a beautiful thing, unless it requires you to make something you don’t enjoy making or eating. For me, that’s charoset. Classically, it’s an apple-walnut mixture (occasionally including a touch of cinnamon or dried fruit, or a combination) that ranges from chunky-relish to chunky-paste, and it’s never been my favorite thing on the table. I’ve always wanted it tangier, crunchier and, well, I wanted a salad. This is that salad. It’s meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.",/recipes/1020957-apples-with-honey-and-crushed-walnuts,Alison Roman,"apple, honey, walnut, vegetarian",Apples With Honey and Crushed Walnuts,1020957 | |
| "easy, quick, vegetables, side dish",jewish,"This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.",/recipes/1020958-garlicky-buttered-carrots,Alison Roman,"carrot, chicken fat","Garlicky, Buttered Carrots",1020958 | |
| "meat, main course",jewish,"This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.",/recipes/1020960-tangy-braised-short-ribs,Alison Roman,"chicken broth, honey, short ribs",Tangy Braised Short Ribs,1020960 | |
| "vegetables, side dish",jewish,"At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.",/recipes/1020959-crispy-potato-kugel,Alison Roman,"chicken fat, egg, potato",Crispy Potato Kugel,1020959 | |
| "ice creams and sorbets, sauces and gravies, dessert",,"This is less a recipe for a sundae bar, and more a recipe for for the two sauces that accompany, crunchy bittersweet chocolate (essentially a homemade chocolate shell) and salty tahini caramel. Both can be made and stored for at least a month (for whenever the craving strikes). It’s hard to beat the creamy subtlety of vanilla ice cream to pair with them, but any ice cream of your choosing will work.",/recipes/1020961-black-and-white-sundae-bar,Alison Roman,"bittersweet chocolate, coconut oil, ice cream, tahini",Black-and-White Sundae Bar,1020961 | |
| "soups and stews, main course",jewish,"Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you’re excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.",/recipes/1020955-matzo-ball-soup-with-celery-and-dill,Alison Roman,"carrot, celery, chicken, dill, matzo meal",Matzo Ball Soup With Celery and Dill,1020955 | |
| "poultry, appetizer",jewish,"I’m just guessing here, but I feel like “chopped liver” will never be my most popular recipe. I do love to eat it, and for those who feel the same way, ""Hello, nice to meet you!"" It’s not much to look at, but at least one of you will become a fan after spreading this funky, savory mixture onto a salted matzo with a sprinkle of parsley and lemon juice. (I’m hoping that person is you.) It won’t keep very long (it’s best within 24 hours), but that’s why this version makes the perfect snackable amount.",/recipes/1020962-chopped-liver-on-matzo,Alison Roman,"chicken fat, chicken liver, shallot",Chopped Liver on Matzo,1020962 | |
| "easy, salads and dressings, appetizer, side dish",jewish,"I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. “You going to finish that?” I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it’s less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.",/recipes/1020956-parsley-salad-with-fennel-and-horseradish,Alison Roman,"fennel, lemon juice, parsley, vegan, vegetarian",Parsley Salad With Fennel and Horseradish,1020956 | |
| "brunch, dinner, lunch, snack, one pot, main course",,"If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare “It’s breakfast for dinner, kids!” — which children everywhere know is a sign that something is wrong for Mom — this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.",/recipes/1020953-galettes-completes-buckwheat-crepes,Gabrielle Hamilton,"buckwheat flour, cheese, crepes, egg, flour, gruyère, ham",Galettes Complètes (Buckwheat Crepes),1020953 | |
| "dinner, quick, weekday, poultry, vegetables, main course",,"In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.",/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus,Ali Slagle,"asparagus, chicken, honey, lime, pepper, rice vinegar, turmeric",Turmeric-Black Pepper Chicken With Asparagus,1020970 | |
| "dinner, weekday, casseroles, vegetables, main course, side dish",,"Somewhere between macaroni and cheese, British cauliflower cheese and a <a href=""https://cooking.nytimes.com/recipes/1019708-cauliflower-gratin-with-leeks-and-white-cheddar?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">cauliflower gratin</a> is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they’re roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.",/recipes/1020969-cauliflower-mac-and-cheese,Ali Slagle,"cauliflower, cheddar, garlic, heavy cream",Cauliflower “Mac” and Cheese,1020969 | |
| "dinner, easy, weeknight, beans, meat, pastas, vegetables, main course",american,"In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.",/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas,Lidey Heuck,"broccoli rabe, chickpea, italian sausage, pasta, white wine","Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas",1020968 | |
| "dinner, one pot, poultry, main course",,"This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you’re short on time, skip the marinade; simply add the ground cumin when you’re toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.",/recipes/1020967-skillet-chicken-and-pearl-couscous-with-moroccan-spices,Colu Henry,"chicken thigh, couscous, cumin, leek, lime, fall, spring, winter",Skillet Chicken and Pearl Couscous With Moroccan Spices,1020967 | |
| "snack, finger foods, pastries, dessert",cuban,"In Havana — and in Cuban neighborhoods across the U.S. — pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to “Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba” by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.",/recipes/1020966-pastelitos-guava-and-cream-cheese-pastries,Daniela Galarza,"cream cheese, egg, guava paste, puff pastry, sugar",Pastelitos (Guava and Cream Cheese Pastries),1020966 | |
| "dinner, easy, quick, weeknight, sauces and gravies, main course, side dish","american, italian","Alfredo de Lello, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality.",/recipes/1020965-alfredo-sauce,The New York Times,"butter, egg, garlic, heavy cream, parmesan",Alfredo Sauce,1020965 | |
| "dinner, lunch, weekday, seafood, vegetables, main course",,"In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It’s extremely adaptable. If you don’t have (or like) tuna, use chickpeas or white beans instead. Just don’t skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you’ve got.",/recipes/1020943-roasted-potatoes-with-anchovies-and-tuna,Melissa Clark,"anchovies, beans, onion, potato, tuna",Roasted Potatoes With Anchovies and Tuna,1020943 | |
| "dinner, lunch, soups and stews, vegetables, main course",,"When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.",/recipes/1020950-any-vegetable-soup,Melissa Clark,"celery, greens, onion, root vegetables, vegan, vegetarian",Any Vegetable Soup,1020950 | |
| "dinner, pastas, main course",,"There are about a gazillion ways to cook pasta using other pantry staples — things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family’s household favorites. I like it with a long, thin, twirlable pasta — spaghetti, linguine or bucatini — but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).",/recipes/1020949-pasta-with-tuna-capers-and-scallions,Melissa Clark,"anchovies, capers, garlic, herbs, pasta, scallion, tuna","Pasta With Tuna, Capers and Scallions",1020949 | |
| "breakfast, grains and rice, main course",,"For a simple, filling breakfast, baked steel-cut oatmeal, enriched with almond butter and cinnamon, is a go-to recipe. This version is particularly adaptable: Use peanut butter or almond butter, steel-cut or cracked oats, or any number of warming spices that might be in your cupboard. Then, garnish as you wish.",/recipes/1020948-baked-steel-cut-oats-with-nut-butter,Melissa Clark,"almond butter, oats, peanut butter, vegan, vegetarian",Baked Steel-Cut Oats With Nut Butter,1020948 | |
| "breakfast, snack, cakes, dessert",,"More of a snack or breakfast than a showy dessert, a homey crumb cake doesn’t need the oohs-and-aahs of any guests. It’s the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don’t have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.",/recipes/1020946-pantry-crumb-cake,Melissa Clark,"fruit, oats, spices",Pantry Crumb Cake,1020946 | |
| beans,,"Chances are good you have some dried beans on hand, and that is a great thing. Especially since one basic recipe works for so many kinds, from red beans to white cannellini to black turtle beans. Choose whichever you like, but bear in mind: Sometimes, the best bean is the one already in your pantry.",/recipes/1020947-big-pot-of-beans,Melissa Clark,"garlic, herbs, onion, sausage, vegan, vegetarian",Big Pot of Beans,1020947 | |
| "dinner, lunch, grains and rice, soups and stews, vegetables, main course",american,"This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and <a href=""https://cooking.nytimes.com/recipes/1020934-parmesan-broth"">Parmesan broth</a>. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.",/recipes/1020933-mushroom-farro-soup-with-parmesan-broth,Julia Sherman,"dried mushrooms, farro, parmesan, shallot, sherry vinegar, thyme, white wine, fall, winter",Mushroom-Farro Soup With Parmesan Broth,1020933 | |
| "dinner, lunch, weeknight, beans, main course",,"A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don’t have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won’t be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.",/recipes/1019241-beans-and-garlic-toast-in-broth,Tejal Rao,"dried beans, garlic, parmesan, sourdough, vegetarian",Beans and Garlic Toast in Broth,1019241 | |
| "dinner, lunch, weekday, soups and stews, main course",,"This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it’s warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you’d like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.",/recipes/1019943-easiest-lentil-soup,Melissa Clark,"fall, winter, lentils, radicchio, thyme, vegan, vegetarian",Easiest Lentil Soup,1019943 | |
| "dinner, easy, weekday, seafood, main course",,"Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren’t improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.",/recipes/1020813-fish-with-sizzling-olive-butter,Melissa Clark,"cilantro, dill, olives, whitefish fillet",Fish With Sizzling Olive Butter,1020813 | |
| "soups and stews, main course",,"The giant white hominy used to make pozole are a blank canvas. The hominy — soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking — welcome chiles and a good dose of cumin. This pozole includes prepared duck confit instead of the more usual pork or chicken. Some diced fresh pineapple in the thick stew balances the spicy heat. A small glass of mezcal is a fine partner, especially as a finishing touch. Save a little of the drink for when you and guests are almost finished eating, to pour into the bowl for the last soupy spoonfuls. It’s what the French do in Gascony with their red wine when they enjoy a soup called garbure.",/recipes/1020810-pozole-with-duck-and-mezcal,Florence Fabricant,"chicken stock, duck confit legs, mezcal, pineapple, white hominy",Pozole With Duck and Mezcal,1020810 | |
| "soups and stews, appetizer, side dish",american,"Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, <a href=""https://cooking.nytimes.com/recipes/1020933"">brothy soups</a> and <a href=""https://cooking.nytimes.com/recipes/1020935"">braised vegetables</a>. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.",/recipes/1020934-parmesan-broth,Julia Sherman,"bay leaves, garlic, olive oil, parmesan, parsley, thyme, yellow onion, fall, winter",Parmesan Broth,1020934 | |
| "dinner, weekday, pastas, main course",,"This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.",/recipes/1020830-caramelized-shallot-pasta,Alison Roman,"anchovy fillets, pasta, shallot, tomato paste",Caramelized Shallot Pasta,1020830 | |
| "dinner, lunch, casseroles, vegetables, main course, side dish",,"This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they’re ready to be assembled together before baking. Once the whole thing goes in the oven, you’ll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.",/recipes/1020928-potato-gratin-with-swiss-chard-and-sumac-onions,Yotam Ottolenghi,"cheddar, lemon, onion, parsley, sumac, swiss chard, yukon gold potato, spring, winter, vegetarian",Potato Gratin With Swiss Chard and Sumac Onions,1020928 | |
| "snack, cakes, finger foods, one pot, quick breads, dessert",american,"Many monkey bread recipes are made with a yeast-risen dough, but the most classic methods use biscuit dough, as this one does. A quick fold of the dough ensures it’s light and fluffy inside. When you grease the pan, you may worry that two tablespoons of butter seems excessive, but the generous amount prevents the monkey bread from sticking to the pan and combines with the cinnamon sugar to create an effortless caramel sauce as it bakes. If you’re looking for an even simpler approach, you could replace the homemade dough with about two pounds of store-bought refrigerated biscuit dough.",/recipes/1020835-monkey-bread,Erin Jeanne McDowell,"butter, buttermilk, cinnamon, flour, heavy cream, vanilla, vegetarian",Monkey Bread,1020835 | |
| "dinner, beans, one pot, poultry, main course",american,"Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won’t be crisp at the end of cooking, so if that bothers you, discard it afterward — it will have done its duty, imparting deep chicken flavor to the dish — or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.",/recipes/1020841-pressure-cooker-chicken-with-40-cloves-of-garlic,Sarah DiGregorio,"cannellini beans, chicken thigh, garlic, lemon, white wine, fall, winter",Pressure Cooker Chicken With 40 Cloves of Garlic,1020841 | |
| "dinner, casseroles, pastas, main course",american,"Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort.",/recipes/1020833-stuffed-shells,Ali Slagle,"fall, winter, mozzarella, parmesan, pasta, ricotta, tomato sauce, vegetarian",Stuffed Shells,1020833 | |
| "dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish",american,"Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.",/recipes/1020839-vegetarian-swedish-meatballs,Kay Chun,"allspice, bread crumbs, chickpea, mushroom, mushroom stock, nutmeg, fall, winter, vegetarian",Vegetarian Swedish Meatballs,1020839 | |
| "dinner, beans, one pot, poultry, main course",american,"This weeknight-friendly version of the French classic — chicken with 40 cloves of garlic — has half the amount of garlic, because a slow cooker doesn’t get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.",/recipes/1020840-slow-cooker-chicken-with-20-cloves-of-garlic,Sarah DiGregorio,"cannellini beans, chicken thigh, garlic, lemon, white wine, fall, winter",Slow Cooker Chicken With 20 Cloves of Garlic,1020840 | |
| "dinner, finger foods, meatballs, vegetables, appetizer, main course",,"These tender, aromatic meatballs are packed with almost a pound of vegetables and a healthy dose of fresh ginger. Rice noodles are the secret to these tender meatballs, keeping them moist while they bake. The shiitake mushrooms provide rich, meaty umami flavor, while the baby bok choy keeps the meatballs delicate and light. These meatballs make a great snack for entertaining, or can form the foundation of dinner when served over brown rice with more steamed bok choy on the side. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.",/recipes/1020837-vegetarian-mushroom-meatballs-with-honey-ginger-glaze,Kay Chun,"bok choy, ginger, honey, panko, rice vermicelli, shiitake, soy sauce, vegetarian",Vegetarian Mushroom Meatballs With Honey-Ginger Glaze,1020837 | |
| "finger foods, pancakes",chinese,"These thin pancakes are typically used for wrapping <a href=""https://cooking.nytimes.com/recipes/1020817-moo-shu-mushrooms"">moo shu pork</a> or <a href=""https://cooking.nytimes.com/recipes/1019963-peking-duck-with-honey-and-five-spice-glaze"">Peking duck</a>. They’re made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be — and prepared in nearly half the amount of time.",/recipes/1020819-mandarin-pancakes,J. Kenji López-Alt,"flour, sesame oil, vegetable oil, vegan, vegetarian",Mandarin Pancakes,1020819 | |
| "dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course",,"Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too. ",/recipes/1020829-sheet-pan-gochujang-chicken-and-roasted-vegetables,Yewande Komolafe,"butternut squash, chicken, ginger, gochujang, radish, scallion, squash, turnip",Sheet-Pan Gochujang Chicken and Roasted Vegetables,1020829 | |
| "dinner, lunch, beans, burgers, main course",,"Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they’ve formed the foundation of countless vegetarian burgers. There are </span><a href=""https://cooking.nytimes.com/recipes/1012989-white-bean-burgers""><span>white bean burgers</span></a><span>, </span><a href=""https://cooking.nytimes.com/recipes/1016668-the-ultimate-veggie-burger?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=8""><span>kidney bean burgers</span></a><span> and a plethora of other </span><span><a href=""https://cooking.nytimes.com/68861692-nyt-cooking/16707-veggie-burgers"">veggie burgers</a>.</span> Most have two things in common: beans and binders. This version from the chef Jamie Oliver’s new book “Ultimate Veg” (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.",/recipes/1020827-jamie-olivers-vegetarian-black-bean-burgers,The New York Times,"black beans, bread, cheddar, coriander, mushroom, rye bread, vegetarian",Jamie Oliver’s Vegetarian Black Bean Burgers,1020827 | |
| "dinner, meat, vegetables, main course","american, chinese","Joyce Chen put moo shu (or “moo shi,” as she calls it) pork on the menu of her restaurant in Cambridge, Mass., in 1958. The classic version of this Chinese-American restaurant staple combines slivered pork with scrambled egg, wood ear mushrooms and day lilies, stir-fried together, then served with paper-thin Mandarin pancakes and hoisin sauce. For this version, I like to flip the ratio of mushrooms to pork on its head, loading up with an assortment of mushrooms and just a bit of pork. For the fresh mushrooms, I love using a mix of Asian mushrooms like shimeji (beech), shiitake, enoki, oyster and maitake (hen of the woods), aiming for a mix of flavors and textures, but cremini or button mushrooms will also do in a pinch. If you cannot find dried day lily buds, you can substitute canned bamboo shoots in their place; use 4 ounces sliced bamboo shoots and omit the soaking step.",/recipes/1020817-moo-shu-mushrooms,J. Kenji López-Alt,"ginger, mushroom, pork, sesame oil, white pepper",Moo Shu Mushrooms,1020817 | |
| "dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course",american,"With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.",/recipes/1020828-lemony-shrimp-and-bean-stew,Sue Li,"bread, cannellini beans, chicken broth, leek, lemon, shrimp",Lemony Shrimp and Bean Stew,1020828 | |
| "dinner, soups and stews, main course",italian,"This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (r<span>ibollita means “reboiled” in Italian)</span>. You can prepare it <a href=""https://cooking.nytimes.com/recipes/1016052-ribollita?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">in a pot</a> following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you’d like to add leftover cooked vegetables, throw them in with the greens at the very end so they don’t overcook.",/recipes/1020826-pressure-cooker-ribollita-with-smoked-mozzarella-toasts,Sarah DiGregorio,"cannellini beans, celery, fennel, kale, leek, lemon, mozzarella, onion, rosemary, thyme, tomato, white wine, vegetarian",Pressure Cooker Ribollita With Smoked Mozzarella Toasts,1020826 | |
| "beans, sausages, main course","american, southern","Here’s a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we’ve got instructions for a <a href=""https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice"">slow cooker approach</a>, too). Here, you want the beans to be very tender, so that the stew is thick — with a few beans that have slightly broken down — and not soupy. This vegan version of “Monday red beans” is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.",/recipes/1020824-vegan-pressure-cooker-red-beans-and-rice,Sarah DiGregorio,"bay leaves, bell pepper, celery, garlic, kidney bean, miso, onion, smoked paprika, soy milk",Vegan Pressure Cooker Red Beans and Rice,1020824 | |
| "dinner, soups and stews, main course",italian,"This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables — and can be prepared <a href=""https://cooking.nytimes.com/recipes/1016052-ribollita"">in a pot</a>, <a href=""https://cooking.nytimes.com/recipes/1020826-pressure-cooker-ribollita-with-smoked-mozzarella-toasts"">in a pressure cooker</a>, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you’re toasting it, it’s not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.",/recipes/1020825-slow-cooker-ribollita-with-smoked-mozzarella-toasts,Sarah DiGregorio,"cannellini beans, celery, fennel, kale, leek, lemon, mozzarella, onion, rosemary, thyme, tomato, white wine, vegetarian",Slow Cooker Ribollita With Smoked Mozzarella Toasts,1020825 | |
| "brunch, dinner, lunch, beans, main course",,"Fatteh is a popular Middle Eastern dish made with stale bread and accompanied by a host of hearty ingredients. Serve it for brunch, with eggs, or as a vegetarian main course with cooked seasonal vegetables — simply be sure to plan ahead and soak the chickpeas the night before. You can cook the chickpeas and prepare all the toppings in advance, but you'll want to assemble the herb paste and toss everything together just before serving to ensure that it all stays green and vibrant, and that the fatteh is the right consistency.",/recipes/1020727-chickpea-and-herb-fatteh,Yotam Ottolenghi,"dried chickpeas, garlic, lemon, pita, tahini, za’atar",Chickpea and Herb Fatteh,1020727 | |
| "cakes, dessert",latin american,"This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing — namely the combination of milks that saturate its crumb — and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it’s a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites.",/recipes/1020805-seis-leches-cake,Melissa Clark,"coconut milk, dulce de leche, evaporated milk, sweetened condensed coconut milk, sweetened condensed milk",Seis Leches Cake,1020805 | |
| "dinner, weeknight, soups and stews, main course",american,"Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.",/recipes/1020822-chicken-soup-with-toasted-farro-and-greens,Colu Henry,"carrot, chicken, chicken thigh, farro, leek, swiss chard",Chicken Soup With Toasted Farro and Greens,1020822 | |
| "dinner, weeknight, pastas, main course",american,"One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It’s delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.",/recipes/1020820-baked-alfredo-pasta-with-broccoli-rabe-and-lemon,Ali Slagle,"broccoli rabe, mozzarella, panko, parmesan, pasta, fall, winter, vegetarian",Baked Alfredo Pasta With Broccoli Rabe and Lemon,1020820 | |
| ,,"This vegan version of New Orleans-style <a href=""https://cooking.nytimes.com/recipes/1020818"">red beans and rice</a> omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.",/recipes/1020816-vegan-slow-cooker-red-beans-and-rice,Sarah DiGregorio,"bell pepper, celery, garlic, kidney bean, miso, onion, smoked paprika, soy sauce",Vegan Slow Cooker Red Beans and Rice,1020816 | |
| "easy, weekday, pastas, main course",italian,"Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.",/recipes/1020811-cheesy-baked-pasta-with-sausage-and-ricotta,Melissa Clark,"mozzarella, parmesan, pasta, ricotta, sausage, tomato",Cheesy Baked Pasta With Sausage and Ricotta,1020811 | |
| "dinner, beans, sausages, main course","american, southern","This is a pressure cooker spin on the New Orleans classic (though we have a <a href=""https://cooking.nytimes.com/recipes/1020815-slow-cooker-red-beans-and-rice"">slow cooker version</a>, too, if that’s more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.",/recipes/1020818-pressure-cooker-red-beans-and-rice,Sarah DiGregorio,"andouille sausage, bell pepper, celery, garlic, ham hock, kidney bean",Pressure Cooker Red Beans and Rice,1020818 | |
| "dinner, casseroles, pastas, main course",american,"A vegetarian weeknight pasta that’s as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony <a href=""https://cooking.nytimes.com/recipes/1019568-arugula-salad-with-anchovy-dressing?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=3"">arugula salad</a> or a <a href=""https://cooking.nytimes.com/recipes/1018732-caesar-salad?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">Caesar salad</a> for ultimate weeknight comfort.",/recipes/1020823-cheesy-baked-orzo-with-marinara,Lidey Heuck,"baby spinach, basil, marinara sauce, mozzarella, orzo, parmesan, vegetarian",Cheesy Baked Orzo With Marinara,1020823 | |
| "dinner, beans, sausages, main course","american, southern","This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a <a href=""https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice"">vegan version</a> of this recipe.)",/recipes/1020815-slow-cooker-red-beans-and-rice,Sarah DiGregorio,"andouille sausage, bell pepper, celery, garlic, ham hock, kidney bean, onion, dairy-free",Slow Cooker Red Beans and Rice,1020815 | |
| "dinner, lunch, weeknight, sandwiches, main course",american,"Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thinly sliced, Cantonese-style char siu married to Italian-American garlic bread beneath a veil of sweet-sticky duck sauce. It’s been around since the 1950s, a favorite of the summertime borscht belt crowd. You can make the sandwich with store-bought char siu if you like, but I prefer the homemade variety because I can make it with fancy pork from the farmers’ market. It’s also juicier and more flavorful. Then, layer the meat onto garlic bread, and add a drizzle of duck sauce – for that, I use leftover packets from Chinese takeout orders or make my own with apricot preserves cut through with vinegar. Some people add a slash of hot mustard; others fresh pickles, or coleslaw. “It’s the ultimate assimilation crossover food,” the food writer and erstwhile restaurant critic Arthur Schwartz told me. “That sandwich is a symbol of acculturation.”",/recipes/1020771-chinese-roast-pork-on-garlic-bread,Sam Sifton,"garlic, honey, pork, pork butt, pork shoulder, scallion, soy sauce",Chinese Roast Pork on Garlic Bread,1020771 | |
| "dinner, casseroles, grains and rice, vegetables, main course",,"This cold-weather comfort food is loaded with bright flavors and delightful textures. Farro and lentils cook in the same amount of time, so you can bake them together in a garlicky tomato sauce to yield silky, tender lentils and chewy, toothsome farro. For an extra nutty flavor, you can toast the farro first. To finish the dish, place large slices of feta on top and broil until the cheese slouches in the center and crisps at the edges, but you can also use mozzarella or Cheddar.",/recipes/1020809-baked-farro-with-lentils-tomato-and-feta,Ali Slagle,"fall, spring, winter, farro, feta, lentils, tomato, vegetarian","Baked Farro With Lentils, Tomato and Feta",1020809 | |
| "dinner, pastas, vegetables, main course",,"Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. On busy weeknights, feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.",/recipes/1020808-creamy-butternut-squash-pasta-with-sage-and-walnuts,Lidey Heuck,"butternut squash, garlic, parmesan, pasta, sage, walnut, fall, winter",Creamy Butternut Squash Pasta With Sage and Walnuts,1020808 | |
| "easy, weeknight, meatballs, main course",american,"In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside — and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.",/recipes/1020821-one-pan-spicy-meatballs-with-lentils-and-fennel,Ali Slagle,"brown lentils, fennel, italian sausage, rosemary, sausage, fall, winter",One-Pan Spicy Meatballs With Lentils and Fennel,1020821 | |
| "brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course",american,"Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.",/recipes/1020806-seared-salmon-with-citrus-and-arugula-salad,Lidey Heuck,"arugula, citrus, fennel, grapefruit, orange, salmon, dairy-free, gluten-free, spring, winter",Seared Salmon With Citrus and Arugula Salad,1020806 | |
| "cakes, dessert","american, german","Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.",/recipes/1020807-black-forest-cake,Samantha Seneviratne,"cherries, chocolate, heavy cream, kirsch",Black Forest Cake,1020807 | |
| "dinner, easy, poultry, main course",,"Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings — or serve red pepper on the side for individual spicing.",/recipes/1020770-crispy-parmesan-roast-chicken-with-lemon,Melissa Clark,"chicken, lemon, parmesan, rosemary",Crispy Parmesan Roast Chicken With Lemon,1020770 | |
| "dinner, weekday, grains and rice, main course",,"Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.",/recipes/1020774-creamy-farro-with-crispy-mushrooms-and-sour-cream,Alison Roman,"farro, leek, mushroom, sour cream, vegetarian",Creamy Farro With Crispy Mushrooms and Sour Cream,1020774 | |
| "dinner, easy, weeknight, soups and stews, appetizer, main course","american, mexican","This vibrant, hearty weeknight chicken soup is reminiscent of <a href=""https://cooking.nytimes.com/recipes/1016476-pozole?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">pozole</a>, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.",/recipes/1020795-brothy-chicken-soup-with-hominy-and-poblano,Colu Henry,"chicken, chicken thigh, hominy, poblano chili",Brothy Chicken Soup With Hominy and Poblano,1020795 | |
| dessert,,"Slowly poaching fresh, firm seedless oranges in a light sugar syrup is a simple yet magical kind of alchemy. You still end up with oranges, yes, but now they are glistening jewels — cooked but juicy, candied but fresh, bitter but sweet — that make an uncommonly elegant and refreshing dessert after a heavy winter meal. These cold candied oranges keep up to a month in the refrigerator, and any that are left over can be delicious with thick yogurt in the morning, or beside a cup of mint tea in the afternoon. But in every case, they are most bracing and most delicious when super cold.",/recipes/1020812-cold-candied-oranges,Gabrielle Hamilton,"dairy-free, vegan, orange, sugar, winter",Cold Candied Oranges,1020812 | |
| "dinner, easy, weekday, sandwiches, sausages, vegetables, main course",italian,"The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.",/recipes/1020779-sheet-pan-italian-sub-dinner,Ali Slagle,"chickpea, radicchio, red onion, red wine vinegar, ricotta, salami, tomato",Sheet-Pan Italian Sub Dinner,1020779 | |
| "dinner, casseroles, pastas, main course",,"This baked pasta is inspired by <a href=""https://cooking.nytimes.com/recipes/1020101-spanakopita?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=2"">spanakopita</a>, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.",/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta,Ali Slagle,"arugula, butter, cream cheese, dill, feta, mozzarella, parsley, pasta, scallion, spinach, vegetarian",Baked Spanakopita Pasta With Greens and Feta,1020778 | |
| "dinner, soups and stews, main course",mexican,"Ask 10 people for a recipe for a particular dish, and you’ll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family’s tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila said. “She used it almost as a timer.” The toppings — piled on as you would atop chili — skew cheffy, but they are entirely optional.",/recipes/1020777-sopa-de-albondigas-mexican-meatball-soup,Alexa Weibel,"beef, cumin, garlic, mint, onion, oregano, pork, potato",Sopa de Albóndigas (Mexican Meatball Soup),1020777 | |
| "dinner, poultry, soups and stews, main course",asian,"Ideal for those harboring colds and those seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.",/recipes/1020776-chicken-and-rice-soup-with-ginger-and-turmeric,Alexa Weibel,"bok choy, brown rice, chicken, coriander, scallion, turmeric",Chicken and Rice Soup With Ginger and Turmeric,1020776 | |
| "breads, quick breads, appetizer, side dish",,"Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don’t overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.",/recipes/1020775-cheesy-cornbread-muffins-with-hot-honey-butter,Alexa Weibel,"cheddar, chipotles in adobo, cornmeal",Cheesy Cornbread Muffins With Hot Honey Butter,1020775 | |
| "easy, quick, condiments, pickles, vegetables, side dish",indian,"Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, “Usha’s Pickle Digest.” Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.",/recipes/1020762-instant-pickled-carrot-with-ginger,Tejal Rao,"carrot, ginger, lime, serrano, vegan, vegetarian",Instant Pickled Carrot With Ginger,1020762 | |
| "easy, quick, salads and dressings, appetizer, side dish",,"Tender sweet herbs are the foundation of this lovely, delicate salad that’s dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch. ",/recipes/1020751-tofu-and-herb-salad-with-sesame,David Tanis,"parsley, sesame seeds, silken tofu, watercress, yogurt, vegan, vegetarian",Tofu and Herb Salad With Sesame,1020751 | |
| "weekday, poultry, main course",,"This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.",/recipes/1020752-miso-chicken-in-ginger-leek-and-scallion-broth,David Tanis,"chicken, ginger, gochugaru, leeks, miso, rice wine vinegar","Miso Chicken in Ginger, Leek and Scallion Broth",1020752 | |
| "easy, ice creams and sorbets, dessert",,"Even people who don’t want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you’re not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.",/recipes/1020753-tangerine-sorbet-with-sake,David Tanis,"confectioners' sugar, sake, tangerine juice, vegan, vegetarian",Tangerine Sorbet With Sake,1020753 | |
| "vegetables, side dish",,"These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and crunchy (like a kale chip) on top. Crisp coconut flakes bring even more texture. Serve the greens with plenty of the curry coconut sauce spooned over. Pair them with rice, chewy noodles, roasted squash or red lentils, or alongside white fish or shrimp.",/recipes/1020780-coconut-creamed-kale,Ali Slagle,"coconut flakes, coconut milk, curry powder, kale, sambal",Coconut Creamed Kale,1020780 | |
| "dinner, weekday, poultry, vegetables, main course",,"The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you’re back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.",/recipes/1020894-soy-glazed-chicken-breasts-with-pickled-cucumbers,Dawn Perry,"chicken breast, cilantro, coriander, cucumber, garlic, honey, rice vinegar, shallot, soy sauce, dairy-free",Soy-Glazed Chicken Breasts With Pickled Cucumbers,1020894 | |
| "easy, quick, condiments, pickles, side dish",indian,"Though mango and lime pickles are easy to find on the shelves of Indian grocery stores, home cooks in India pickle all varieties of fruits and vegetables, including tomato. India’s pickle queen, Usha Prabakaran, documented this tomato pickle, flavored with a generous amount of fennel seeds. It’s capable of adding flavor and heat to breakfast, lunch or dinner. Asafoetida has a pungent smell out of the jar, but mellows as it cooks and gives the pickle its personality — don’t skip it!",/recipes/1020761-tomato-and-fennel-seed-pickle,Tejal Rao,"asafoetida, mustard seed, peanut oil, tamarind, tomato, turmeric, vegan, vegetarian",Tomato and Fennel-Seed Pickle,1020761 | |
| "dinner, casseroles, one pot, poultry, vegetables, main course",american,"Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein. ",/recipes/1020773-skillet-chicken-with-couscous-lemon-and-halloumi,Yewande Komolafe,"chicken, couscous, halloumi, israeli couscous, oregano, shallot, walnut, fall, spring, winter","Skillet Chicken With Couscous, Lemon and Halloumi",1020773 | |
| "dinner, beans, meat, main course, side dish",british,"The London chef Fergus Henderson specializes in making British classics even more delicious at his popular restaurant St. John. Here’s his fragrant, richly flavored version of traditional baked beans with salt pork, a dish that evolved into an American staple. Using lots of fresh herbs and a little canned tomato is the key; pass crusty bread at the table to mop up the sauce.",/recipes/1020868-st-john-beans-and-bacon,Julia Moskin,"bouquet garni, garlic, leek, sage, salt pork, white beans, fall, winter",St. John Beans and Bacon,1020868 | |
| "dinner, one pot, poultry, vegetables, main course",british,"Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.",/recipes/1020869-chicken-braised-with-potatoes-and-pine-nuts,Julia Moskin,"bay leaves, chicken thigh, kale, potato, white wine, fall, winter",Chicken Braised With Potatoes and Pine Nuts,1020869 | |
| "cookies and bars, dessert",,"Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times’s famous <a href=""https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">chocolate chip cookie recipe</a>, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.",/recipes/1020871-gluten-free-chocolate-chip-cookies,Erin Jeanne McDowell,"almond flour, butter, chocolate, egg, light brown sugar, sugar, vanilla, gluten-free",Gluten-Free Chocolate Chip Cookies,1020871 | |
| "cookies and bars, dessert",,"This delightful recipe, a veganized version of the legendary Times’s <a href=""https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">chocolate chip cookie</a>, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar — which are processed using animal products — are replaced with cane sugar and coconut sugar. </span><span><span><span>Be sure to check the ingredient list on the chocolate, too: Sometimes </span><span>even bittersweet bars contain dairy. </span></span></span><span>The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. <span>This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.",/recipes/1020873-vegan-chocolate-chip-cookies,Erin Jeanne McDowell,"cane sugar, coconut sugar, flaxseed meal, flour, vanilla, vegan butter, vegan chocolate, dairy-free, vegan, vegetarian",Vegan Chocolate Chip Cookies,1020873 | |
| "dinner, weekday, main course",,"A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don’t have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you’ll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don’t have a lot of time to pick up color and flavor before they cook through.",/recipes/1020896-spicy-lemony-chicken-breasts-with-croutons-and-greens,Dawn Perry,"chicken breast, garlic, lemon zest, lettuce, oregano, red pepper flakes, dairy-free","Spicy, Lemony Chicken Breasts With Croutons and Greens",1020896 | |
| "soups and stews, main course",african,"There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.",/recipes/1020874-lablabi-tunisian-chickpea-soup,Melissa Clark,"chickpea, harissa, za’atar, vegan, vegetarian",Lablabi (Tunisian Chickpea Soup),1020874 | |
| "dinner, weeknight, grains and rice, one pot, poultry, main course","american, asian","Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)",/recipes/1020888-chicken-and-rice-with-scallion-ginger-sauce,Sue Li,"chicken, chicken breast, jalapeño, rice, rice vinegar, scallion",Chicken and Rice With Scallion-Ginger Sauce,1020888 | |
| "brunch, dinner, lunch, seafood, main course",,"I think of making my own gravlax — the Nordic sugar-salt cured salmon — as the gentle, blue-square cooking analog of an intermediate ski trail: It’s mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you’ve butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.",/recipes/1020876-gravlax,Gabrielle Hamilton,"dill, pumpernickel, salmon, shallot, sugar",Gravlax,1020876 | |
| "dinner, poultry, main course",american,"A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).",/recipes/1020883-chicken-potpie-with-cornbread-biscuits,Lidey Heuck,"buttermilk, carrots, celery, chicken, cornmeal, flour, onion, rosemary",Chicken Potpie With Cornbread Biscuits,1020883 | |
| "dinner, lunch, weeknight, grains and rice, salads and dressings, vegetables, appetizer, main course, side dish",american,"A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that’s balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.",/recipes/1020884-radicchio-salad-with-crunchy-shiitake-mushrooms-and-barley,Sue Li,"balsamic vinegar, barley, mushroom, pearl barley, radicchio, shiitake, fall, winter",Radicchio Salad With Crunchy Shiitake Mushrooms and Barley,1020884 | |
| "dinner, finger foods, appetizer, side dish",caribbean,"According to Helen Willinsky, author of “<span>Jerk From Jamaica: Barbecue Caribbean Style</span>” (Ten Speed Press, 2007), festival is a relatively new entry into the Jamaican culinary canon, “but it is already a must.” A cousin of cornbread and hush puppies, festival is a fluffy yet crisp cornmeal-based fritter <span>that is often seasoned with nutmeg or vanilla</span>, then shaped into “fingers” or long buns and fried. (To make them vegan, substitute an equal quantity of full-fat coconut milk or the whole milk.) A touch of nutmeg adds warmth, and salt balances and enhances the sweetness of the corn. Serve festival with jerk </span><a href=""https://cooking.nytimes.com/recipes/1020376-jerk-chicken-with-pickled-bananas""><span>chicken</span></a><span>, </span><a href=""https://cooking.nytimes.com/recipes/1017762-jerk-rib""><span>ribs</span></a><span> or </span><a href=""https://cooking.nytimes.com/recipes/4715-jerk-fish""><span>fish</span></a><span>.",/recipes/1020881-festival,Daniela Galarza,"cornmeal, flour, milk, nutmeg, vegetarian",Festival,1020881 | |
| "dinner, casseroles, meat, vegetables, main course",american,"Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”",/recipes/1020880-pastelon,Daniela Galarza,"cumin, ground beef, mozzarella, olives, plantain, tomato",Pastelón,1020880 | |
| "dinner, meat, noodles, main course",american,"Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.",/recipes/1020862-beef-stroganoff,Sam Sifton,"beef, beef tenderloin, button mushrooms, egg noodles, parsley, worcestershire sauce, fall, winter, nut-free",Beef Stroganoff,1020862 | |
| "brunch, dinner, lunch, vegetables, side dish",,"You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You’ll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers’ market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can’t find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.",/recipes/1020863-grilled-carrots-with-yogurt-carrot-top-oil-and-dukkah,Yotam Ottolenghi,"carrot, dukkah, greek yogurt, honey, olive oil, tarragon, spring, winter, vegetarian","Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah",1020863 | |
| "dinner, barbecues, beans, meat, one pot, main course",american,"Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in <a href=""https://cooking.nytimes.com/recipes/1020878-one-pot-barbecue-pork-and-beans"">a pot in the oven</a>.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.",/recipes/1020879-slow-cooker-barbecue-pork-and-beans,Ali Slagle,"barbecue sauce, chipotle, chipotles in adobo, garlic, pinto beans, pork shoulder",Slow Cooker Barbecue Pork and Beans,1020879 | |
| "dinner, barbecues, beans, meat, one pot, main course",american,"Two beloved barbecue staples are cooked together in one pot (or a <a href=""https://cooking.nytimes.com/recipes/1020879"">slow cooker</a>) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. <a href=""https://cooking.nytimes.com/recipes/9375-cornbread?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">Cornbread</a>, biscuits or Texas toast are great additions.",/recipes/1020878-one-pot-barbecue-pork-and-beans,Ali Slagle,"barbecue sauce, brown sugar, chipotle, onion, pinto beans, pork shoulder, dairy-free",One-Pot Barbecue Pork and Beans,1020878 | |
| "dinner, meat, one pot, sauces and gravies, main course",,"This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.",/recipes/1020877-braised-pork-allarrabbiata,Ali Slagle,"basil, canned tomatoes, garlic, pork shoulder, red wine, fall, winter",Braised Pork All’Arrabbiata,1020877 | |
| "grains and rice, main course, side dish",,"The herb and chile paste that seasons rice in <a href=""https://cooking.nytimes.com/recipes/1019201-green-rice-arroz-verde"">arroz verde</a> is also a great match to nutty farro and sweet butternut squash. As everything bakes in the oven, the garlic and onion lightly steam, the herbs wilt, and the farro tenderizes while maintaining its signature chew. Fresh lime zest and juice perk everything up. This dish is great with salmon, pork or chicken — or, skip the sour cream and this becomes a hearty, vegan main that partners well with black beans.",/recipes/1020885-herby-farro-with-butternut-squash-and-sour-cream,Ali Slagle,"butternut squash, cilantro, farro, garlic, jalapeño, lime, onion, vegetarian",Herby Farro With Butternut Squash and Sour Cream,1020885 | |
| cocktails,,"<a href=""https://www.nytimes.com/2019/06/27/dining/drinks/wine-school-assignment-manzanilla-sherry.html"">Manzanilla sherry</a>, produced exclusively in the seaside township of Sanlúcar de Barrameda in southern Spain, is extremely dry and acidic. It’s also distinctly more saline than other fino sherries (which you could also use in this recipe). Combined with a pinch of salt, manzanilla amplifies and brightens the lime, rounds tequila’s edge and allows this margarita to go down that much more smoothly.",/recipes/1020832-sherry-margarita,Rebekah Peppler,"lime, orange liqueur, sea salt, sherry, tequila",Sherry Margarita,1020832 | |
| ,,"As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending — it’s more like a stew — but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.",/recipes/1020882-creamy-white-bean-soup-with-spicy-paprika-oil,Alexa Weibel,,Creamy White Bean Soup With Spicy Paprika Oil,1020882 | |
| "custards and puddings, dessert",,"Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied cacao nibs add a piquant, caramelized crunch. But feel free to skip them, and simply sprinkle plain nibs on top of the mousse. Or substitute another crunchy topping, such as chopped, toasted almonds or walnuts, or sesame brittle.",/recipes/1020849-chocolate-tahini-mousse,Melissa Clark,"bittersweet chocolate, cocoa, crème fraîche, tahini",Chocolate Tahini Mousse,1020849 | |
| "cookies and bars, dessert",,"These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they’re done.",/recipes/1020851-bittersweet-brownie-shortbread,Melissa Clark,"cocoa powder, slivered almonds, unsweetened chocolate",Bittersweet Brownie Shortbread,1020851 | |
| "dinner, weekday, poultry, main course",,"Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.",/recipes/1020861-wine-braised-chicken-with-artichoke-hearts,Alison Roman,"canned artichokes, chicken, dry white wine, thyme",Wine-Braised Chicken With Artichoke Hearts,1020861 | |
| "pies and tarts, dessert",american,"This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn’t require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you’ll taste it in the final result. Don’t be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.",/recipes/1020872-chocolate-truffle-tart,Erin Jeanne McDowell,"butter, chocolate, cocoa powder, dark chocolate, heavy cream, milk chocolate, sugar",Chocolate Truffle Tart,1020872 | |
| "cookies and bars, dessert",,"Slightly more tender than shortbread cookies, golden French sablés have a deep buttery flavor and an appealing sandy texture. These are studded with crunchy cocoa nibs (also called cacao nibs), which lend a bittersweet flavor that’s underscored by a drizzle of melted chocolate on top. If you don’t have cocoa nibs, you can substitute mini chocolate chips, which make these cookies even richer.",/recipes/1020850-cocoa-nib-sables-with-flaky-sea-salt,Melissa Clark,"bittersweet chocolate, cacao nibs, coconut oil, salted butter",Cocoa Nib Sablés With Flaky Sea Salt,1020850 | |
| "cookies and bars, dessert",,"Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface. Second, don’t skimp on the confectioners’ sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren’t generously coated, they will absorb all the sugar as they bake. Cocoa powder provides the traditional red velvet flavor.",/recipes/1020870-red-velvet-crinkle-cookies,Erin Jeanne McDowell,"butter, cocoa powder, confectioners sugar, egg, flour, red food coloring, sugar",Red Velvet Crinkle Cookies,1020870 | |
| "dinner, weeknight, poultry, main course",,"Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.",/recipes/1020864-one-pot-braised-chicken-with-coconut-milk-tomato-and-ginger,Colu Henry,"chicken thigh, coconut milk, ginger","One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger",1020864 | |
| "dinner, weekday, soups and stews, appetizer, main course",italian,"There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.",/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew,Colu Henry,"chickpea, escarole, garlic, olive oil, onion, pasta, red pepper flakes, rosemary, tomatoes",Pasta e Ceci (Italian Pasta and Chickpea Stew),1020860 | |
| "snack, candies, dessert",,"Homemade marshmallows should have their own dreamy name, something that makes it clear that they’re different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience — you have to wait a few hours for the whipped mixture to dry — but you’ll be rewarded with singular sweets good for toasting, s’mores, snacking and wrapping up as gifts.",/recipes/1020847-vanilla-marshmallows,Dorie Greenspan,"corn syrup, gelatin, vanilla bean",Vanilla Marshmallows,1020847 | |
| "dinner, weekday, grains and rice, poultry, vegetables, main course",,"Baking rice is a fail-safe way to a fluffy bowl of grains — and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.",/recipes/1020858-one-pan-coconut-curry-rice-with-chicken-and-vegetables,Ali Slagle,"broccoli, carrot, chicken, fish sauce, jasmine rice, lime, peanut butter, red curry paste",One-Pan Coconut Curry Rice With Chicken and Vegetables,1020858 | |
| "dinner, weekday, grains and rice, vegetables, main course",asian,"An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master <a href=""https://cooking.nytimes.com/recipes/1020016-weeknight-fried-rice"">Sam Sifton’s fried rice technique</a>, and you’ll have the tools to repurpose leftovers and surplus vegetables. But if it’s a bright, fresh slew of greens and herbs you’re after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.",/recipes/1020857-gingery-fried-rice-with-bok-choy-mushrooms-and-basil,Alexa Weibel,"basil, bok choy, garlic, ginger, jalapeño, mushroom, peas, rice, sesame oil, soy sauce","Gingery Fried Rice With Bok Choy, Mushrooms and Basil",1020857 | |
| "pies and tarts, dessert",,"Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top — apples or pears in the cold months, cherries and stone fruit in summer — but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.",/recipes/1020838-pear-and-frangipane-crostata,David Tanis,"almond, egg, pear, rum, fall, winter",Pear and Frangipane Crostata,1020838 | |
| cocktails,italian,"The Negroni deftly toes the line between sweet and bitter. A pinch of salt helps navigate that balance, muting bitter edges and highlighting sweetness, all without actually tipping the drink salty. This variation swaps in blanc (also called bianco) vermouth for the classic’s red, but feel free to use whatever vermouth you like or have on hand.",/recipes/1020768-negroni-bianco,Rebekah Peppler,"bitter red liqueur, gin, orange, salt, vermouth",Negroni Bianco,1020768 | |
| "lunch, salads and dressings, main course, side dish",,"For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal — or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.",/recipes/1020834-endive-salad-with-egg-and-anchovy,David Tanis,"anchovy, endive, lemon, radicchio, winter",Endive Salad With Egg and Anchovy,1020834 | |
| "dinner, weekday, pastas, main course",,"Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.",/recipes/1020842-pasta-with-garlicky-anchovies-and-broccoli-rabe,Melissa Clark,"anchovy, broccoli rabe, parsley, pasta, tomato",Pasta With Garlicky Anchovies and Broccoli Rabe,1020842 | |
| "meat, main course",italian,"Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces — one green, one red — round out the dish as condiments.",/recipes/1020836-bollito-misto-italian-boiled-meats-with-red-and-green-sauces,David Tanis,"bone-in beef shank, chuck roast, cotechino, day-old bread, fennel bulbs, golden beet, Italian sausage",Bollito Misto (Italian Boiled Meats With Red and Green Sauces),1020836 | |
| "dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course",,"This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.",/recipes/1020854-rice-cake-soup-with-bok-choy-and-edamame,Sue Li,"bok choy, ginger, leek, scallion",Rice Cake Soup With Bok Choy and Edamame,1020854 | |
| "dinner, meat, main course",american,"Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.",/recipes/1020853-meatloaf,Kay Chun,"ground beef, ground pork, ground veal, ketchup, worcestershire sauce",Meatloaf,1020853 | |
| "dinner, curries, noodles, poultry, main course","asian, thai","You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.",/recipes/1020856-khao-soi-gai-northern-thai-coconut-curry-noodles-with-chicken,Daniela Galarza,"chicken legs, coconut milk, egg noodles, lime leaves, thai chili, turmeric",Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken),1020856 | |
| "dinner, snack, finger foods, meatballs, vegetables, appetizer, main course, side dish",american,"Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.",/recipes/1020852-vegetarian-meatballs,,"bread crumbs, bulgur, chickpea, cremini, marinara sauce, mushroom, parmesan, ricotta, vegetarian",Vegetarian Meatballs,1020852 | |
| "dinner, meat, pastas, main course","american, italian","Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls.",/recipes/1020848-slow-cooker-spaghetti-and-meatballs,Sarah DiGregorio,"basil, bread crumbs, garlic, onion, parmesan, parsley, red wine, sausage, spaghetti, tomato",Slow Cooker Spaghetti and Meatballs,1020848 | |
| "dinner, weekday, beans, main course",,"This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic <a href=""https://cooking.nytimes.com/recipes/1018529-coq-au-vin"">coq au vin</a>. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.",/recipes/1020859-white-beans-au-vin,Lidey Heuck,"balsamic vinegar, brandy, cannellini beans, carrot, garlic, mushroom, red wine, shallot, thyme, tomato paste, vegetable broth, vegetarian",White Beans Au Vin,1020859 | |
| "dinner, meat, roasts, main course",american,"This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you’re short on time, you don’t need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.",/recipes/1020846-pressure-cooker-pot-roast,Sarah DiGregorio,"beef, garlic, herbs, onion, red wine, root vegetables, fall, winter",Pressure Cooker Pot Roast,1020846 | |
| "easy, custards and puddings, dessert",american,"This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it’s one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like.",/recipes/1020831-blender-chocolate-mousse,Tejal Rao,"chocolate, dark chocolate, espresso, heavy cream, rum, vanilla",Blender Chocolate Mousse,1020831 | |
| "dinner, meat, roasts, main course",american,"A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.",/recipes/1020845-slow-cooker-pot-roast,Sarah DiGregorio,"beef, garlic, herbs, onion, red wine, root vegetables, fall, winter",Slow Cooker Pot Roast,1020845 | |
| "snack, dips and spreads, appetizer","american, southern","Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.",/recipes/1020844-queso,Alexa Weibel,"tomato, velveeta",Queso,1020844 | |
| "snack, finger foods, appetizer",,"There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese — brightened with scallions, cilantro, garlic and lime zest — then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.",/recipes/1020843-jalapeno-poppers,Alexa Weibel,"bacon, cilantro, cream cheese, garlic, jalapeño, lime, scallion",Jalapeño Poppers,1020843 | |
| "dinner, easy, vegetables, main course",,"In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.",/recipes/1020766-red-curry-lentils-with-sweet-potatoes-and-spinach,Lidey Heuck,"coconut milk, curry paste, ginger, red lentils, sweet potato, turmeric, vegan, vegetarian",Red Curry Lentils With Sweet Potatoes and Spinach,1020766 | |
| "breakfast, brunch, snack, cakes, dessert",,"Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.",/recipes/1020767-swedish-almond-cake,Dorie Greenspan,"almonds, butter, flour, milk",Swedish Almond Cake,1020767 | |
| "dinner, lunch, snack, pastries, vegetables, appetizer, main course, side dish",,"This recipe for jingalov hats, the simple flatbread stuffed with a mix of greens, comes from “Lavash,” an Armenian cookbook by John Lee, Ara Zada and Kate Leahy. The authors got the recipe in Artsakh from Lilia Harutyunyan, a local baker who mixes tangy wild sorrel and dandelion greens with soft herbs such as chervil and cilantro, as well as earthy beet greens, chard and spinach. The key to a great bread is in the mix of greens, which gently steam inside the bread as it cooks on the stovetop. Wash and dry all the greens in a salad spinner to remove as much moisture as possible before chopping. The pomegranate seeds are optional, though Ms. Harutyunyan likes to add them for extra tang.",/recipes/1020760-jingalov-hats,Tejal Rao,"chard, cilantro, flour, lemon, pomegranate seeds, radish, scallion, sorrel, vegetarian",Jingalov Hats,1020760 | |
| "dinner, lunch, soups and stews, vegetables, main course",,"Hearty enough to serve for dinner, but full of a salad’s worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile and lemon juice make it bright and spicy. If you don’t have farro, you can leave it out, or substitute 2 cups of cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn’t strictly necessary.",/recipes/1020759-lemony-spinach-soup-with-farro,Melissa Clark,"cilantro, farro, parsley, spinach, vegan, vegetarian",Lemony Spinach Soup With Farro,1020759 | |
| "dinner, weeknight, main course",american,"A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.",/recipes/1020765-sheet-pan-salmon-and-broccoli-with-sesame-and-ginger,Lidey Heuck,"broccoli, ginger, salmon fillet, sesame oil, soy sauce",Sheet-Pan Salmon and Broccoli With Sesame and Ginger,1020765 | |
| "brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish",american,"There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.",/recipes/1020763-vegan-caesar-salad-with-crisp-chickpeas,Becky Hughes,"bread, cashew, chickpea, kale, lemon, lettuce, miso, romaine, vegan, vegetarian",Vegan Caesar Salad With Crisp Chickpeas,1020763 | |
| "dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course",american,"This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.",/recipes/1020764-creamy-cauliflower-soup-with-rosemary-olive-oil,Lidey Heuck,"cauliflower, country bread, lemon, rosemary, fall, winter, vegan, vegetarian",Creamy Cauliflower Soup With Rosemary Olive Oil,1020764 | |
| "dinner, weekday, sausages, main course",,"Tangy-sweet raisins and salty olives make a zesty topping for this simple sheet-pan meal starring vegan sausages. As everything cooks, the cauliflower caramelizes and turns very tender, while the sausages sizzle and brown. If you’d rather make this with meat sausages, go right ahead; pork, turkey or lamb work especially well.",/recipes/1020743-roasted-vegan-sausages-with-cauliflower-and-olives,Melissa Clark,"cauliflower, olives, raisins, vegan sausage, vegan, vegetarian",Roasted Vegan Sausages With Cauliflower and Olives,1020743 | |
| "weekday, meatballs, main course",italian,"These “meatballs” use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.",/recipes/1020740-meatless-meatballs-in-marinara-sauce,Melissa Clark,"marinara sauce, panko, plant-based meat, tamari, vegan, vegetarian",Meatless Meatballs in Marinara Sauce,1020740 | |
| "dinner, vegetables, main course",french,"Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.",/recipes/1020738-mushroom-bourguignon,Melissa Clark,"dry red wine, leek, mushroom, pearl onion, fall, winter, vegan, vegetarian",Mushroom Bourguignon,1020738 | |
| "dinner, weekday, tacos, vegetables, main course",mexican,"Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.",/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions,Melissa Clark,"black beans, red onion, tortilla, vegan, vegetarian",Black Bean Tacos With Avocado and Spicy Onions,1020744 | |
| "easy, weekday, beans, curries, main course",indian,"A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.",/recipes/1020739-indian-butter-chickpeas,Melissa Clark,"butter, chickpea, coconut milk, garam masala, garlic, ginger, tomatoes, vegetarian",Indian Butter Chickpeas,1020739 | |
| "dinner, weekday, grains and rice, vegetables, main course",,"There’s a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.",/recipes/1020741-quinoa-bowl-with-crispy-brussels-sprouts-eggplant-and-tahini,Melissa Clark,"brussels sprouts, eggplant, quinoa, tahini, vegan, vegetarian","Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini",1020741 | |
| "dinner, weekday, vegetables, main course",,"A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It’s a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.",/recipes/1020742-maple-roasted-tofu-with-butternut-squash-and-bacon,Melissa Clark,"bacon, brussels sprouts, extra-firm tofu, fish sauce, squash",Maple-Roasted Tofu With Butternut Squash and Bacon,1020742 | |
| "dinner, weekday, poultry, main course",,"This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.",/recipes/1020758-mojo-chicken-with-pineapple,Ali Slagle,"chicken, cilantro, cumin, garlic, jalapeño, lime, orange, oregano, pineapple",Mojo Chicken With Pineapple,1020758 | |
| "weekday, soups and stews, main course",,"Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.",/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe,Alison Roman,"broccoli rabe, feta, harissa, preserved lemon, white beans, fall, winter, vegetarian",Spicy White Bean Stew With Broccoli Rabe,1020754 | |
| "dinner, quick, weekday, poultry, soups and stews, main course",american,"This is the perfect soup for when you’re craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.",/recipes/1020756-quick-chicken-and-dumplings,Alexa Weibel,"carrot, celery, chicken, chicken stock, garlic, gnocchi, heavy cream, leek, rosemary, thyme, fall, winter",Quick Chicken and Dumplings,1020756 | |
| "dinner, easy, quick, weekday, beans, main course",,"This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.",/recipes/1020757-crisped-chickpeas-in-spicy-brown-butter,Ali Slagle,"butter, chickpea, fennel seeds, lemon juice, olive oil, red-pepper flakes",Crisped Chickpeas in Spicy Brown Butter,1020757 | |
| "dinner, curries, poultry, main course",,"Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that’s lighter and fresher than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves — sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails — can be stashed in your freezer, where they’ll keep for months.",/recipes/1020755-coconut-braised-chicken-thighs-with-turmeric-and-peppers,Alexa Weibel,"chicken, coconut milk, coconut oil, coriander, garlic, ginger, lemongrass, scallion, turmeric",Coconut-Braised Chicken Thighs With Turmeric and Peppers,1020755 | |
| "breakfast, brunch, grains and rice, main course",,"A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you’d serve first thing in the morning, but that’s all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They’re also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you’re starting them cold from the fridge.",/recipes/1020724-spiced-irish-oatmeal-with-cream-and-crunchy-sugar,Melissa Clark,"demerara sugar, heavy cream, steel-cut oats",Spiced Irish Oatmeal With Cream and Crunchy Sugar,1020724 | |
| "soups and stews, appetizer, main course",japanese,"People in Japan and the Japanese diaspora hold mochi-making parties in late December, taking turns swinging an enormous mallet, pounding sticky rice in a hollowed-out stump until smooth and stretchy, then shaping it into balls or disks. Some of the mochi is eaten fresh with sweet or savory toppings, and some is offered plain to the spirits. (Stores sell it for anyone too busy to make it.) On New Year’s Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it’s red miso soup with mochi and nothing else. This recipe, from Corinne Nakagawa Gooden, originates in Hiroshima, and came to Seattle with her grandmother Hisaye Sasaki in the early 1900s.",/recipes/1020736-ozoni-mochi-soup,Hannah Kirshner,"chicken, mirin, mizuna, mochi, taro root, yuzus",Ozoni (Mochi Soup),1020736 | |
| "breakfast, brunch",,"A classic at a fancy breakfast or brunch, the best broiled grapefruits have a glossy caramelized topping covering sections of the warm, juicy citrus. This recipe also includes a little cinnamon for a heady fragrance, and a touch of sea salt, which softens the bitterness of the grapefruit peel. It’s best served warm from the oven, when the brown sugar is still melted and syrupy. Ruby or pink grapefruits make for the prettiest presentation, but white ones work just as well, and have a livelier, more acidic flavor.",/recipes/1020725-broiled-grapefruit-with-brown-sugar-and-flaky-salt,Melissa Clark,"grapefruit, vegetarian",Broiled Grapefruit With Brown Sugar and Flaky Salt,1020725 | |
| "breakfast, brunch, pancakes, main course",,"Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It’s savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.",/recipes/1020723-dutch-baby-with-bacon-and-runny-camembert,Melissa Clark,"bacon, camembert",Dutch Baby With Bacon and Runny Camembert,1020723 | |
| "grains and rice, side dish",japanese,"Steamed sticky rice tinted red with adzuki beans is essential Japanese celebration food, for graduations, festivals, milestone birthdays and even first periods (to the extreme embarrassment of teenage girls). Sekihan is usually one of many dishes on the table, and more than pairing with any particular flavor, it conveys a sense of ceremony. In Japan, it’s not essential to osechi ryori, New Year’s cooking, but for some Japanese and many Japanese-Americans, sekihan is part of welcoming the New Year. This recipe was adapted from Gaye Sasaki Chinn, whose family has been celebrating the Japanese New Year in Seattle for more than a century. The internet is rife with shortcut-recipes for making sekihan in a rice cooker, but if you’re going to make it only for special occasions, it’s worth taking the time to steam the rice, as the Sasakis do.",/recipes/1020737-sekihan-red-bean-sticky-rice,Hannah Kirshner,"black sesame seeds, dried beans, glutinous rice, rice",Sekihan (Red Bean Sticky Rice),1020737 | |
| "breakfast, brunch, seafood, main course",,"Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won’t want to leave behind a single drop.",/recipes/1020722-baked-eggs-with-creme-fraiche-and-smoked-salmon,Melissa Clark,"crème fraîche, egg, heavy cream, salmon",Baked Eggs With Crème Fraîche and Smoked Salmon,1020722 | |
| "dinner, poultry, vegetables, main course",japanese,"Often cooked for the New Year in Japan, nishime is an elegant kind of nimono, a Japanese term that literally means things — vegetables, fish or meat — simmered in seasoned dashi. Dashi can be any broth, but here it’s flavored simply with kombu (kelp). This version is from the chef Sydne Gooden, who has brightened the color of her great-grandmother’s nimono recipe by adding kabocha and purple sweet potato to what is usually a very brown dish. While she skips cutting the carrots and lotus roots into fussy flower shapes, she insists on cooking each vegetable consecutively in the same dashi (rather than throwing them all in together, like everyday nimono), so that each one keeps its distinct shape and color. By the end, the dashi has concentrated and taken on the flavors of all the ingredients. It’s spooned over chicken thighs and the perfectly cooked vegetables.",/recipes/1020735-nishime-dashi-braised-vegetables-with-chicken,Hannah Kirshner,"bamboo shoots, chicken thigh, daikon, kabocha, purple potato, shiitake, taro root",Nishime (Dashi-Braised Vegetables With Chicken),1020735 | |
| "non-alcoholic drinks, dessert",mexican,"Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.",/recipes/1020750-mexican-hot-chocolate,Kiera Wright-Ruiz,"chocolate, cinnamon, milk, sugar, vanilla, fall, winter",Mexican Hot Chocolate,1020750 | |
| "grains and rice, seafood, main course",,"This recipe incorporates the components of a bouillabaisse into a risotto. The broth used to gradually soften the rice is seasoned with saffron, fennel and garlic, as it would be for the Marseillaise fish stew. The garlic mayonnaise, aioli, adds a finishing touch of sleek richness. As for the specifics of the seafood, I’ve used mussels, scallops, monkfish and shrimp, the last added at the very end to avoid overcooking. In place of monkfish you might consider halibut, tilefish or Alaskan black cod; clams could replace the mussels, and chunks of lobster could also be added. But salmon does not belong in this crowd.",/recipes/1020687-risotto-marseille-style,Florence Fabricant,"arborio rice, dry white wine, fennel, mayonnaise, monkfish, mussels, sea scallop, shrimp",Risotto Marseille-Style,1020687 | |
| "dinner, meat, project, main course",american,"A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to be at the party where this is on the buffet. Measure your oven, and be firm with your butcher about the pig’s size, so you can be sure it will fit — most home ovens can easily accommodate a 20-pounder. Then, just give the pig the time it needs in a low and slow oven for its meat to reach its signature tender, succulent perfection, while you clean the house or do whatever it is you do before a special party. For the last 30 minutes, ramp the heat of the oven all the way up to get that insanely delicious crackling skin.",/recipes/1020720-whole-roast-suckling-pig,Gabrielle Hamilton,"fall, winter, garlic, rosemary, suckling pig",Whole Roast Suckling Pig,1020720 | |
| "lunch, weekday, soups and stews, main course",,"The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.",/recipes/1020746-easiest-chicken-noodle-soup,Alexa Weibel,"carrot, celery, celery seeds, chicken, coriander, garlic, noodles, shallot, thyme",Easiest Chicken Noodle Soup,1020746 | |
| "easy, weekday, sausages, main course",,"This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.",/recipes/1020747-sheet-pan-sausages-and-brussels-sprouts-with-honey-mustard,Ali Slagle,"brussels sprouts, honey, potato, sausage, fall, winter",Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard,1020747 | |
| "dinner, weekday, poultry, main course",,"Chicken, shallots, a splash of oil and vinegar — that’s all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don’t forget some crusty bread or rice; you’ll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.",/recipes/1020734-skillet-roast-chicken-with-caramelized-shallots,Ali Slagle,"chicken, shallot, vinegar",Skillet Roast Chicken With Caramelized Shallots,1020734 | |
| "dinner, weekday, soups and stews, appetizer, main course",,"This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you’ll taste the full range of garlic’s flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that’s endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.",/recipes/1020733-tomato-and-white-bean-soup-with-lots-of-garlic,Ali Slagle,"garlic, heavy cream, stock, tomato, white beans",Tomato and White Bean Soup With Lots of Garlic,1020733 | |
| "dinner, lunch, weeknight, noodles, poultry, main course",,"In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.",/recipes/1020732-spicy-sesame-noodles-with-chicken-and-peanuts,Ali Slagle,"chives, ground chicken, orange, peanut, ramen, soy sauce",Spicy Sesame Noodles With Chicken and Peanuts,1020732 | |
| non-alcoholic drinks,mexican,"Atole, a hot, corn-based drink popular in Central America, provides warmth and comfort when the chilly weather hits. This Mexican-style version, from Veronica Ruiz, a home cook who grew up in Mexico City and immigrated to the United States in the 1990s, is made with milk, cinnamon, piloncillo (pure cane sugar) and masa harina, a finely ground corn flour also used to make tamales and tortillas. You can find strawberry, coconut, chocolate and many other flavor variations of atole, but this one is rich and satisfying, and allows the corn flavor to shine.",/recipes/1020749-mexican-style-atole,Kiera Wright-Ruiz,"brown sugar, cinnamon stick, masa harina, milk, fall, winter",Mexican-Style Atole,1020749 | |
| "dinner, casseroles, vegetables, main course",,"Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.",/recipes/1020731-mushroom-potpie,Alexa Weibel,"carrot, garlic, kale, mushroom, onion, parsnip, potato, rosemary, thyme, fall, winter",Mushroom Potpie,1020731 | |
| "brunch, dinner, lunch, pastries, quick breads, appetizer",american,"These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.",/recipes/1020707-flaky-folded-biscuits,J. Kenji López-Alt,"butter, flour, greek style yogurt, greek yogurt, milk",Flaky Folded Biscuits,1020707 | |
| "snack, cakes, custards and puddings, dessert",,"Warm desserts are the quintessential Christmas treat. This one is made even more special with the charred lemon slices, which give it just the right amount of sharpness to cut through all the sweetness. Be sure to take the butter for the cake out of the refrigerator well in advance, as it needs to be fully softened at room temperature before you make the batter. This cake also reheats quite well; just give it a quick steam to warm through or pop individual portions into the microwave in a sealed, heat-proof bowl.",/recipes/1020683-upside-down-lemon-sponge-cake-with-lemon-maple-butter,Yotam Ottolenghi,"brown sugar, butter, crème fraîche, lemon, maple syrup, vanilla",Upside-Down Lemon Sponge Cake With Lemon-Maple Butter,1020683 | |
| "dinner, quick, weekday, soups and stews, vegetables, main course",thai,"There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry’s backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it’s nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it’s feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.",/recipes/1020748-thai-inspired-coconut-curry-soup-with-vegetables,Ali Slagle,"coconut milk, curry paste, ginger, snow peas, sweet potato, vermicelli",Thai-Inspired Coconut Curry Soup With Vegetables,1020748 | |
| "custards and puddings, dessert",american,"A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.",/recipes/1020708-salted-chocolate-pudding-with-whipped-sour-cream,Alison Roman,"bittersweet chocolate, cocoa powder, heavy cream, milk, sour cream, wafer cookies",Salted Chocolate Pudding With Whipped Sour Cream,1020708 | |
| "pies and tarts, main course",,"A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It’s got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it’s brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you’d rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that’s becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.",/recipes/1020712-feast-of-the-seven-fishes-pie,Melissa Clark,"anchovies, clam juice, dry white wine, leek, puff pastry, sea scallop, shrimp, fall, winter",Feast of the Seven Fishes Pie,1020712 | |
| "pies and tarts, dessert",,"Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended. ",/recipes/1020709-boozy-cherry-walnut-tart,Alison Roman,"bourbon, cherries, walnut",Boozy Cherry Walnut Tart,1020709 | |
| "cakes, dessert",american,"Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream.",/recipes/1020710-golden-ginger-cake,Alison Roman,"ginger, molasses, winter",Golden Ginger Cake,1020710 | |
| "cakes, dessert",american,"The nice thing about this cheesecake is that it doesn’t require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you’ve got that). While there are zest and juice inside the cream cheese filling, it’s the fresh sliced citrus on top that makes this cake Creamsicle-like, so don’t skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that “fridge” scent.",/recipes/1020711-citrusy-cheesecake,Alison Roman,"cream cheese, grapefruit, sour cream, vanilla wafers",Citrusy Cheesecake,1020711 | |
| "brunch, snack, pastries, dessert",american,"A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from “Midwest Made: Big, Bold Baking from the Heartland” by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.",/recipes/1020730-kringle,Melissa Clark,"almond paste, bread flour, instant yeast",Kringle,1020730 | |
| "dinner, weeknight, one pot, poultry, roasts, vegetables, main course",,"In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.",/recipes/1020726-sheet-pan-chicken-and-potatoes-with-feta-lemon-and-dill,Lidey Heuck,"chicken thighs, dill, feta, lemon juice, oregano, potato, fall, spring, winter","Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill",1020726 | |
| "dinner, lunch, weeknight, pastas, main course",,"This speedy vegan take on <a href=""https://cooking.nytimes.com/recipes/1017304-cacio-e-pepe"">cacio e pepe</a> utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy <a href=""https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html"">nutritional yeast</a> adds umami. Toasting the peppercorns boosts their flavor and softens them.",/recipes/1020729-vegan-cacio-e-pepe,Alexa Weibel,"cashew butter, lemon, nutritional yeast, peppercorns, spaghetti, white miso, dairy-free, vegan, vegetarian",Vegan Cacio e Pepe,1020729 | |
| "dinner, noodles, pastas, main course",american,"Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.",/recipes/1020728-homemade-hamburger-helper,Priya Krishna,"bacon, cheddar, cheese, ground beef, paprika, white wine",Homemade Hamburger Helper,1020728 | |
| "dinner, vegetables, side dish",american,"This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.",/recipes/1020601-spicy-caramelized-squash-with-lemon-and-hazelnuts,Alison Roman,"fall, winter, hazelnut, hot smoked paprika, maple syrup, winter squash, vegan, vegetarian",Spicy Caramelized Squash With Lemon and Hazelnuts,1020601 | |
| "dinner, lunch, quick, salads and dressings, side dish",,"This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It’s more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt. ",/recipes/1020606-leafy-herb-salad,Alison Roman,"cilantro, dill, greens, mint, parsley, vegan, vegetarian",Leafy Herb Salad,1020606 | |
| "vegetables, side dish",american,"Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep them warm alongside the <a href=""https://cooking.nytimes.com/recipes/1020597-sous-vide-turkey-breast-with-maple-and-rosemary"">sous-vide turkey breast</a>, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the sweet potatoes. Cooking the sweet potatoes with a sous-vide machine is convenient when your oven is otherwise occupied, but you can also bake them. Just wrap them, peeled but whole, in foil; place on a baking pan and bake at 375 degrees for an hour or two depending upon how large the potatoes are, until very tender. Then purée as directed in Step 3.",/recipes/1020599-sous-vide-brown-sugar-sweet-potatoes-with-pecans,Melissa Clark,"bourbon, cinnamon, sweet potato, fall, vegetarian",Sous-Vide Brown Sugar Sweet Potatoes With Pecans,1020599 | |
| pies and tarts,,"Like a pie but with only one crust, like a galette but thicker, this deep-dish number is the best of all worlds. The buttery crust (made by hand for flakiest results) dramatically envelopes apples that are sweetened mostly with honey. A splash of vinegar is added for acidity, and, of course, there’s a little cinnamon (if you like). Truthfully, any apple is good here, but the tart baking varieties tend to hold their shape and give a bit more structure to the finished dish. Bake in a 9-inch springform pan for tall, festive sides, or a deep-dish 9-inch pie plate for a more rustic feel. ",/recipes/1020607-deep-dish-honey-apple-galette,Alison Roman,"apple, honey, sesame seeds, fall, winter",Deep-Dish Honey Apple Galette,1020607 | |
| soups and stews,,"If you have the time or desire (or both) to make your own turkey stock from additional parts and bones before Thanksgiving cooking gets started, feel free. The rest of us can doctor store-bought broth with the “extra” parts of the turkey.",/recipes/1020608-cheaters-turkey-stock,Alison Roman,"celery, chicken broth, turkey giblets, turkey gizzard, turkey heart",Cheater’s Turkey Stock,1020608 | |
| "dinner, vegetables, side dish",american,"These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”: Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don’t skimp on the black pepper or chives. They truly make this dish.",/recipes/1020602-crushed-sour-cream-potatoes,Alison Roman,"garlic, heavy cream, potato, sour cream, vegetarian",Crushed Sour Cream Potatoes,1020602 | |
| "dinner, vegetables, side dish",,"These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you’re serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.",/recipes/1020603-green-beans-and-greens-with-fried-shallots,Alison Roman,"anchovy fillets, green beans, kale, shallot, swiss chard",Green Beans and Greens With Fried Shallots,1020603 | |
| "dinner, weekday, pastas, main course, side dish",,"Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href=""https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html"">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.",/recipes/1020616-vegan-mac-and-cheese,Alexa Weibel,"almond milk, cashew, garlic, macaroni, mustard powder, nutritional yeast, onion, onion powder, pasta, soy sauce, turmeric, dairy-free, vegan, vegetarian",Vegan Mac and Cheese,1020616 | |
| "snack, pies and tarts, dessert",,"Ube, a purple yam native to the Asian tropics, is a common ingredient in Filipino desserts. It’s no surprise that colorful dishes made with ube have done well on Instagram, prompting the invention of drinks, custards, cakes and sweet breads in cities across the United States. This recipe is adapted from Café 86 in Artesia, Calif., where co-owner Ginger Dimapasok serves an ube chess pie that’s particularly popular around Thanksgiving. The earthy, vanilla flavor of the yam adds color and depth to the sweet, buttery filling. You can find frozen mashed ube — and ube flavoring, which ensures a deep purple hue — at Filipino markets. Okinawa sweet potatoes, or Japanese purple sweet potatoes, can also be substituted.",/recipes/1020615-ube-pie,Daniela Galarza,"butter, graham cracker, ube, fall",Ube Pie,1020615 | |
| "dinner, vegetables, main course, side dish",,"Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with <a href=""https://cooking.nytimes.com/recipes/1020557-bison-pot-roast-with-hominy"">bison pot roast with hominy</a> or spooned over wild rice for a comforting vegetarian meal.",/recipes/1020558-roasted-turnips-and-winter-squash-with-agave-glaze,Sean Sherman,"butternut squash, light agave nectar, sunflower seeds, turnip, dairy-free, vegan, vegetarian, fall, winter",Roasted Turnips and Winter Squash With Agave Glaze,1020558 | |
| "dinner, beans, main course, side dish",,"The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during <a href=""https://www.nlm.nih.gov/nativevoices/timeline/332.html"">the Long Walk of 1864</a>, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with <a href=""https://cooking.nytimes.com/recipes/1020558-roasted-turnips-and-winter-squash-with-agave-glaze"">roasted turnips and winter squash</a> for a satisfying vegan meal, or pair them with <a href=""https://cooking.nytimes.com/recipes/1020557-bison-pot-roast-with-hominy"">bison pot roast</a>, <a href=""https://cooking.nytimes.com/recipes/1020559-roast-turkey-with-berry-mint-sauce-and-black-walnuts"">roast turkey</a> or other meat.",/recipes/1020560-tepary-beans-with-chile-agave-glaze,Sean Sherman,"fall, winter, hatch chile powder, light agave syrup, tepary beans, vegan, vegetarian",Tepary Beans With Chile-Agave Glaze,1020560 | |
| "dinner, poultry, roasts, main course",,"The flavor of heritage turkey breeds is richer and more pronounced than that of commercial turkeys sold at supermarkets nationwide. Put plainly, heritage breeds taste more like turkey. Heritage birds are raised outside, pecking at a varied diet. They tend to have meatier thighs and smaller breasts, and a higher ratio of dark meat to white meat. The Onondaga tribe, among others from the Northeastern United States, would have been able to serve them with forest berries, perking up the rich, dark meat with color and flavor. Sparked with mint, this berry sauce is bright and fruity, with just enough acid to complement the richness of the turkey.",/recipes/1020559-roast-turkey-with-berry-mint-sauce-and-black-walnuts,Sean Sherman,"black walnuts, cranberry, leek, maple syrup, mint, raspberry, turkey, fall, winter",Roast Turkey With Berry-Mint Sauce and Black Walnuts,1020559 | |
| "dinner, lunch, beans, vegetables, main course, side dish",,"There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany <a href=""https://cooking.nytimes.com/recipes/1020557-bison-pot-roast-with-hominy"">bison pot roast</a>, <a href=""https://cooking.nytimes.com/recipes/1020559-roast-turkey-with-berry-mint-sauce-and-black-walnuts"">roast turkey</a> or <a href=""https://cooking.nytimes.com/recipes/1020563-salmon-with-crushed-blackberries-and-seaweed"">salmon with crushed blackberries</a>.",/recipes/1020565-three-sisters-bowl-with-hominy-beans-and-squash,Sean Sherman,"acorn squash, dandelion greens, hominy, smoked sea salt, tepary beans, fall, winter","Three Sisters Bowl With Hominy, Beans and Squash",1020565 | |
| "dinner, weeknight, seafood, main course",,"Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts a salty, mineral flavor. Trout from the icy Rocky Mountain streams are at their best in late spring, when the ice has just melted. Cooks from the Shoshone tribe, among many others, make delicious meals using the entire fish, wasting nothing: Cheeks and eyes are considered a delicacy, as is the roe harvested from the females, which is prized for its distinct flavor and its relationship to renewal.",/recipes/1020561-rocky-mountain-rainbow-trout-with-trout-roe,Sean Sherman,"rainbow trout, sumac, trout roe, walnut, watercress",Rocky Mountain Rainbow Trout With Trout Roe,1020561 | |
| "seafood, main course",,"Plentiful throughout the Gulf Coast, crawfish and shrimp are Choctaw staples and traditional seasonings like filé, the spice ground from dried sassafras bark, and spicy chiles are a perfect accompaniment. Here, the crustaceans rest on a bed of spicy sweet potatoes, in a dish that calls back to traditional feasts and community gatherings. The sassafras adds a grassy, slightly sour note, and the berries bring more color and tang. You can vary the shellfish depending on the season and your locale in this festive dish, which is easily doubled to serve a crowd.",/recipes/1020566-crawfish-and-shrimp-pot-with-spiced-sweet-potatoes,Sean Sherman,"blackberries, crawfish, dandelion greens, file powder, jumbo shrimp",Crawfish and Shrimp Pot With Spiced Sweet Potatoes,1020566 | |
| "dinner, weekday, grains and rice, side dish",,"A well-made rice pilaf may be prepared in advance and reheated, covered, in a medium-hot oven. In Turkey, short-grain Bomba rice is preferred, but you may substitute Arborio, or long-grained white rice if you wish. Be sure to rinse the rice well, which will help the grains to remain separate, not clumped together.",/recipes/1020584-rice-pilaf-with-pumpkin-currants-and-pine-nuts,David Tanis,"currants, pine nuts, pumpkin, rice, fall, vegetarian","Rice Pilaf With Pumpkin, Currants and Pine Nuts",1020584 | |
| "pies and tarts, dessert",french,"The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you’ll need more puff pastry, but everything else remains the same.",/recipes/1020580-mini-apple-tartes-tatin,Julia Moskin,"apple, puff pastry, fall, vegetarian",Mini Apple Tartes Tatin,1020580 | |
| "cakes, dessert",,"This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor only improves. For best results, grind blanched almonds to make your own almond meal. If you wish, accompany with a little whipped cream or vanilla ice cream.",/recipes/1020585-almond-cake-with-saffron-and-honey,David Tanis,"apricot, cinnamon, honey, lemon, orange, semolina flour",Almond Cake With Saffron and Honey,1020585 | |
| "dinner, lunch, weekday, pies and tarts, vegetables, appetizer, main course",turkish,"In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.",/recipes/1020581-spinach-and-feta-borek,David Tanis,"dill, feta, manchego, parsley, scallion, spinach, vegetarian",Spinach and Feta Borek,1020581 | |
| "dinner, quick, weeknight, seafood, main course",,"A traditional staple on the Pacific Northwest coast, salmon is considered a sacred food. This dish is often slow-roasted on cedar or redwood spikes near an open fire, giving the fish a beautiful smoky flavor. In the kitchen, searing the salmon in a skillet allows the true flavor of wild-caught fish to shine through. Seaweed harvesting goes back countless generations, and so the salty seaweed is a great accompaniment here, along with the sweet local blackberries, a combination that is natural for the Muckleshoot and other tribes of the region.",/recipes/1020563-salmon-with-crushed-blackberries-and-seaweed,Sean Sherman,"blackberries, chives, salmon fillet, wakame seaweed, spring, winter",Salmon With Crushed Blackberries and Seaweed,1020563 | |
| "breakfast, easy, snack, custards and puddings, dessert",,"Based on flavors from the Ohlone tribe, this simple pudding doubles as both breakfast and dessert, and gets its silky texture from chia seeds. Though optional, the wild manzanita berries that grow abundantly throughout California make a wonderful addition to this dish. When the berries are ripe, they turn a burned-red hue and become slightly sticky. The flavor is often likened to sour apple, which adds a nice tang when crushed with milder mixed berries, though any combination of mixed berries lends plenty of acidity. Toasted amaranth seeds gives it all a nutty crunch.",/recipes/1020562-chia-pudding-with-berries-and-popped-amaranth,Sean Sherman,"almond milk, amaranth, chia seeds, light agave nectar",Chia Pudding With Berries and Popped Amaranth,1020562 | |
| "dinner, roasts, main course",turkish,"This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It’s finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.",/recipes/1020582-slow-roasted-turkish-lamb,David Tanis,"lamb, persimmon, pomegranate molasses, rosemary, thyme, yogurt",Slow-Roasted Turkish Lamb,1020582 | |
| "meat, main course",,"The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies and honored in prayers. According to numbers published by the United States Fish and Wildlife Service, there were 30 million to 60 million bison in North America in the 1500s. By the end of the 1800s, settlers had decimated the population. In the late 1990s, the number of bison in North America had grown again, to nearly 300,000 animals in public herds and on ranches. It’s exciting we now have access to this vitally important meat. When it’s slowly braised, the lean, mild bison becomes fork tender; hominy brings substance and a subtly sweet, nutty corn flavor. Serve this dish alone or pair it with <a href=""https://cooking.nytimes.com/recipes/1020558-roasted-turnips-and-winter-squash-with-agave-glaze"">roasted turnips and winter squash</a>. Soaking the hominy overnight before adding it to the pot helps it cook faster, so the dried corn kernels are ready in the same amount of time as the bison. Leftovers are terrific served over corn cakes or folded into tortillas. A small branch of foraged white cedar adds a woodsy note, but juniper berries achieve a similar effect.",/recipes/1020557-bison-pot-roast-with-hominy,Sean Sherman,"bison, dandelion greens, hominy, wild white cedar, fall, winter",Bison Pot Roast With Hominy,1020557 | |
| "dinner, pastries, vegetables, main course",american,"Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.",/recipes/1020596-vegetarian-mushroom-wellington,Alexa Weibel,"apple cider, mushroom, port, portobello, puff pastry, rosemary, thyme, yellow onion, fall, winter, vegetarian",Vegetarian Mushroom Wellington,1020596 | |
| "pies and tarts, dessert",,"The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening, binding and foaming properties of egg whites. (For ease, we recommend using the liquid from canned chickpeas in this recipe.) This pie could not be simpler: Just toss everything into a blender for three minutes until it increases in volume, pour it into a prepared, unbaked pie crust, then bake until the top is crackly and ever-so-slightly jiggly in the center. Because this pie doesn't contain any eggs or dairy, once the pie is chilled and set, you can let it sit out at room temperature overnight. For longer-term storage, keep it in the refrigerator for up to a week. Serve with a dollop of vegan whipped cream.",/recipes/1020595-vegan-pumpkin-pie,Isa Chandra Moskowitz,"aquafaba, cinnamon, cloves, coconut oil, cornstarch, ginger, maple syrup, nutmeg, pumpkin purée, dairy-free, vegan, vegetarian, fall",Vegan Pumpkin Pie,1020595 | |
| "dinner, grains and rice, side dish",,"As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is “manoomin,” or “good berry,” and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with <a href=""https://cooking.nytimes.com/recipes/1020558-roasted-turnips-and-winter-squash-with-agave-glaze"">roasted turnips and winter squash</a> or serve with sautéed vegetables, roast meat or pan-seared fish.",/recipes/1020564-wild-rice-and-berries-with-popped-rice,Sean Sherman,"chives, dried berries, hazelnut oil, long-grain wild rice",Wild Rice and Berries With Popped Rice,1020564 | |
| "dinner, poultry, main course",,"This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can’t remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.",/recipes/1020567-sheet-pan-paprika-chicken-with-tomatoes-and-parmesan,Melissa Clark,"cherry tomatoes, chicken, espelette pepper, parsley",Sheet-Pan Paprika Chicken With Tomatoes and Parmesan,1020567 | |
| "pies and tarts, dessert",,"Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.",/recipes/1020594-vegan-pie-crust,Erin Jeanne McDowell,"dairy-free, vegan, vegetarian, flour, sea salt, shortening",Vegan Pie Crust,1020594 | |
| "dinner, breads, stuffing and dressing, side dish",,"The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.",/recipes/1020593-vegan-stuffing,Gena Hamshaw,"bread, broth, celery, onion, parsley, sage, thyme, vegan butter, dairy-free, vegan, vegetarian",Vegan Stuffing,1020593 | |
| "breads, quick breads, side dish",,"Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.",/recipes/1020591-pumpkin-maple-cornbread,Samantha Seneviratne,"buttermilk, cornmeal, maple syrup, pumpkin purée, fall, vegetarian",Pumpkin Maple Cornbread,1020591 | |
| "cakes, dessert",,"This lightly spiced apple cake comes together in no time at all, and a few swoops of fluffy cinnamon cream cheese frosting dress it up for dessert. As written, this recipe yields a modest amount of frosting, so frosting lovers may want to double the recipe. Make sure to use fresh cinnamon for this recipe (and all of your fall baking) to get the best results.",/recipes/1020589-apple-sheet-cake-with-cinnamon-cream-cheese-frosting,Yossy Arefi,"applesauce, cardamom, cinnamon, clove, cream cheese, ginger, fall, winter",Apple Sheet Cake With Cinnamon Cream Cheese Frosting,1020589 | |
| "pies and tarts, dessert",,"The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day — that is, of course, if you haven't eaten it all.",/recipes/1020588-skillet-caramel-apple-crisp,Yossy Arefi,"apple, caramel, oats, pecan, fall, winter",Skillet Caramel-Apple Crisp,1020588 | |
| "dinner, easy, weeknight, meat, main course",american,"Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work.""",/recipes/1020583-pork-chops-in-lemon-caper-sauce,Sam Sifton,"capers, lemon, pork, pork chop, white wine, fall, spring, winter",Pork Chops in Lemon-Caper Sauce,1020583 | |
| "poultry, main course",,"If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate — I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I’m cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don’t worry, the cooked meat doesn’t taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.",/recipes/1020543-mayo-marinated-chicken-with-chimichurri,J. Kenji López-Alt,"chicken breast, mayonnaise",Mayo-Marinated Chicken With Chimichurri,1020543 | |
| "dinner, weekday, pancakes, vegetables, main course",korean,"Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don’t have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.",/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables,Melissa Clark,"kimchi, scallion, sesame oil, soy sauce, vegetarian",Vegetable Pajeon (Korean Scallion Pancakes With Vegetables),1020550 | |
| "condiments, sauces and gravies, side dish",south american,"Chimichurri is a herbaceous and vinegary sauce from Argentina that’s classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to <a href=""https://cooking.nytimes.com/recipes/1020543-mayo-marinated-chicken-with-chimichurri"">marinate chicken cutlets</a>. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.",/recipes/1020544-chimichurri,J. Kenji López-Alt,"garlic, oregano, parsley",Chimichurri,1020544 | |
| "easy, vegetables, side dish",,"Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.",/recipes/1020576-cider-glazed-brussels-sprouts,Lidey Heuck,"apple cider, apple cider vinegar, brussels sprouts, shallot, fall, winter, vegetarian",Cider-Glazed Brussels Sprouts,1020576 | |
| "dinner, vegetables, side dish",,"This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)",/recipes/1020575-mashed-sweet-potatoes-with-maple-and-brown-butter,Lidey Heuck,"fall, winter, maple syrup, pecan, sweet potato",Mashed Sweet Potatoes With Maple and Brown Butter,1020575 | |
| "cakes, dessert",,"With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.",/recipes/1020590-cranberry-crumb-cake,Samantha Seneviratne,"cinnamon, cranberry, orange, sour cream, fall, winter",Cranberry Crumb Cake,1020590 | |
| "dinner, weekday, soups and stews, main course",,"This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a <a href=""https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta""><span>shakshuka</span></a>, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.",/recipes/1020574-skillet-vegetarian-chili-with-eggs-and-cheddar,Ali Slagle,"beans, cheddar, chili powder, cumin, onion, tomato, vegetarian",Skillet Vegetarian Chili With Eggs and Cheddar,1020574 | |
| "vegetables, side dish",,"If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also <a href=""https://cooking.nytimes.com/recipes/1019746-roasted-garlic-and-white-bean-dip-with-rosemary"">fry a rosemary sprig</a> in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.",/recipes/1020592-vegan-mashed-potatoes,Ali Slagle,"dairy-free, vegan, vegetarian, olive oil, shallot, yukon gold potato",Vegan Mashed Potatoes,1020592 | |
| "vegetables, side dish",,"This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you’re dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)",/recipes/1020573-roasted-green-beans-with-pancetta-and-lemon-zest,Lidey Heuck,"green beans, lemon, pancetta",Roasted Green Beans With Pancetta and Lemon Zest,1020573 | |
| "vegetables, side dish",,"Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is well worth the effort. You can roast and fry the garlic and peel the potatoes ahead of time, storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Feel free to use either red or russet potatoes here: Red potatoes will make a thick and creamy mash, while russets will yield a lighter and fluffier result (see Tip). If you run short on time, trim the garlic chips from your to-do list. Canned fried onions from your local supermarket, or fried shallots or fried garlic flakes from most Asian markets provide the same jolt of texture on top.",/recipes/1020572-creamy-double-garlic-mashed-potatoes,Alexa Weibel,"bay leaves, butter, garlic, heavy cream, potato, rosemary, thyme",Creamy Double-Garlic Mashed Potatoes,1020572 | |
| "snack, pies and tarts, dessert",american,"This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger varieties. Also, it may seem fussy, but chilling the cooked potatoes, then aggressively whipping them, aerates them, resulting in a silkier texture. Once baked and cooled, refrigerate the pie until right before it’s time to serve.",/recipes/1020570-sweet-potato-casserole-pie,Jerrelle Guy,"cinnamon, evaporated milk, marshmallow, pecan, sweet potato, vanilla, fall",Sweet Potato Casserole Pie,1020570 | |
| "dinner, easy, weeknight, vegetables, side dish",american,"A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.",/recipes/1020569-five-spice-roasted-carrots-with-toasted-almonds,Sue Li,"almond, carrot, ginger, fall, spring, winter, vegan, vegetarian",Five-Spice Roasted Carrots With Toasted Almonds,1020569 | |
| "snack, cakes, dessert",,"On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After “the incident,” I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.",/recipes/1020555-lisbon-chocolate-cake,Dorie Greenspan,"bittersweet chocolate, cocoa powder, dark chocolate, semisweet chocolate",Lisbon Chocolate Cake,1020555 | |
| "dinner, for two, vegetables, main course, side dish",,"Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.",/recipes/1020577-baked-spaghetti-squash,Ali Slagle,"fall, winter, garlic, mozzarella, panko, parmesan, spaghetti squash, thyme, vegetarian",Baked Spaghetti Squash,1020577 | |
| "pies and tarts, dessert",american,"This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top; like a typical crème brûlée, the filling will be delicate, loose and delightfully wobbly.",/recipes/1020556-creme-brulee-pie,Jerrelle Guy,"eggs, nutmeg, vanilla, whipping cream, fall, winter",Crème Brûlée Pie,1020556 | |
| "dinner, lunch, finger foods, vegetables, appetizer, side dish",,"In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you’re lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you’ll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.",/recipes/1020554-stuffing-stuffed-mushrooms,Alexa Weibel,"celery, cornbread, egg, gruyère, mushroom, rosemary, shallot, fall, winter",Stuffing-Stuffed Mushrooms,1020554 | |
| "dinner, lunch, weeknight, salads and dressings, vegetables, side dish",american,"If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you’ll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.",/recipes/1020553-roasted-and-raw-brussels-sprouts-salad,Susan Spungen,"almond, brussels sprouts, lemon juice, pecorino, shallot, fall, spring, winter",Roasted and Raw Brussels Sprouts Salad,1020553 | |
| "dinner, weekday, meat, main course",,"Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.",/recipes/1020552-citrus-glazed-pork-chops-with-gingery-bok-choy,Yewande Komolafe,"bok choy, brown sugar, ginger, orange, pork, rice vinegar",Citrus-Glazed Pork Chops With Gingery Bok Choy,1020552 | |
| "brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish",american,"Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it’s a bit denser, so it may take more than 15 minutes for it to soak up the custard.",/recipes/1020551-mushroom-bread-pudding,Susan Spungen,"brioche, dried porcini mushrooms, leek, mushroom, sage, shallot, fall, winter",Mushroom Bread Pudding,1020551 | |
| "snack, breads, cakes, quick breads, dessert, side dish",,"Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.",/recipes/1020571-pumpkin-bread,Samantha Seneviratne,"brown sugar, pumpkin, sour cream, fall, winter",Pumpkin Bread,1020571 | |
| "dinner, weekday, poultry, soups and stews, main course",,"This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.",/recipes/1020549-braised-chicken-with-rosemary-chickpeas-and-salted-lemon,Yewande Komolafe,"chicken, chickpea, greens, herb sprigs, lemon, rosemary, tomatoes, white wine","Braised Chicken With Rosemary, Chickpeas and Salted Lemon",1020549 | |
| "dinner, casseroles, pastas, main course, side dish",,"This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.",/recipes/1020547-french-onion-macaroni-and-cheese,Ali Slagle,"gruyère, onion, pasta, white cheddar",French Onion Macaroni and Cheese,1020547 | |
| "easy, snack, finger foods, appetizer",,"The not-so-secret secret to roasting fresh pumpkin seeds — and crisping them properly — is making sure they’re really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they’ve toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices — say za’atar, or cinnamon and cayenne — in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.",/recipes/1020545-roasted-pumpkin-seeds,Ali Slagle,"fall, oil, pumpkin seeds, salt",Roasted Pumpkin Seeds,1020545 | |
| "dinner, easy, weeknight, beans, noodles, pastas, main course",,"This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.",/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc,Tejal Rao,"butter, cannellini beans, chicken broth, pasta shells, white wine",Cannellini-Bean Pasta With Beurre Blanc,1020546 | |
| "easy, weekday, sausages, main course",,"You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.",/recipes/1020536-roasted-sausages-with-grapes-and-onions,Melissa Clark,"fall, fennel seeds, grapes, parsley, sausage",Roasted Sausages With Grapes and Onions,1020536 | |
| "dinner, weeknight, poultry, main course",,"The <a href=""https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella"">chicken Marbella</a> recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done — and well — in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.",/recipes/1020542-weeknight-chicken-marbella,Rick A. Martinez,"bay leaves, chicken, garlic, green olives, prune, red wine vinegar, white wine, fall, winter",Weeknight Chicken Marbella,1020542 | |
| "brunch, dinner, lunch, casseroles, vegetables, main course",greek,"Buttery, bright and herbaceous, this recipe is a faster take on the <a href=""https://cooking.nytimes.com/recipes/1020101-spanakopita?action=click&module=Global Search Recipe Card&pgType=search&rank=1"">Greek spinach and feta pie</a> and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release any moisture. Then, the filling is prepared, and the spanakopita assembled in the skillet. Give the phyllo a head start on the stovetop, then transfer to the oven so the spinach filling cooks through at the same time the phyllo becomes flaky. The timing may be precise for the cooking, but you can eat it whenever you want: This spanakopita is just as good at room temperature as it is warm.",/recipes/1020541-skillet-spanakopita,Alexa Weibel,"feta, leeks, phyllo, spinach",Skillet Spanakopita,1020541 | |
| "dinner, quick, weekday, pastas, main course",,"The bright lemon-caper sauce for which <a href=""https://cooking.nytimes.com/recipes/1019883-chicken-piccata?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">chicken piccata</a> is known plays equally well with other proteins, like </span><span><a href=""https://cooking.nytimes.com/recipes/1018596-swordfish-piccata"">swordfish</a>, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli — or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas — into the pasta’s boiling water in the last few minutes, and you’ve effortlessly managed to squeeze a green into this vegetarian dinner.",/recipes/1020540-white-bean-piccata-pasta-with-broccoli,Ali Slagle,"broccoli, capers, pasta, shallot, white beans, white wine",White Bean Piccata Pasta With Broccoli,1020540 | |
| "dinner, weekday, meat, meatballs, main course",,"This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread. Since these meatballs aren’t made with binders like eggs or bread, they’re truly best made with a fatty meat like lamb. If you decide to use pork or beef instead, make sure it’s a mixture with a higher fat content or the meatballs could turn out dry. Since eggplant can really soak up oil when pan-frying, feel free to add more to the skillet as the slices cook.",/recipes/1020537-crispy-lamb-meatballs-with-chickpeas-and-eggplant,Alison Roman,"chickpea, eggplant, greek yogurt, lamb",Crispy Lamb Meatballs With Chickpeas and Eggplant,1020537 | |
| "brunch, lunch, breads, quick breads, side dish",,"These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.",/recipes/1020539-fluffy-cheddar-biscuits,Erin Jeanne McDowell,"butter, buttermilk, cheddar, flour",Fluffy Cheddar Biscuits,1020539 | |
| "cookies and bars, dessert",,"These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.",/recipes/1020538-peanut-butter-miso-cookies,Krysten Chambrot,"demerara sugar, miso, peanut butter, vanilla",Peanut Butter-Miso Cookies,1020538 | |
| ,,"Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.",/recipes/1020548-corn-casserole,Ali Slagle,"cheddar, corn, cornmeal, eggs, rosemary, scallion, sour cream",Corn Casserole,1020548 | |
| "seafood, main course",,"This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and caramelize, and gives the shrimp a condensed, deep flavor from roasting at high heat. Serve it with crusty bread for dipping, or over pasta to absorb the sauce, and with more lemon juice and red pepper flakes showered on top for pizzazz.",/recipes/1020523-sheet-pan-shrimp-scampi,Melissa Clark,"lemon, shrimp",Sheet-Pan Shrimp Scampi,1020523 | |
| "seafood, main course",southern,"In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you’d like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.",/recipes/1020524-spicy-shrimp-boil-with-lemon-butter,Melissa Clark,"butter, cayenne, lemon, Old Bay, shrimp, tabasco sauce",Spicy Shrimp Boil With Lemon Butter,1020524 | |
| "pastries, project, dessert",scandinavian,"If you’re not sure what green-podded cardamom tastes like, there’s no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom — the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells — and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won’t rise as tall or be as fluffy — but they will taste so good that no one will care.",/recipes/1020437-swedish-cardamom-buns,Charlotte Druckman,"active dry yeast, butter, cardamom",Swedish Cardamom Buns,1020437 | |
| "dinner, seafood, main course",,"You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.",/recipes/1020525-coconut-lime-shrimp,Melissa Clark,"cilantro, coconut milk, jalapeño, lime, shrimp",Coconut-Lime Shrimp,1020525 | |
| "dinner, pastries, pies and tarts, vegetables, main course",,"Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.",/recipes/1020507-butternut-squash-and-fondue-pie-with-pickled-red-chiles,Yotam Ottolenghi,"butternut squash, dry white wine, gruyère, heavy cream, phyllo, raclette cheese, fall, vegetarian",Butternut Squash and Fondue Pie With Pickled Red Chiles,1020507 | |
| "dinner, meat, project, sausages, main course",filipino,"There’s a perception that Filipino food is rustic and uncomplicated, but when my lola taught me to make chicken relleno — chicken stuffed with embutido, a kind of meatloaf — I realized that she was using the same techniques I’d learned in professional kitchens cooking French food. She was very particular about ingredients. Even when her memory started fading, her first question when she saw me was always “Are you using chorizo de Bilbao?” (Yes, Lola.) Here, embutido is a centerpiece dish in its own right. I tried chopping the meat for texture, but whipping the ingredients in a food processor, the way my lola did it, integrates everything better.",/recipes/1020488-embutido,Angela Dimayuga,"chorizo, ground pork, olives, parmesan, pickles, raisins",Embutido,1020488 | |
| "dinner, lunch, snack, finger foods, meat, pastries, project, appetizer, main course",filipino,"Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt.",/recipes/1020490-beef-empanadas,Angela Dimayuga,"bell pepper, ground beef, oyster sauce, russet potatoes, soy sauce",Beef Empanadas,1020490 | |
| "brunch, lunch, snack, weeknight, appetizer, side dish",,"This bright green sauce from Yemen — so fresh from cilantro, so spicy from serrano chiles, so vividly aromatic — will open up a whole world in your cooking. Treat it just as you would a basil pesto or a salsa verde: Make it in small batches, in the mortar and pestle, and then spoon it with abandon over your lunch of cooked lentils with Bulgarian white cheese, chunks of ripe tomatoes and cold cucumbers, your dinner of roasted chicken and sautéed zucchini, or even your breakfast of fried eggs. It brings intense new life and dimension to everything it touches.",/recipes/1020535-zhug,Gabrielle Hamilton,"cilantro, garlic, olive oil, parsley, dairy-free, healthy, nut-free, vegan, vegetarian",Zhug,1020535 | |
| "dinner, one pot, soups and stews, vegetables, main course",filipino,"Filipino cooking embraces salt — perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.",/recipes/1020495-pinakbet-vegetables-stewed-in-fermented-shrimp-paste,Angela Dimayuga,"bittermelon, japanese eggplant, jasmine rice, kabocha, long beans, okra",Pinakbet (Vegetables Stewed in Fermented Shrimp Paste),1020495 | |
| "dinner, casseroles, grains and rice, noodles, poultry, seafood, main course",filipino,"We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that’s stained reddish-gold by achuete (annatto). The toppings aren’t decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).",/recipes/1020489-pancit-palabok-rice-noodles-with-chicken-ragout-and-shrimp,Angela Dimayuga,"annatto powder, banana leaves, calamansi, chicharron, chicken, rice vermicelli noodles, shrimp",Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp),1020489 | |
| "dinner, easy, quick, weeknight, meat, steaks and chops, main course",filipino,"Bistek is steak, but one transformed by its encounter with soy sauce and citrus. My addition is browned butter, an ingredient not so common in Southeast Asian cooking. This was one of my lola’s signature dishes: She’d cut the onions half-an-inch thick, sear them briefly, then add a little water to make the pan flare up, so they’d get extra crisp. She would always plate it in a casserole dish, with enough pan sauce to sop up with rice. The beef fat should coat your lips, and then the citrus cuts through it. It’s worth investing in good olive oil; every ingredient matters, because there are so few, and you can taste them all.",/recipes/1020491-bistek,Angela Dimayuga,"lemon juice, orange juice, rib eye steak, soy sauce",Bistek,1020491 | |
| "snack, cakes, dessert",filipino,"Bibingka is a cake made of rice flour, so it’s naturally gluten-free, chewy but tender throughout, with a soufflé-like fluffiness. It’s traditionally cooked in a clay pot over and under hot coals, a difficult setup to replicate; instead, I pour the batter into a cast-iron pan lined with banana leaves, which char as the cake bakes, infusing it with their scent. (You can cut the ribs off the leaves to make them more malleable.) Nearly halfway through baking, the cake is topped with salted duck egg, an ingredient available at Asian specialty groceries. If you can’t find it, the cake will be more forthrightly sweet, lacking that sly note of brine. As a final touch, if you have a kitchen torch available, char the edges of the banana leaves, so a little smokiness suffuses the delicate cake.",/recipes/1020496-bibingka-coconut-rice-cakes-with-banana-leaves,Angela Dimayuga,"banana leaf, coconut milk, cream cheese, parmesan, rice flour, salted duck egg",Bibingka (Coconut Rice Cakes With Banana Leaves),1020496 | |
| "dinner, snack, finger foods, meat, project, appetizer, side dish",filipino,"Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.",/recipes/1020492-lumpia-shanghai,Angela Dimayuga,"banana ketchup, fish sauce, ground beef, ground pork, spring roll wrappers, water chestnuts",Lumpia Shanghai,1020492 | |
| "weekday, vegetables, appetizer",,"For the crispest, most burnished pieces of eggplant, nothing beats frying, and it’s worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.",/recipes/1020512-pan-fried-eggplant-with-chile-honey-and-ricotta,Melissa Clark,"eggplant, garlic, honey, ricotta, fall, summer, vegetarian","Pan-Fried Eggplant With Chile, Honey and Ricotta",1020512 | |
| "dinner, grains and rice, one pot, soups and stews, vegetables, main course",filipino,"This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.",/recipes/1020493-sinigang-tamarind-broth-with-pork-and-vegetables,Angela Dimayuga,"daikon, fish sauce, japanese eggplant, jasmine rice, long beans, pork shoulder, tamarind",Sinigang (Tamarind Broth With Pork and Vegetables),1020493 | |
| "dinner, lunch, quick, weekday, beans, main course, side dish",,"These white beans, adapted from Alison Roman's cookbook ""Nothing Fancy"" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.",/recipes/1020518-lemony-white-beans-with-anchovy-and-parmesan,Alison Roman,"anchovy, escarole, lemon, white beans",Lemony White Beans With Anchovy and Parmesan,1020518 | |
| "cookies and bars, dessert",,"You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from ""Nothing Fancy"" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.",/recipes/1020520-tiny-salty-chocolaty-cookies,Alison Roman,"almond, bittersweet chocolate, cocoa powder, hazelnut, pistachio, walnut","Tiny, Salty, Chocolaty Cookies",1020520 | |
| "dinner, grains and rice, one pot, poultry, soups and stews, main course",filipino,"The Filipino rice porridge called <a href=""https://www.nytimes.com/2016/06/08/dining/arroz-caldo-lugaw-chicago.html"">lugaw</a> started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste.",/recipes/1020487-arroz-caldo-with-collards-and-soy-cured-egg-yolks,Angela Dimayuga,"calamansi, chicken flats, collard greens, eggs, long-grain rice, saffron",Arroz Caldo With Collards and Soy-Cured Egg Yolks,1020487 | |
| "dinner, lunch, burritos and nachos, meat, steaks and chops, main course",american,"To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.",/recipes/1020528-mission-burrito,Kiera Wright-Ruiz,"beer, monterey jack cheese, pinto beans, steak, tortilla",Mission Burrito,1020528 | |
| "quick, snack, dips and spreads, appetizer",,"In this very high-brow version of ranch dressing, adapted from ""Nothing Fancy"" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.",/recipes/1020514-labneh-dip-with-sizzled-scallions-and-chile,Alison Roman,"labneh, scallion, vegetarian",Labneh Dip With Sizzled Scallions and Chile,1020514 | |
| "dinner, easy, grains and rice, one pot, poultry, soups and stews, main course",filipino,"When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.",/recipes/1020494-coconut-milk-chicken-adobo,Angela Dimayuga,"chicken drumsticks, coconut milk, coconut vinegar",Coconut Milk Chicken Adobo,1020494 | |
| "dinner, poultry, main course",,"There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook ""Nothing Fancy"" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn’t), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.",/recipes/1020519-slow-roasted-oregano-chicken-with-buttered-tomatoes,Alison Roman,"chicken, oregano, tomato",Slow-Roasted Oregano Chicken With Buttered Tomatoes,1020519 | |
| "dinner, easy, lunch, weeknight, sandwiches, appetizer, main course",american,"If Cheddar on a slice of apple pie sounds good to you, you will love this twist on a grilled cheese sandwich, which marries salty and sweet elements between two caramelized pieces of buttery bread. Look for dark apple butter, with no added sugar, since it will have the richest flavor. Unlike most grilled cheese recipes, which call for building the sandwiches, cooking them on one side, then flipping, this one calls for cooking the sandwiches open-faced, then assembling them.The cheese melts more quickly and reliably if cooked this way. Depending on the size of your bread slices and your skillet, you may be able to cook two sandwiches at a time. You could also have two pans going, or just serve them as they are finished. To serve all four at once, just transfer the cooked sandwiches to a baking sheet in a 200-degree oven while you crisp up the remaining sandwiches on the stovetop.",/recipes/1020532-grilled-cheese-with-apples-and-apple-butter,Susan Spungen,"apple juice, bread, cheddar, rosemary, shallot, fall",Grilled Cheese With Apples and Apple Butter,1020532 | |
| "cakes, cookies and bars, dessert",,"An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they’re fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.",/recipes/1020531-maple-walnut-blondies,Lidey Heuck,"bourbon, maple syrup, vanilla, walnut, fall, winter",Maple-Walnut Blondies,1020531 | |
| "dinner, lunch, weekday, pastas, vegetables, main course",,"Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.",/recipes/1020529-creamy-chickpea-pasta-with-spinach-and-rosemary,Alexa Weibel,"chickpea, heavy cream, rosemary, spaghetti, spinach",Creamy Chickpea Pasta With Spinach and Rosemary,1020529 | |
| "dinner, one pot, seafood, soups and stews, main course",american,"Kimchi is a seriously versatile kitchen staple because it’s packed with so many flavors and textures. It’s great chopped and folded into mayonnaise, cooked with your favorite taco filling or stirred in to sauces and soups. In this recipe, it takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. For a heartier meal, serve it over steamed rice and top it with a fried egg.",/recipes/1020526-cod-and-kimchi-stew,Rick A. Martinez,"cod, ginger, gochujang, kimchi, miso, mushroom, shiitake, whitefish fillet, fall, winter",Cod and Kimchi Stew,1020526 | |
| "dinner, weeknight, main course",american,"No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.",/recipes/1020527-chicken-vesuvio,Margaux Laskey,"chicken, green peas, lemon, parsley, russet potatoes, white wine",Chicken Vesuvio,1020527 | |
| "dinner, easy, weeknight, grains and rice, vegetables, main course",american,"This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that’s worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you’ll want to add cooked vegetables a little later in the cooking process). If you don’t have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.",/recipes/1020522-spicy-oven-fried-rice-with-gochujang-and-fried-eggs,Susan Spungen,"broccolini, brown rice, brussels sprouts, carrot, gochujang, sausage, shiitake",Spicy Oven-Fried Rice With Gochujang and Fried Eggs,1020522 | |
| "dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course",,"This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don’t slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don’t dress the salad more than 10 minutes before serving.",/recipes/1020499-fennel-and-celery-salad-with-lemon-and-parmesan,David Tanis,"celery, fennel, lemon, parmesan",Fennel and Celery Salad With Lemon and Parmesan,1020499 | |
| "dinner, easy, weeknight, grains and rice, poultry, vegetables, main course",,"This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.",/recipes/1020521-thai-inspired-coconut-chicken-breasts-with-vegetables,Susan Spungen,"chicken, chicken cutlet, cilantro, ginger, green beans, serrano chili, tomato",Thai-Inspired Coconut Chicken Breasts With Vegetables,1020521 | |
| "finger foods, appetizer, side dish","caribbean, latin american","A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.",/recipes/1020516-tostones-fried-green-plantains,Kiera Wright-Ruiz,"plantain, oil, salt, vegan, vegetarian",Tostones (Fried Green Plantains),1020516 | |
| "vegetables, appetizer, side dish","caribbean, latin american","Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains — they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They’re worth it.",/recipes/1020517-maduros-fried-sweet-plantains,Kiera Wright-Ruiz,plantain,Maduros (Fried Sweet Plantains),1020517 | |
| "dinner, weeknight, casseroles, noodles, pastas, main course, side dish",american,"There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.",/recipes/1020515-southern-macaroni-and-cheese,Kiera Wright-Ruiz,"cheddar, colby cheese, macaroni, vegetarian",Southern Macaroni and Cheese,1020515 | |
| "easy, dessert",,"This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.",/recipes/1020501-caramel-pears-with-rosemary-honey-and-walnuts,David Tanis,"anise, cinnamon, pear, rosemary, walnut, fall","Caramel Pears With Rosemary, Honey and Walnuts",1020501 | |
| "dinner, grains and rice, sausages, main course",italian,"Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It’s a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it’s brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there’s nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.",/recipes/1020500-polenta-and-sausages-for-a-crowd-polenta-alla-spianatora,David Tanis,"fall, winter, gluten-free, polenta, sausage, tomatoes",Polenta and Sausages for a Crowd (Polenta alla Spianatora),1020500 | |
| "breakfast, breads, side dish",,"Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that’s on most supermarket shelves), you’ll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They’ll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.",/recipes/1020502-rich-and-buttery-corn-muffins,Melissa Clark,"cornmeal, milk, sour cream",Rich and Buttery Corn Muffins,1020502 | |
| "dinner, weekday, grains and rice, vegetables, main course",african,"A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.",/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice,Yewande Komolafe,"bell pepper, ginger, jasmine rice, lime, peanut butter, red miso, tofu",Baked Tofu With Peanut Sauce and Coconut-Lime Rice,1020530 | |
| "breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course",american,"This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don’t skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.",/recipes/1020513-caramel-apple-dutch-baby,Erin Jeanne McDowell,"apple, butter, cinnamon, dark brown sugar, flour, fall",Caramel-Apple Dutch Baby,1020513 | |
| "easy, cakes, dessert",american,"I love a clandestine soda in the preparation of food, a flash of carbonation where the French might use wine, or brandy. It may be transgressive to say so, but I’m hardly alone, for all those who cringe at the thought. Page through church or community cookbooks and you’ll find examples: Coke-spiked Jell-O situations, root beer-glazed fillets of salmon, beans simmered in Moxie. This recipe for a lemon-and-lime soda cake came to me a while back from a Times reader who thought I’d appreciate it (I did!). She said she’d gotten it from a grandmother down south, who stored it on an index card placed in her copy of the cookbook published by the Symphony League of Jackson, Miss., in 1971. The original called for oleo and Crisco oil. I swapped these out for dairy and neutral oil, and a little less soda, and an additional 15 minutes in the oven. This leaves the cake toast-brown and glistening, glossy-crumbed and high-risen, a marvelous moist yellow within. I’m no shill for Big Soda. You could just as easily make it with plain sparkling water and a spritz of lemon or lime. You could make it with sparkling wine!",/recipes/1020510-7up-cake,Sam Sifton,"7Up, soda, sugar, unsalted butter",7Up Cake,1020510 | |
| "dinner, beans, soups and stews, main course, side dish",indian,"In many ways, the electric pressure cooker’s moist environment was <a href=""https://www.nytimes.com/2018/10/05/dining/instant-pot-indian.html"">meant for Indian food</a>: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from “Madhur Jaffrey’s Instantly Indian Cookbook” (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don’t skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.",/recipes/1020469-madhur-jaffreys-pressure-cooker-dal-dal-makkhani,Krysten Chambrot,"garam masala, ginger, heavy cream, red kidney beans, tomatoes, urad",Madhur Jaffrey’s Pressure Cooker Dal (Dal Makkhani),1020469 | |
| ,,"Mujadara, an Israeli and Middle Eastern mixture of seasoned rice and lentils upholsters a plate of seared fish fillet, brightening it with a generous swath of piquillo pepper puree. Mujadara is often served on its own, topped with a tangle of crisply fried onions, perhaps with yogurt on the side. But here, the earthy combination of grain and bean, with the bittersweet addition of the Spanish peppers, brings the fish into focus. You could serve the mujadara and pepper sauce without the fish, but in that case, fried onions are a must.",/recipes/1020511-seared-daurade-with-mujadara,Florence Fabricant,,Seared Daurade With Mujadara,1020511 | |
| "dinner, barbecues, finger foods, meat, skewers and kebabs, main course",indian,"Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that’s been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at <a href=""https://www.nytimes.com/2018/11/20/dining/adda-indian-canteen-review.html"">Adda Indian Canteen</a>, a New York restaurant that specializes in homestyle Indian food. You’ll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.",/recipes/1020472-seekh-kebab-with-mint-chutney,Alexa Weibel,"amul cheese, anardana, cardamom, garam masala, ground lamb, mint",Seekh Kebab With Mint Chutney,1020472 | |
| "snack, cookies and bars, pastries, dessert",american,"This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with <a href=""https://www.nytimes.com/2019/02/25/dining/yardbird-restaurant-hong-kong.html"">Yardbird</a> restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she’d been developing. Deeply chocolatey and extremely savory, the result —this cookie, created for the 2019 NYT Food Festival — is perplexing at first bite and addictive after that.",/recipes/1020473-chocolate-chip-cookies-with-black-sesame-and-seaweed,Alexa Weibel,"black sesame seeds, chocolate, nori, rye flour, seaweed, sesame paste",Chocolate Chip Cookies With Black Sesame and Seaweed,1020473 | |
| "dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course",,"A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.",/recipes/1020464-sardine-toasts-with-tomato-and-sweet-onion,Melissa Clark,"sardines, sourdough, tomato",Sardine Toasts With Tomato and Sweet Onion,1020464 | |
| "ice creams and sorbets, dessert",,"This simple, refreshing and not-too-sweet frozen dessert is the perfect blank canvas to show off that fancy Italian balsamic vinegar in your cabinet. Natasha Pickowicz, the pastry chef at Café Altro Paradiso and Flora Bar in New York, developed this easy yet sophisticated recipe for the 2019 NYT Food Festival. Ms. Pickowicz also likes this semifreddo with a spoonful of jam, or a drizzle of maple syrup, chocolate syrup or honey. (The photo shows a tart-sweet combination of balsamic vinegar and maple syrup.) Everything seems to shine against the backdrop of this parfait. If you’d like, you can substitute mascarpone for the cream cheese, although the final result might be a bit softer.",/recipes/1020474-cream-cheese-semifreddo,Margaux Laskey,"cream cheese, egg yolks, heavy cream, rum",Cream Cheese Semifreddo,1020474 | |
| "dinner, condiments, grains and rice, poultry, main course",american,"This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food — specifically, the chicken and rice plates <a href=""https://www.nytimes.com/2017/04/18/dining/halal-cart-food-vendor-new-york-city.html"">sold from halal carts</a>. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven’t made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish.",/recipes/1020470-chicken-congee-with-turmeric-and-cumin,Alexa Weibel,"chicken thighs, cumin, jasmine rice, turmeric, yogurt, za’atar",Chicken Congee With Turmeric and Cumin,1020470 | |
| "pies and tarts, dessert",,"Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at La Mercerie in New York. Ideally, this delicate tart should be eaten the day it’s made, so if you’re planning to serve this at a dinner party, make all of the components in advance and assemble the tart just before your guests arrive. Leftovers, if you have any, should be stored in the refrigerator and brought to room temperature before serving. The pastry will have lost some of its flakiness, but it will still be delicious. (This adaptation mercifully calls for store-bought puff pastry, but if you’re feeling ambitious, <a href=""https://cooking.nytimes.com/recipes/2483-puff-pastry"">you can make your own</a>.)",/recipes/1020475-spiced-pear-tart,Margaux Laskey,"almond, pears, puff pastry, star anise, fall, winter",Spiced Pear Tart,1020475 | |
| "breakfast, brunch, breads",,"Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through.",/recipes/1020509-challah-french-toast-with-cinnamon-sugar-glaze,Melissa Clark,"cardamom, challah, challah bread, cinnamon, sugar",Challah French Toast With Cinnamon-Sugar Glaze,1020509 | |
| "breakfast, brunch, snack, casseroles, custards and puddings, dessert",,"Soft and cakelike challah makes for a deluxe bread pudding. This one is shot through with cubes of apples caramelized in honey, then topped with sliced almonds for crunch. You can assemble the pudding up to two days ahead of time and store it, covered, in the refrigerator. Then pop it into the oven an hour or two before you want to serve it, adding a few minutes onto the baking time. It’s best served warm, when the apples are at their most jamlike. But leftovers served cold from the fridge make a terrific breakfast.",/recipes/1020508-honey-apple-bread-pudding,Melissa Clark,"almond, apple, challah, challah bread, cinnamon, honey, fall",Honey-Apple Bread Pudding,1020508 | |
| "dinner, lunch, weeknight, finger foods, pastries, poultry, main course",american,"Leftover <a href=""https://cooking.nytimes.com/recipes/1020476-chicken-ragu-with-fennel"">chicken ragù</a> — or really any savory filling that is not too liquid — can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.",/recipes/1020477-chicken-ragu-hand-pies,Kim Severson,"butter, parmesan, white wine vinegar, fall, winter",Chicken Ragù Hand Pies,1020477 | |
| "dinner, quick, weeknight, steaks and chops, vegetables, main course",asian,"Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.",/recipes/1020506-black-pepper-beef-and-cabbage-stir-fry,Sue Li,"cabbage, cornstarch, pepper, peppercorns, rice, scallion, sirloin steak",Black Pepper Beef and Cabbage Stir-Fry,1020506 | |
| "dinner, quick, weeknight, noodles, vegetables, main course",,"Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.",/recipes/1020480-savory-thai-noodles-with-seared-brussels-sprouts,Julia Moskin,"brussels sprouts, miso, rice noodles, tamari, tamarind concentrate, vegan, vegetarian",Savory Thai Noodles With Seared Brussels Sprouts,1020480 | |
| "dinner, easy, quick, weekday, sausages, vegetables, main course",,"Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.",/recipes/1020436-sheet-pan-sausage-with-peppers-and-tomatoes,Ali Slagle,"garlic, peppers, sausage, shallot, tomatoes",Sheet-Pan Sausage With Peppers and Tomatoes,1020436 | |
| "dinner, poultry, sauces and gravies, main course",american,"This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It’s a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps — browning the chicken, letting it cool after it braises and then shredding it — but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.",/recipes/1020476-chicken-ragu-with-fennel,Kim Severson,"bacon, chicken thighs, fennel, white wine",Chicken Ragù With Fennel,1020476 | |
| "dinner, weekday, pastas, main course",,"This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain — not marinated — artichokes, which will be too sharp and acidic here. You’re looking for a mellow richness in this comforting casserole.",/recipes/1020462-baked-artichoke-pasta-with-creamy-goat-cheese,Melissa Clark,"artichoke hearts, cream cheese, fried onions, goat cheese, mozzarella, vegetarian",Baked Artichoke Pasta With Creamy Goat Cheese,1020462 | |
| "dinner, pastas, vegetables, main course",,"This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called “p’titim,” meaning flakes.",/recipes/1020479-spiced-seared-eggplant-with-pearl-couscous,Julia Moskin,"couscous, eggplant, parsley, tomato, vegan, vegetarian",Spiced Seared Eggplant With Pearl Couscous,1020479 | |
| "dinner, easy, quick, weekday, pastas, seafood, main course",italian,"Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.",/recipes/1020498-linguine-with-clam-sauce,Colu Henry,"butter, clams, garlic, olive oil, oregano, parsley, pasta, vermouth",Linguine With Clam Sauce,1020498 | |
| "dinner, easy, weekday, beans, curries, main course",,"Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.",/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime,Melissa Clark,"chickpea, coconut milk, lime, pumpkin purée, vegan, vegetarian",Coconut Curry Chickpeas With Pumpkin and Lime,1020463 | |
| "dinner, weekday, sausages, main course",german,"Created in postwar Berlin in 1949, currywurst originated as a “poor man’s steak,” cobbled together using sausages, canned tomatoes and curry powder. Today, it’s a popular street food across Germany, although how you enjoy it depends on the vendor and your preferences: The sausages can be served with or without skin, and you can request your currywurst sauce to be scharf (hot) or even extra-scharf. In traditional German currywurst sauces, tomatoes and vinegar provide acidity, sugar or juice lend sweetness and mild curry powder adds spice (although some adventurous cooks add other aromatics and spices, like mustard powder, hot chile or even lemongrass). This recipe, adapted from Alfons Schuhbeck's “The German Cookbook” (Phaidon, 2018), is a great introduction, not too spiced or too sweet, and can be customized according to taste.",/recipes/1020505-currywurst,Alexa Weibel,"chiles de árbol, cinnamon, curry powder, paprika, sausage",Currywurst,1020505 | |
| "breakfast, brunch, dinner, easy, quick, weekday, main course",,"If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I’ve got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs — technically steamed, as they cook in just an inch of water — will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.",/recipes/1020468-perfect-boiled-eggs,J. Kenji López-Alt,"eggs, vegetarian",Perfect Boiled Eggs,1020468 | |
| "dinner, lunch, weekday, poultry, main course",,"No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step — pounding the chicken — and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.",/recipes/1020504-chicken-schnitzel-with-pan-roasted-grapes,Lidey Heuck,"chicken breast, dijon mustard, lemon, panko, red grapes, rosemary, sour cream",Chicken Schnitzel With Pan-Roasted Grapes,1020504 | |
| "dinner, soups and stews, main course",,"Whatever you do, don’t throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup’s broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.",/recipes/1020503-parmesan-white-bean-soup-with-hearty-greens,Ali Slagle,"garlic, lemon, olive oil, parmesan, thyme, white beans",Parmesan White Bean Soup With Hearty Greens,1020503 | |
| "dinner, lunch, meat, main course",,"A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1020497-slow-cooker-bbq-pulled-pork"">here</a>.)",/recipes/1020485-pressure-cooker-bbq-pulled-pork,Sarah DiGregorio,"barbecue sauce, cola, pork shoulder, smoked paprika",Pressure Cooker BBQ Pulled Pork,1020485 | |
| "meat, sandwiches, main course",american,"If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. <a href=""https://www.facebook.com/groups/nytcooks/permalink/2435095033251993/"">We received more than 150 very opinionated responses</a>. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1020485"">here</a>.)",/recipes/1020497-slow-cooker-bbq-pulled-pork,Margaux Laskey,"paprika, pork shoulder, soda",Slow Cooker BBQ Pulled Pork,1020497 | |
| "dinner, finger foods, meat, appetizer, main course",american,"These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don’t worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following <a href=""https://cooking.nytimes.com/recipes/1020483-pressure-cooker-hot-honey-ribs"">this recipe</a>.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.",/recipes/1020484-slow-cooker-hot-honey-ribs,Sarah DiGregorio,"baby back ribs, honey, lime, paprika, thai chile",Slow Cooker Hot Honey Ribs,1020484 | |
| "dinner, snack, finger foods, meat, appetizer, main course",,"It’s a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using <a href=""https://cooking.nytimes.com/recipes/1020484-slow-cooker-hot-honey-ribs"">this recipe</a>, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.",/recipes/1020483-pressure-cooker-hot-honey-ribs,Sarah DiGregorio,"baby back ribs, chiles, honey, hot paprika, lime, sweet paprika",Pressure Cooker Hot Honey Ribs,1020483 | |
| "dinner, easy, lunch, quick, weeknight, pastas, soups and stews, main course",american,"This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it’s been simmered for hours when, in fact, it’s been only about 30 minutes. (You could also make <a href=""https://cooking.nytimes.com/recipes/1020481-slow-cooker-chicken-tortellini-tomato-soup"">the slow-cooker version</a> of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you’re planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.",/recipes/1020482-pressure-cooker-chicken-tortellini-tomato-soup,Sarah DiGregorio,"basil, chicken thigh, crushed canned tomatoes, spinach, tortellini",Pressure Cooker Chicken Tortellini Tomato Soup,1020482 | |
| "dinner, easy, weekday, soups and stews, main course",,"This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.",/recipes/1020481-slow-cooker-chicken-tortellini-tomato-soup,Sarah DiGregorio,"balsamic vinegar, chicken stock, chicken thighs, spinach, tomato, tortellini, white wine",Slow Cooker Chicken Tortellini Tomato Soup,1020481 | |
| "dinner, seafood, appetizer, main course",jewish,"Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing their purée into a thick, concentrated gravy. A few added spices make for a tangy sauce in which to poach sea bass or other fish fillets. Be careful to cook the fish just until slightly firm and flaky to ensure it stays tender. Serve it as an appetizer, as Libyans do, or as a main course. A simple bulgur pilaf makes a nice accompaniment.",/recipes/1020426-libyan-aharaimi-fish-in-tomato-sauce,Joan Nathan,"bell pepper, fish fillets, lemon, sea bass, tomato, fall, summer",Libyan Aharaimi (Fish in Tomato Sauce),1020426 | |
| "dinner, meat, roasts, main course",,"These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you’re serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It’s used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.",/recipes/1020438-sweet-and-spicy-ribs-with-cilantro-and-cucumber,Yotam Ottolenghi,"baby back ribs, coriander seeds, cucumber, ginger, jalapeño, pomegranate juice",Sweet and Spicy Ribs With Cilantro and Cucumber,1020438 | |
| "dinner, poultry, main course",,"This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it’s served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It’s a sweet and savory meal that’s simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.",/recipes/1020452-citrusy-roast-chicken-with-pears-and-figs,Melissa Clark,"chicken, fig, garlic, orange, pear, fall",Citrusy Roast Chicken With Pears and Figs,1020452 | |
| "vegetables, side dish",greek,"For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.",/recipes/1020478-greek-lemon-potatoes,Ali Slagle,"chicken stock, lemon juice, olive juice, oregano, yukon gold potato",Greek Lemon Potatoes,1020478 | |
| dessert,american,"I don’t remember my mother at the stove. When asked what childhood dish was my favorite, I’d stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can’t. I’ll often stuff them with raisins, but I think they’re especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They’re good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.",/recipes/1020471-baked-apples,Dorie Greenspan,"apple, apple cider, apple juice, cinnamon, crystalized ginger, honey, fall",Baked Apples,1020471 | |
| "dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course",,"Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.",/recipes/1020457-one-pot-chicken-thighs-with-black-beans-rice-and-chiles,Margaux Laskey,"black beans, chicken thighs, cumin, jalapeño","One-Pot Chicken Thighs With Black Beans, Rice and Chiles",1020457 | |
| "dinner, easy, vegetables, side dish",,"A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish — adapted from Adeena Sussman’s cookbook “Sababa” — has charisma to spare. It’s also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don’t have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.",/recipes/1020458-tahini-glazed-carrots,Melissa Clark,"carrot, cumin, lemon, tahini",Tahini-Glazed Carrots,1020458 | |
| "snack, burritos and nachos, condiments, dips and spreads, finger foods, appetizer",american,"This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.",/recipes/1020460-vegan-queso,Tejal Rao,"almond milk, cashew, chipotles in adobo, cilantro, tomatillo, turmeric, dairy-free, vegan, vegetarian",Vegan ‘Queso’,1020460 | |
| "dinner, lunch, pastas, project, main course, side dish",italian,"Evan Funke, a pasta maker and the author of the cookbook “American Sfoglino,” developed an exacting recipe for handmade tagliatelle that practically guarantees success for ambitious home cooks. It takes time to achieve the proper balance between elasticity and extensibility in the dough. If it is too elastic, it won’t stretch to the desired thinness, but if it is too stretchy, it is too hydrated and won’t maintain its shape. Keep at it: The more often you make it, the better it will be. If you find the dough springing back after you roll it out, it may need more time to rest, so let it sit at room temperature for 30 minutes before resuming, or refrigerate it for up to 24 hours. Because the dough is the result of just two ingredients — flour and eggs — use the freshest eggs you can find.",/recipes/1020465-handmade-tagliatelle-pasta,Alexa Weibel,"eggs, flour",Handmade Tagliatelle Pasta ,1020465 | |
| "dinner, for two, lunch, quick, weekday, pastas, main course",italian,"Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.",/recipes/1020466-tagliatelle-with-prosciutto-and-butter,Alexa Weibel,"parmigiano-reggiano, prosciutto, tagliatelle",Tagliatelle With Prosciutto and Butter,1020466 | |
| "dinner, lunch, dumplings, appetizer, main course",japanese,"Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from “The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)",/recipes/1020467-pan-seared-gyoza,Kiera Wright-Ruiz,"cabbage, chives, cornstarch, ground pork, sesame oil",Pan-Seared Gyoza,1020467 | |
| "easy, meat, one pot, steaks and chops, main course",american,"You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on veal chops as I call for here, or on <a href=""https://cooking.nytimes.com/recipes/1020701-pork-chops-in-cherry-pepper-sauce"">pork chops</a>, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, <a href=""https://www.nytimes.com/2013/06/05/dining/reviews/restaurant-review-carbone-in-manhattan.html"">Carbone</a> in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”",/recipes/1020700-veal-chops-in-cherry-pepper-sauce,Sam Sifton,"cherry peppers, parsley, veal chop, white wine",Veal Chops in Cherry-Pepper Sauce,1020700 | |
| "easy, meat, one pot, steaks and chops, main course",american,"You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on <a href=""https://cooking.nytimes.com/recipes/1020700-veal-chops-in-cherry-pepper-sauce"">veal chops</a>, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, <a href=""https://www.nytimes.com/2013/06/05/dining/reviews/restaurant-review-carbone-in-manhattan.html"">Carbone</a> in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”",/recipes/1020701-pork-chops-in-cherry-pepper-sauce,Sam Sifton,"cherry peppers, parsley, pork chop, white wine",Pork Chops in Cherry-Pepper Sauce,1020701 | |
| "dinner, pastas, main course",american,"A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.",/recipes/1020719-pasta-with-cauliflower-bacon-and-sage,Lidey Heuck,"bacon, cauliflower, parmesan, pasta, sage, fall, winter","Pasta With Cauliflower, Bacon and Sage",1020719 | |
| "snack, cakes, dessert",american,"This version of the classic Southern cake takes all of fruitcake’s best elements — bourbon-soaked dried fruit, toasty pecans and shredded coconut — and weaves them into a rich, custardy filling set between three layers of tender vanilla cake. It’s a special occasion dessert and a nightcap, all rolled into one. Acetate strips (see Tip) are useful for holding the layers in place while assembling, but if sourcing this tool is too much of a bother, use parchment or follow the instructions to assemble the cake without the strips. The flavor of this cake improves with time, so allow a few hours — or even a few days — before slicing and enjoying.",/recipes/1020718-lane-cake,Yewande Komolafe,"bourbon, butter, cake flour, currants, pecans, shredded coconut, unsweetened coconut flakes, winter",Lane Cake,1020718 | |
| "easy, quick, snack, weeknight, seafood, appetizer, main course",american,"No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.",/recipes/1020717-coconut-shrimp,Margaux Laskey,"coconut, coconut flakes, orange marmalade, panko, shrimp",Coconut Shrimp,1020717 | |
| "easy, cocktails",american,"Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted c<span>ardamom, allspice berries and black peppercorns provide sophisticated spiciness, while</span> fresh ginger and citrus add fresh zing. It’s a subtle but noticeable makeover, resulting in cider that’s tangy and aromatic with a savory edge. If you want to spike it, don’t pour the whiskey into the pot with the cider; the alcohol will burn off over the course of an hour or so. Instead, let guests add whiskey to their own mugs. If you've got a slow-cooker, <a href=""https://cooking.nytimes.com/recipes/1020715"">this recipe</a> is for you.",/recipes/1020716-mulled-cider-with-cardamom-black-pepper-and-ginger,Sarah DiGregorio,"apple cider, cardamom, cider, cinnamon, ginger, rye whiskey, whiskey, fall, winter","Mulled Cider With Cardamom, Black Pepper and Ginger",1020716 | |
| "easy, cocktails",american,"A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house smell wonderful. Reduce the heat before adding the rye whiskey so it maintains its kick. The toasted spices make the flavors so vibrant that the drink is delicious even without the whiskey. No slow cooker? <a href=""https://cooking.nytimes.com/recipes/1020716"">This recipe</a> is your stovetop option.",/recipes/1020715-slow-cooker-mulled-cider-with-cardamom-black-pepper-and-ginger,Sarah DiGregorio,"apple cider, cardamom, cider, cinnamon, ginger, rye whiskey, whiskey, fall, winter","Slow-Cooker Mulled Cider With Cardamom, Black Pepper and Ginger",1020715 | |
| "breakfast, brunch, casseroles, main course",american,"This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It’s a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they’ve dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.",/recipes/1020714-english-muffin-breakfast-casserole,Lidey Heuck,"butter, cheddar, eggs, english muffins, milk, sausage, scallion",English Muffin Breakfast Casserole,1020714 | |
| "easy, beans, casseroles, one pot, vegetables, main course, side dish",american,"Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture’s sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish’s silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.",/recipes/1020721-baked-mushrooms-and-white-beans-with-buttery-bread-crumbs,Colu Henry,"bread crumbs, feta, mushroom, panko, shallot, thyme, white beans, fall, winter",Baked Mushrooms and White Beans With Buttery Bread Crumbs,1020721 | |
| "snack, finger foods, pastries, project, dessert",,"Squiggly churros are a crispy, crunchy alternative to <a href=""https://cooking.nytimes.com/recipes/1016210-orange-scented-jelly-doughnuts-sufganiyot"">sufganiyot</a> for one of the nights of Hanukkah. Serve them coated in cinnamon sugar and, instead of injecting them with jam, dip them into strawberry sauce — or raspberry sauce, Mexican chocolate with cinnamon, even guava sauce. For fluted edges on your churros, you’ll need a pastry bag fitted with a large French star pastry tip, but you could also use a resealable plastic bag with a tip cut off. To prepare the churros in advance, try this trick: Pipe the dough into 6-inch lengths on a parchment-lined baking sheet, then freeze. Fry directly from the freezer in oil heated to 375 degrees (mixture will bubble up).",/recipes/1020682-churros-with-strawberry-sauce,Joan Nathan,"anise liqueur, brown sugar, cinnamon, strawberries",Churros With Strawberry Sauce,1020682 | |
| "dinner, weekday, seafood, main course",,"This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.",/recipes/1020713-roasted-salmon-with-jalapeno-honey-and-lime,Lidey Heuck,"cilantro, honey, jalapeño, lime, salmon, vinegar, dairy-free","Roasted Salmon With Jalapeño, Honey and Lime",1020713 | |
| "snack, candies, dessert",,"Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that’s heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you’ll need an instant-read thermometer to yield the best result. If you’d rather use an air popper to prepare your popcorn, you can — just skip Step 2. The caramel corn will keep in an airtight container for at least a week.",/recipes/1020685-maple-pecan-caramel-corn,Melissa Clark,"maple syrup, pecans, popcorn",Maple Pecan Caramel Corn,1020685 | |
| "weeknight, poultry, main course",american,"This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.",/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing,Alison Roman,"chicken, green olives, white wine vinegar",Vinegar Chicken With Crushed Olive Dressing,1020486 | |
| "dinner, weekday, seafood, main course",,"Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za’atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za’atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or <a href=""https://cooking.nytimes.com/recipes/1019559-olive-oil-braised-chickpeas-and-broccoli-rabe"">braised chickpeas</a>. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.",/recipes/1020706-roasted-fish-with-lemon-sesame-and-herb-breadcrumbs,Ali Slagle,"butter, lemon, oregano, panko, thyme, toasted sesame seed, trout","Roasted Fish With Lemon, Sesame and Herb Breadcrumbs",1020706 | |
| "dinner, easy, weekday, beans, main course",,"Whether or not you’ve fallen for this </span><a href=""https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake""><span>cheesy white-bean tomato bake</span></a><span>, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.",/recipes/1020705-cheesy-spicy-black-bean-bake,Ali Slagle,"black beans, cheddar, cumin, garlic, smoked paprika, tomato paste, vegetarian","Cheesy, Spicy Black Bean Bake",1020705 | |
| "snack, cookies and bars, finger foods, dessert",american,"These crowd-pleasing treats start with a dense, chewy brownie that’s topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you’ll be rewarded with clean layers of chocolate, peppermint and glaze. It’s fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.",/recipes/1020702-peppermint-brownies,Erin Jeanne McDowell,"chocolate, peppermint, peppermint extract, semisweet chocolate, winter",Peppermint Brownies,1020702 | |
| salads and dressings,,"At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.",/recipes/1020223-via-carotas-insalata-verde,Samin Nosrat,"belgian endive, dijon mustard, frisée, romaine hearts, thyme, watercress, vegetarian",Via Carota’s Insalata Verde,1020223 | |
| "custards and puddings, dessert",british,"Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.",/recipes/1020258-no-bake-lemon-custards-with-strawberries,Melissa Clark,"cream, lemon, strawberries",No-Bake Lemon Custards With Strawberries,1020258 | |
| "dinner, weekday, seafood, main course",thai,"Larb, a boldly flavored Thai dish, often combines <a href=""https://cooking.nytimes.com/recipes/1012588-thai-larb-gai-chicken-with-lime-chili-and-fresh-herbs""><span>ground chicken</span></a>, <a href=""https://cooking.nytimes.com/recipes/1019406-herby-pork-larb-with-chile""><span>ground pork</span></a> or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.",/recipes/1020703-fish-larb,Ali Slagle,"cilantro, fish, fish sauce, jasmine rice, lime, mint, red onion, red pepper flakes, scallion",Fish Larb,1020703 | |
| "snack, cakes, dessert",french,"Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos and his title: Best Pastry Chef in the World. Mostly, and most rightly, he’s famous for his elegant pastries, so I was surprised when he asked me if I’d tasted one of his simplest, his madeleines. Small sponge cakes baked in shell-shaped molds (metal pans give you the best color and crust), madeleines are known for the impressive bump that develop on their tops. These madeleines, adapted from a Grolet recipe, are made with brown butter and flavored with Earl Grey tea and honey. Like all madeleines, they benefit from a rest in the refrigerator before they’re baked. (Good for the mads, convenient for the baker.) If you can arrange it, serve the madeleines just minutes out of the oven — it’s when their fragrance and texture are at their peak.",/recipes/1020684-earl-grey-madeleines,Dorie Greenspan,"bergamot, cake flour, earl grey tea, honey",Earl Grey Madeleines,1020684 | |
| "vegetables, main course, side dish",,"This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.",/recipes/1020704-kaddu-sweet-and-sour-butternut-squash,Priya Krishna,"butternut squash, cilantro, fenugreek, ginger, lime, turmeric, fall, winter",Kaddu (Sweet and Sour Butternut Squash),1020704 | |
| "snack, cookies and bars, dessert",american,"These sugar cookie bars, which are adapted from “American Girl Cookies,” are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.",/recipes/1020697-sugar-cookie-bars,Margaux Laskey,"butter, confectioners' sugar, cream cheese, lemon, vanilla",Sugar Cookie Bars,1020697 | |
| "quick, cocktails",american,"Coquito, which means “little coconut” in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook “Puerto Rican Cookery” by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple’s holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.",/recipes/1020695-coquito,Daniela Galarza,"coconut, condensed milk, nutmeg, rum, winter",Coquito,1020695 | |
| "dinner, weekday, poultry, main course",italian,"Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.",/recipes/1020693-chicken-puttanesca,Colu Henry,"anchovy, capers, chicken, garlic, olives, onion, oregano, parsley, tomato paste, tomatoes, dairy-free",Chicken Puttanesca,1020693 | |
| "cookies and bars, dessert",french,"Filled with ground almonds and flavored with vanilla beans, these classic French macarons are soft in the center, with a crunchy meringue shell that shatters gloriously when you bite. Buttercream is the most traditional macaron filling, but you can substitute jam, chocolate ganache, dulce de leche or lemon curd. And feel free to play with the flavorings: Instead of vanilla, try a dash of rose water, some grated lemon zest or ground cinnamon. If you want to tint the macarons, add a drop or two of food coloring to the batter. These are best made a day or two in advance, and will last for up to 5 days stored airtight at room temperature.",/recipes/1020694-macarons,Melissa Clark,"almond flour, butter, confectioners' sugar, cream of tartar, egg whites, egg yolks, sugar, vanilla bean",Macarons,1020694 | |
| "easy, quick, snack, cookies and bars, dessert",american,"These classic no-bake peanut butter and chocolate treats are also known as cow patties or preacher cookies. The story goes like this: If a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door. True or not, it’s a good story — and a great cookie that’s a cinch to put together. Combine all the ingredients in a pot over medium heat, then drop spoonfuls on a sheet pan and chill until set. Be sure to use quick-cooking oats, not instant, when making these cookies. The less-processed oats provide delightful texture and chewiness.",/recipes/1020688-no-bake-cookies,Margaux Laskey,"cocoa powder, oats, peanut butter, vanilla",No-Bake Cookies,1020688 | |
| "dinner, weekday, pastas, main course",,"In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de arbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.",/recipes/1020690-spicy-and-saucy-cherry-tomato-pasta,Alexa Weibel,"basil, capers, cherry tomatoes, garlic, pasta, red pepper flakes, tomato paste, vegetarian",Spicy and Saucy Cherry Tomato Pasta,1020690 | |
| cocktails,,"Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy to the last sip. Then add scotch or bourbon, or for a modern twist, rum, cognac or amaro. Stir in a little honey, maple syrup or Demerara sugar, add hot water and stir to dissolve. Garnish with lemon peel and spices, if you like.",/recipes/1020689-hot-toddy,Rebekah Peppler,"cinnamon stick, honey, lemon peel, star anise, whiskey, fall, winter",Hot Toddy,1020689 | |
| "snack, ice creams and sorbets, dessert",american,"This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they’ll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won’t work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.",/recipes/1020686-caramelized-bananas-with-pecan-coconut-crunch,Yewande Komolafe,"banana, coconut, honey, pumpkin seeds, rolled oats",Caramelized Bananas With Pecan-Coconut Crunch,1020686 | |
| "finger foods, sandwiches, appetizer",american,"Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.",/recipes/1020678-spicy-steak-and-watercress-on-a-roll,David Tanis,"horseradish root, new york strip steak, rolls, sour cream, watercress, winter",Spicy Steak and Watercress on a Roll,1020678 | |
| "snack, cakes, dessert",japanese,"Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that’s like a classic cheesecake crossed with an ethereal sponge cake. This one, adapted from Joanne Chang of Boston’s Flour Bakery, has bright lemon tanginess and crème fraîche richness as well. It’s best made the day before you plan to serve it, and will keep for up to 4 days in the refrigerator. Serve it plain and minimalist, with a sprinkle of confectioners’ sugar on top, or with fresh berries for added color and juiciness.",/recipes/1020666-japanese-cheesecake,Melissa Clark,"cake flour, cream cheese, crème fraîche, lemon zest",Japanese Cheesecake,1020666 | |
| "cakes, dessert",american,"A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.",/recipes/1020667-condensed-milk-pound-cake,Melissa Clark,"dulce de leche, sweetened condensed milk, vanilla bean",Condensed Milk Pound Cake,1020667 | |
| "finger foods, sandwiches, appetizer",,"This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.",/recipes/1020681-ham-and-cheese-croque-with-dijon,David Tanis,"emmenthal, prosciutto, sourdough, thyme",Ham and Cheese Croque With Dijon,1020681 | |
| "snack, finger foods, sandwiches, appetizer",american,"For these sandwiches, look for soft, juicy dates. It’s also worth seeking out natural cream cheese rather than the gummy commercial kind, or substitute fresh ricotta. The crisp, salty herbed pecans pair very nicely with the slightly sweet spread.",/recipes/1020680-cream-cheese-sandwiches-with-dates-pecans-and-rosemary,David Tanis,"cream cheese, dates, lime zest, rosemary, rye bread, winter","Cream Cheese Sandwiches With Dates, Pecans and Rosemary",1020680 | |
| "cakes, dessert",american,"The flavor of this ultrabuttery layer cake, adapted from Odette Williams’s “Simple Cake” (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.",/recipes/1020671-milk-and-honey-cake,Melissa Clark,"berries, butter, buttermilk, honey, vanilla",Milk and Honey Cake,1020671 | |
| "snack, finger foods, sandwiches, appetizer",american,"This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there’s no reason not to use the filling for a conventional sandwich.",/recipes/1020679-egg-salad-sandwiches-with-green-olive-celery-and-parsley,David Tanis,"challah, green olives, hard-boiled egg, winter","Egg Salad Sandwiches With Green Olive, Celery and Parsley",1020679 | |
| "snack, cookies and bars, dessert",american,"A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever’s cookbook, “Midwest Made,” these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don’t have European-style cultured butter on hand, regular unsalted butter will also work.",/recipes/1020665-potato-chip-chocolate-chip-cookies,Melissa Clark,"chocolate chips, european-style cultured butter, potato chips, vanilla",Potato Chip-Chocolate Chip Cookies,1020665 | |
| "finger foods, sandwiches, appetizer",,"For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don’t stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.",/recipes/1020677-smoked-salmon-sandwiches-with-cucumber-radish-and-herbs,David Tanis,"salmon roe, smoked salmon, watermelon radish, winter","Smoked Salmon Sandwiches With Cucumber, Radish and Herbs",1020677 | |
| "cookies and bars, dessert",american,"This tribute to the artist Ellsworth Kelly’s work <a href=""https://www.moma.org/collection/works/109756"">“Nine Colors,”</a> requires just one decorating skill: mixing colors. Use gel food coloring for the best results, and blend the colors together gradually, using the tip of a toothpick to control their transformation. For muted tones, add a touch of brown, or a complementary color, like a drop of purple to bright orange. Try a mixing lighter color first. Then, once you’ve used it, make it darker. For example, sky blue can be deepened with the addition of royal blue, navy blue or a combination. Don’t feel tied to the colors produced in Kelly’s work, but rather, think of these as an experiment in color.",/recipes/1020647-color-field-cookies,Susan Spungen,confectioners' sugar,Color-Field Cookies,1020647 | |
| "snack, cookies and bars, dessert",american,"This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don’t like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether — these cookies are still good with just sugar (use turbinado if you don’t have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.",/recipes/1020654-brown-sugar-anise-cookies,Susan Spungen,"anise, aniseed, brown sugar, butter, flour, vanilla",Brown Sugar-Anise Cookies,1020654 | |
| "snack, cookies and bars, dessert",american,"The classic linzer cookie provided inspiration for this sandwich cookie. You’ll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it’s workable again. You can fill these window cookies with any kind of marmalade, jam or preserves — even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.",/recipes/1020648-blood-orange-poppy-seed-window-cookies,Susan Spungen,"blood orange, butter, flour, marmalade, poppy seeds, vanilla",Blood Orange Poppy Seed Window Cookies,1020648 | |
| "snack, cookies and bars, dessert",american,"Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can’t get your hands on black tahini, simply omit it. Instead, add 1/2 cup plain tahini to all the dough in Step 4, and skip Step 5. The crunchy black sanding-sugar edge makes them truly modern, but you can also use black sesame seeds or turbinado sugar to adorn the cookies.",/recipes/1020650-marbled-tahini-cookies,Susan Spungen,"confectioners' sugar, sugar, tahini, vanilla",Marbled Tahini Cookies,1020650 | |
| "snack, cookies and bars, dessert",american,"These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.",/recipes/1020655-gingery-brownie-crinkle-cookies,Susan Spungen,"bittersweet chocolate, candied ginger, cocoa powder, dutch-processed cocoa powder, ginger, unsalted butter",Gingery Brownie Crinkle Cookies,1020655 | |
| cocktails,american,"Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker’s Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.",/recipes/1020662-classic-eggnog,Robert Simonson,"bourbon, cognac, egg, nutmeg, rum, winter",Classic Eggnog,1020662 | |
| "snack, cookies and bars, dessert",american,"The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into <a href=""https://cooking.nytimes.com/recipes/1020647"">Color-Field Cookies</a>; red stripes transform them into <a href=""https://cooking.nytimes.com/recipes/1020646"">Peppermint Stripe Cookies</a>; or a sprinkle of pomegranate seeds and pistachios create <a href=""https://cooking.nytimes.com/recipes/1020645"">Abstract Art Cookies</a>. Rubber spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.",/recipes/1020651-basic-sugar-cookies,Susan Spungen,"butter, flour, sugar, vanilla",Basic Sugar Cookies,1020651 | |
| "snack, cookies and bars, dessert",american,"A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to serve. Honeycomb candy is one of the easiest confections to make, but, like any candy, it requires careful attention to timing and safety. It’s helpful to have a clip-on candy thermometer to tell you when the sugar is at the right temperature, and you’ll want to transfer the hot sugar mixture to a large bowl. Doing so not only ensures that there is plenty of room for the dramatic billowing that occurs when the baking soda is added, but it also slows the cooking, to avoid burning. This recipe yields quite a lot of pieces, making its perfect for packing into tins for gifts.",/recipes/1020656-peanut-shortbread-with-honeycomb,Susan Spungen,"butter, chocolate, dark chocolate, honey, peanut, vanilla",Peanut Shortbread With Honeycomb,1020656 | |
| "meat, main course",,"Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare. To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it’s also great over a bed of peppery greens or crunchy romaine.",/recipes/1020348-quick-seared-short-ribs-with-charred-scallion-salsa,Alison Roman,"cilantro, scallion, short ribs, tomatillo, tortilla, summer",Quick-Seared Short Ribs With Charred Scallion Salsa,1020348 | |
| "dinner, meat, salads and dressings, vegetables, main course",,"Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.",/recipes/1020355-skirt-steak-with-salsa-verde-salad,Lidey Heuck,"capers, feta, garlic, mint, parsley, pine nuts, romaine, scallion, skirt steak, fall, spring, summer",Skirt Steak With Salsa Verde Salad,1020355 | |
| "breakfast, brunch, dinner, for one, for two, lunch, snack, weekday, main course, side dish",japanese,"Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don’t worry about little tears; they’ll be covered up with the next layer.",/recipes/1020357-tamagoyaki-japanese-rolled-omelet,Kiera Wright-Ruiz,"dashi, egg, mirin, soy sauce, sugar",Tamagoyaki (Japanese Rolled Omelet),1020357 | |
| "dinner, weekday, pastas, seafood, vegetables, main course",,"The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.",/recipes/1020354-shrimp-linguine-with-herbs-corn-and-arugula,Colu Henry,"arugula, butter, corn, herbs, pasta, shrimp, summer","Shrimp Linguine With Herbs, Corn and Arugula",1020354 | |
| "snack, cookies and bars, dessert",american,"Some cookies feature tightly piped designs that require a master draftsman’s talents. That’s not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary and lemon zest, baked, coated with lemony glaze, and sprinkled with crushed pistachios, freeze-dried raspberries, rose petals and pomegranate seeds. Finally, they are drizzled with a bit of pink glaze, Jackson Pollock-style. Each one looks like a little abstract painting, no special skills needed.",/recipes/1020645-abstract-art-cookies,Susan Spungen,"confectioners' sugar, pistachio, pomegranate juice, pomegranate seeds, winter",Abstract Art Cookies,1020645 | |
| "ice creams and sorbets, dessert",american,"This no-churn ice cream doesn’t require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that’s incorporated into traditional ice cream when it’s churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch.",/recipes/1020352-banana-cream-pie-no-churn-ice-cream,Erin Jeanne McDowell,"banana, condensed milk, heavy cream, vanilla, vanilla wafers",Banana Cream Pie No-Churn Ice Cream,1020352 | |
| "snack, cookies and bars, side dish",american,"Use cast-iron cookie stamps to leave imprints on this beautifully textured shortbread, which is flavored with tangy orange and lemon zests. The stamps, which are available online, are a fun way to shape and decorate cookies without much effort. (Don’t be afraid to be generous with the flour, on the cookie balls and on the stamps themselves, shaking off excess so you still get a clean imprint.) But if you don’t have stamps, you can roll and cut the dough using a simply shaped cutter, or roll the dough into a log for slice-and-bake cookies.",/recipes/1020649-stamped-citrus-shortbread,Susan Spungen,"butter, confectioners' sugar, flour, lemon, orange, vanilla",Stamped Citrus Shortbread,1020649 | |
| "dinner, weekday, poultry, vegetables, main course",,"Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don’t skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn’t your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.",/recipes/1020353-skillet-chicken-and-zucchini-with-charred-scallion-salsa,Colu Henry,"chicken, cilantro, jalapeño, light brown sugar, lime, scallion, zucchini, fall, spring, summer",Skillet Chicken and Zucchini With Charred Scallion Salsa,1020353 | |
| "easy, quick, pies and tarts, dessert","american, french","I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.",/recipes/1020343-tumble-jumble-strawberry-tart,Dorie Greenspan,"all-purpose flour, crème fraîche, strawberries",Tumble-Jumble Strawberry Tart,1020343 | |
| "dinner, easy, lunch, quick, grains and rice, main course, side dish",italian,"While cacio e pepe, the classic Roman dish, is simple — made with only pasta and its cooking water; cacio, or Pecorino Romano; and abundant freshly ground black pepper — it’s not always easy to make. The trick to getting a thick, creamy sauce lies in combining the cheese and pepper with starchy pasta water in just the right way; this usually requires a lot of erratic stirring and sweat. This version bucks tradition in favor of simplicity and, well, farro. The technique for the cheese paste comes from Flavio de Maio, a master of cucina Romana and producer of one of Rome’s most beloved bowls of cacio e pepe. Simply blend grated cheese and a little cold water with freshly ground pepper until they come together into a creamy paste. Then toss a spoonful or two into just-cooked farro and watch it melt like butter to coat the grains in a layer of salt, pepper, richness and tang. The farro’s chewy, satisfying texture is a perfect foil for the creaminess of the sauce. Keep the leftover paste in the fridge — stir a spoonful into grits, toss it with boiled green beans and, of course, use it for a bowl of cacio e pepe. Use the technique with other hard cheeses: Asiago, Parmesan and even clothbound Cheddar make for fantastic versions.",/recipes/1020356-farro-e-pepe,Samin Nosrat,"farro, pecorino romano",Farro e Pepe,1020356 | |
| "dinner, barbecues, poultry, main course","american, barbecue","In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.",/recipes/1020347-huli-huli-chicken,Margaux Laskey,"brown sugar, chicken, ketchup, soy sauce, vinegar, fall, summer",Huli Huli Chicken,1020347 | |
| "dinner, lunch, barbecues, meat, main course",american,"When you invest in really good rib steaks, you don’t want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.",/recipes/1020301-sous-vide-rib-steaks-with-spicy-salsa-verde,Melissa Clark,"cilantro, harissa, mint, rib steak, fall, spring, summer, winter",Sous-Vide Rib Steaks With Spicy Salsa Verde,1020301 | |
| "brunch, lunch, finger foods, appetizer, main course",italian,"Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.",/recipes/1020320-summer-squash-caponata,David Tanis,"capers, green olives, summer squash, zucchini, summer, vegetarian",Summer Squash Caponata,1020320 | |
| ,,"Feta cheese gives a briny edge to this quick pasta dish, with fresh zucchini, tomatoes, herbs and lobster. Add the lobster off-heat at the end to guard against overcooking; it will warm just enough as it is gently tossed, putting all the ingredients on speaking terms. If you are entertaining guests and do not prefer last-minute preparations, don’t hesitate to serve the pasta at room temperature, glossed with an extra glug or two of good olive oil.",/recipes/1020271-fettuccine-with-lobster-and-zucchini,Florence Fabricant,,Fettuccine With Lobster and Zucchini,1020271 | |
| "dinner, lunch, seafood, main course",,"Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it’s perfectly done, and serve it while soft and satiny all the way through.",/recipes/1020296-sous-vide-salmon-with-caper-parsley-vinaigrette,Melissa Clark,"dill frond, salmon",Sous-Vide Salmon With Caper-Parsley Vinaigrette,1020296 | |
| "dinner, meat, main course",,"Using a sous-vide machine to cook lean cuts like pork tenderloin produces silky, pink-centered meat that is juicy and tender. Here, the pork is cooked in a peanut-sesame sauce spiked with loads of ginger and garlic. As a crunchy, cool contrast, the pork is served with a slawlike mix of thinly sliced celery and fennel, and plenty of cilantro. Serve this with coconut rice or rice noodles, with more of the spicy sauce drizzled on top.",/recipes/1020300-sous-vide-peanut-ginger-pork-with-celery-slaw,Melissa Clark,"fennel, peanut, peanut butter, pork tenderloin, sesame oil",Sous-Vide Peanut-Ginger Pork With Celery Slaw,1020300 | |
| "vegetables, appetizer, side dish",american,"This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle <a href=""https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing"">ranch</a> (or our recipe for <a href=""https://cooking.nytimes.com/recipes/1019912-buffalo-cauliflower"">yogurt ranch sauce</a>) over the Buffalo’d cobs.",/recipes/1020344-buffalo-corn-on-the-cob,Emily Fleischaker,"blue cheese, buffalo, butter, corn, summer",Buffalo Corn on the Cob,1020344 | |
| "vegetables, appetizer, side dish",,"Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it’s very rich and creamy. Serve the cacio e pepe corn with grilled steak or fish and a green salad with acidic dressing. You’ll be happy.",/recipes/1020342-cacio-e-pepe-corn-on-the-cob,Emily Fleischaker,"black pepper, butter, corn, parmesan, pecorino, summer",Cacio e Pepe Corn on the Cob,1020342 | |
| "vegetables, appetizer, side dish",,"Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you’ll want them in every bite. If you can’t find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won’t get the delightful crunch.",/recipes/1020341-corn-on-the-cob-with-coconut-and-lime,Emily Fleischaker,"coconut flakes, coconut oil, corn, lime, summer",Corn on the Cob With Coconut and Lime,1020341 | |
| "vegetables, appetizer, side dish",,"Corn slathered in miso butter is special enough, so you’re within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to “seven-flavor chile pepper,” though not all of those seven flavors are chile: There’s also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can’t find shichimi togarashi, substitute crushed red-pepper flakes.",/recipes/1020340-spicy-corn-on-the-cob-with-miso-butter-and-chives,Emily Fleischaker,"butter, chives, corn, miso, red pepper flakes, shichimi togarashi, summer",Spicy Corn on the Cob With Miso Butter and Chives,1020340 | |
| "vegetables, appetizer, side dish",,"As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form the base of several classic Thai and Vietnamese sauces like nuoc cham and nam pla prik. The mayonnaise here is barely noticeable, but it serves an important role in helping the flavors adhere to the corn. The cilantro is optional so no one will throw a fit.",/recipes/1020339-corn-on-the-cob-with-lime-fish-sauce-and-peanuts,Emily Fleischaker,"cilantro, corn, fish sauce, lime leaves, peanut, summer","Corn on the Cob With Lime, Fish Sauce and Peanuts",1020339 | |
| "vegetables, appetizer, side dish",american,"If you’ve had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you’ve probably had Old Bay seasoning. It’s a blend of celery salt, black pepper, crushed red-pepper flakes and paprika, and any member of its fiercely loyal mid-Atlantic fan base will tell you that it should be present at any proper crab or shrimp boil. In this recipe, you get lots of that seaside flavor without having to source fresh blue crab.",/recipes/1020338-corn-on-the-cob-with-old-bay-and-lemon,Emily Fleischaker,"corn, lemon, Old Bay seasoning, summer",Corn on the Cob With Old Bay and Lemon,1020338 | |
| "cakes, dessert",,"This cake elicits awe on sight, and it’s a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It’s typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it’s hard to overbake. For the glaze, matcha powder is combined with confectioners’ sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.",/recipes/1020337-raspberry-mochi-butter-cake-with-matcha-glaze,Alexa Weibel,"coconut milk, evaporated milk, glutinous rice flour, matcha, raspberries, gluten-free, summer",Raspberry-Mochi Butter Cake With Matcha Glaze,1020337 | |
| "dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish",american,"A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.",/recipes/1020335-chickpea-salad-with-fresh-herbs-and-scallions,Lidey Heuck,"chickpea, dijon mustard, dill, greek yogurt, parsley, scallion",Chickpea Salad With Fresh Herbs and Scallions,1020335 | |
| "brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish",american,"This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.",/recipes/1020336-arugula-salad-with-peaches-goat-cheese-and-basil,Lidey Heuck,"arugula, basil, champagne vinegar, goat cheese, peach, pine nuts, summer","Arugula Salad With Peaches, Goat Cheese and Basil",1020336 | |
| cocktails,,"The chef Stephanie Izard created this drink as the June 2014 Negroni of the Month for the restaurant Nostrana, in Portland, Ore. The name is a reference to the Chicago restaurant Girl & the Goat, where Ms. Izard is the executive chef. The substitution of Aperol for Campari makes for a gentler drink, while the addition of Averna, a Sicilian amaro, lends a sturdy bottom note.",/recipes/1020314-negroni-and-the-goat,Robert Simonson,"amaro, aperol, gin, sweet vermouth",Negroni and the Goat,1020314 | |
| "dinner, easy, lunch, quick, snack, weekday, weeknight, tacos, main course",mexican,"Dried hibiscus is cheap and plentiful, usually available in specialty grocery stores or international supermarket bulk bins. It has a place in kitchens around the world, in drinks and syrups and remedies and stews. The calyxes of the flower — the part we actually eat — also happen to have a high pectin content, making them ideal for jelly making. Lately, the ingredient has been marketed as a kind of health food, or meat substitute, but the ingredient has deep, ancient roots and stands on its own. Adriana Almazán Lahl, who owns a catering business in San Francisco, rehydrates the flowers and sautés them with onion and chiles, then folds the spicy mixture into flour tortillas with a little cheese. The result is a quick, delicious meal, and an excellent way to use up the entire flower. Be sure to rinse the hibiscus well before you get started; grit hides in its folds.",/recipes/1020328-hibiscus-quesadillas-quesadilla-con-flor-de-jamaica,Tejal Rao,"hibiscus, quesillo, tortilla, summer",Hibiscus Quesadillas (Quesadilla con Flor de Jamaica),1020328 | |
| cocktails,,"The bartender Joaquín Simó created this funky rum twist on the classic Negroni formula while working at Death & Co, a popular New York cocktail bar. According to Mr. Simó, Carpano Antica vermouth possesses enough strength of flavor to stand up to the powerful Smith & Cross, an overproof, pot-stilled Jamaican rum.",/recipes/1020313-kingston-negroni,Robert Simonson,"campari, orange, rum, sweet vermouth",Kingston Negroni,1020313 | |
| "cakes, dessert",,"Blitz means “lightning” in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it’s best to fill them with cream and berries within 3 hours of serving so they don’t get soggy. This recipe is adapted from my friend’s mother, Patricia O’Neal, who got it from her mother, Genevieve Lehmont.",/recipes/1020319-berry-blitz-torte,Melissa Clark,"egg whites, heavy cream, pecan, raspberries, summer",Berry Blitz Torte,1020319 | |
| cocktails,,"This apple-centric twist on the Negroni comes from the bartender Jacques Bezuidenhout. He created it for the opening gala of the Manhattan Cocktail Classic, a bygone cocktail convention, and thus had the Big Apple on his mind. Wanting the drink to speak its native language, Mr. Bezuidenhout gave it the Italian word for apple.",/recipes/1020315-negroni-mela,Robert Simonson,"calvados, campari, sherry, vermouth",Negroni Mela,1020315 | |
| "dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course",,"This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up. ",/recipes/1020316-spiced-lamb-skewers-with-lemony-onions,Alison Roman,"black olives, greek yogurt, lamb, lavash, sumac, summer",Spiced Lamb Skewers With Lemony Onions,1020316 | |
| "snack, cookies and bars, dessert",american,"These messy-in-a-good-way blondies capture the essence of s’mores — toasted marshmallows, gooey chocolate, malty graham cracker flavor — in a home oven. The blondie base replaces some of the flour with graham cracker crumbs, and is studded with large chunks of chocolate and marshmallow. Use chopped bar chocolate rather than chocolate chips, which contain stabilizers and don’t fully melt (though substituting chips will still result in a delicious blondie). As the blondies finish baking, they’re topped with a layer of marshmallows and another round of chocolate; messy and delicious, just like the real thing.",/recipes/1020331-smores-blondies,Erin Jeanne McDowell,"bittersweet chocolate, butter, graham cracker, marshmallow",S’mores Blondies,1020331 | |
| cocktails,,"Nostrana, an Italian restaurant in Portland, Ore., has offered a Negroni of the Month since 2010, all original creations, some of them quite odd (squid ink Negroni, anyone?). But the house Negroni follows classic lines, using equal parts gin, vermouth and Campari.",/recipes/1020312-classic-negroni,Robert Simonson,"campari, gin, orange, sweet vermouth",Classic Negroni,1020312 | |
| "dinner, quick, one pot, pastas, seafood, main course",american,"The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.",/recipes/1020330-shrimp-scampi-with-orzo,Ali Slagle,"garlic, lemon, olive oil, orzo, shrimp, white wine",Shrimp Scampi With Orzo,1020330 | |
| "pies and tarts, dessert",american,"This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears of corn should produce enough liquid for the topping, but, if not, you can grate a third ear, or add cream or milk. The rich, crumbly crust also gets some of its moisture from the filling, which is extra syrupy from the mashed blackberries. Serve the cobbler warm with a splash of heavy cream, a dollop of coconut yogurt, or a scoop of vanilla ice cream. Finishing it all off with a drizzle of dark rum, while not necessary, is especially sweet.",/recipes/1020329-blackberry-corn-cobbler,Jerrelle Guy,"blackberries, butter, corn, cornmeal, lemon, summer",Blackberry Corn Cobbler,1020329 | |
| condiments,,"This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread — whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it’s soft and spreadable, you may just want to slather it on with abandon.",/recipes/1020326-worcestershire-butter,Melissa Clark,"butter, chives, worcestershire sauce, vegetarian",Worcestershire Butter,1020326 | |
| ,,"You can use any mild, flaky fish for this quick, weeknight-friendly recipe. The scallions add sweetness and crunch to the delicate fish, flavored with soy sauce and fish sauce for an extra salty depth. Then it’s all dolloped with a tart, creamy yogurt sauce that’s both pungent from the garlic and cool and crisp from the chopped cucumber. Serve this dish with more sliced cucumber on the side and some pita bread or a baguette to soak up any remaining sauce. You won’t want to waste even a drop.",/recipes/1020327-sheet-pan-cod-and-scallions-with-cucumber-yogurt,Melissa Clark,,Sheet-Pan Cod and Scallions With Cucumber Yogurt,1020327 | |
| "brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course",american,"Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.",/recipes/1020322-rock-shrimp-roll,Gabrielle Hamilton,"dill, egg, endive, rock shrimp, summer",Rock-Shrimp Roll,1020322 | |
| "pies and tarts, dessert",american,"This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you’re making this pie in advance — especially with juicy, height-of-season berries — complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.",/recipes/1020323-strawberry-pretzel-pie,Jerrelle Guy,"confectioners' sugar, cream cheese, heavy cream, strawberries, summer",Strawberry Pretzel Pie,1020323 | |
| "dinner, seafood, soups and stews, main course",african,"Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or <a href=""https://cooking.nytimes.com/recipes/1020282"">Agege bread</a>, if desired.",/recipes/1020281-fish-pepper-soup,Yewande Komolafe,"dried chili peppers, fish, ginger, lemongrass, mint leaves",Fish Pepper Soup,1020281 | |
| "dinner, casseroles, seafood, main course",,"This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the bread has absorbed some of the creamy sauce. You can easily make this pie your own by swapping out the sourdough for any other good-quality white loaf, using other cuts of fish or seafood, such as cod, trout or baby squid, and playing around with whatever herbs you might have on hand. The English mustard is quite a dominant flavor here, and cuts through the richness of the pie itself. If mustard isn’t your thing, feel free to reduce the amount to 2 tablespoons.",/recipes/1020275-fish-pie-with-a-sourdough-crust,Yotam Ottolenghi,"halibut, mustard powder, salmon, shrimp, sourdough",Fish Pie With a Sourdough Crust,1020275 | |
| "dinner, snack, vegetables, side dish",african,"Not to be confused with American sweet potatoes, West African yams are large, starchy root vegetables found at most West African, Caribbean or Latin American markets. Check the yams for freshness by pressing down on their skin before purchasing; the root should be firm with no soft spots. The brown skin peels off easily with a sharp knife or vegetable peeler to reveal a stark white flesh. These yams are larger, much starchier, denser and less fibrous than American yams or sweet potatoes. Crispy yam fries are a well-known Nigerian snack and side dish. They can be shallow-fried in oil or baked in the oven for a slightly healthier variation (see Tip). Serve fries warm with some <a href=""https://cooking.nytimes.com/recipes/1020284-braised-bone-in-goat-leg-in-obe-ata"">obe ata</a> or your favorite condiment on the side.",/recipes/1020286-crispy-yam-fries,Yewande Komolafe,yams,Crispy Yam Fries,1020286 | |
| "breakfast, dinner, lunch, snack, breads, side dish",african,"Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough’s flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some <a href=""https://cooking.nytimes.com/recipes/1020284"">obe ata</a> and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.",/recipes/1020282-agege-bread,Yewande Komolafe,"bread flour, butter, egg",Agege Bread,1020282 | |
| "snack, finger foods, pastries, dessert",african,"The genius of puff puff is in the simplicity of the dough: A nutmeg-spiked batter, a bit of patience for the yeast to rise and time to fry up the balls will result in the most delightful little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended: The added layer creates an irresistible crunch. Enjoy warm or at room temperature.",/recipes/1020287-puff-puff,Yewande Komolafe,"active dry yeast, allspice, cloves, nutmeg",Puff Puff,1020287 | |
| "meat, main course",,"Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that’s at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.",/recipes/1020299-grilled-flank-steak-with-worcestershire-butter,Melissa Clark,"flank steak, tomatoes, worcestershire sauce, low-carb, summer",Grilled Flank Steak With Worcestershire Butter,1020299 | |
| "dinner, grains and rice, side dish",african,"A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with <a href=""https://cooking.nytimes.com/recipes/1020284"">braised goat</a> or other stewed meats, and a side of <a href=""https://cooking.nytimes.com/recipes/1020283"">fried plantains</a>.",/recipes/1020288-jollof-rice,Yewande Komolafe,"bell pepper, canned tomatoes, red onion, rice",Jollof Rice,1020288 | |
| "dinner, weekday, pastas, main course",,"Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It’s available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator. ",/recipes/1020241-spaghetti-with-zucchini-parsley-pesto-and-bottarga,David Tanis,"bread crumbs, garlic, spaghetti, zucchini, summer","Spaghetti With Zucchini, Parsley Pesto and Bottarga",1020241 | |
| "dinner, barbecues, finger foods, meat, skewers and kebabs, main course",african,"Suya is a popular Nigerian street food made of thin strips of meat that are seasoned, skewered and grilled. The term “suya” can refer to the preparation technique or the resulting dish, and can apply to other meats, such as goat and chicken. This recipe is similar in style to the suya made from a fattier cut of beef called tozo, which comes from the hump of the zebu cattle, found in northern Nigeria. A well-marbled piece of boneless short rib is a great substitute. Ask your butcher to thinly slice the meat into strips, or pop it into your freezer for 30 minutes and use a sharp knife to slice. Suya spice, or yaji, is available online or at African groceries, or you can make your own (see Tip).",/recipes/1020289-beef-suya,Yewande Komolafe,"peanuts, short ribs, suya spice blend",Beef Suya,1020289 | |
| "dinner, meat, soups and stews, main course",african,"Obe ata is my versatile, back-pocket Nigerian recipe. A bright purée of red bell peppers, onions, tomatoes and habaneros, this stew is the base of several dishes, such as <a href=""https://cooking.nytimes.com/recipes/1020288-jollof-rice"">jollof rice</a> and <a href=""https://cooking.nytimes.com/recipes/1020297-e-fo-riro-stewed-amaranth-greens-with-smoked-mackerel"">stewed amaranth greens</a>, and accompanies starchy mains as a sauce. This tangy recipe, enhanced by the lingering heat of habanero chiles, uses goat, but you can substitute lamb, beef or pork cuts of a similar size. Any large bone-in cut of meat will do, and will be coaxed into tenderness after a slow braise. The best way to serve this is right in the pot or on a large platter for guests to share, garnished with a mess of fresh herbs and citrus zest and served alongside steamed rice, jollof rice, <a href=""https://cooking.nytimes.com/recipes/1020283-dodo-fried-plantains-with-quick-pickled-onions"">fried plantains</a> or <a href=""https://cooking.nytimes.com/recipes/1020286"">crispy yam fries</a>.",/recipes/1020284-braised-goat-leg-in-obe-ata,Yewande Komolafe,"beef stock, canned tomatoes, carrot, goat leg, thyme",Braised Goat Leg in Obe Ata,1020284 | |
| "snack, cookies and bars, dessert",american,"In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.",/recipes/1020652-dirty-chai-earthquake-cookies,Susan Spungen,"brown sugar, cardamom, cinnamon, cloves, coffee, espresso coffee powder, ginger",Dirty Chai Earthquake Cookies,1020652 | |
| "snack, cookies and bars, dessert",american,"These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don’t pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.",/recipes/1020657-homemade-pocky,Susan Spungen,"dark chocolate, flour, matcha, milk chocolate, nuts, white chocolate",Homemade Pocky,1020657 | |
| "snack, cookies and bars, dessert",american,"Inspired by a series of <a href=""https://www.artic.edu/artworks/155990/study-for-cite-brushstrokes-cut-into-twenty-squares-and-arranged-by-chance"">brushstroke paintings</a><span> by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them.",/recipes/1020646-peppermint-stripe-cookies,Susan Spungen,"confectioners' sugar, egg whites, peppermint extract, winter",Peppermint Stripe Cookies,1020646 | |
| "snack, dessert",american,"Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.",/recipes/1020653-thumbprints-with-dulce-de-leche-nutella-or-jam,Susan Spungen,"dulce de leche, hazelnut, jelly, nutella, nuts, pecan, pistachio","Thumbprints With Dulce de Leche, Nutella or Jam",1020653 | |
| "condiments, pickles",,"Adeena Sussman developed this brilliant recipe for amba, the habit-forming, hot and sour salt-cured mango pickle that usually takes several days to prepare. Ms. Sussman, a cookbook author who lives in Tel Aviv, completes the process in just 40 minutes, and adds an unusual ingredient that mimics the flavors of a longer fermentation: fish sauce. Make the quick pickle in the dead of winter with green, unripe mangoes, then use it to brighten up anything from a simple piece of sautéed fish to a bowl of rice and vegetables.",/recipes/1020673-quick-pickled-amba,Tejal Rao,"fish sauce, jalapeño, mango, mustard seed",Quick Pickled Amba,1020673 | |
| "dinner, lunch, weekday, sandwiches, main course",,"These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They’ve got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they’re well worth the 10 extra minutes they take to make.",/recipes/1020642-turkey-pitas-with-cucumbers-chickpeas-and-tahini,Melissa Clark,"chickpea, pita, tahini, turkey","Turkey Pitas With Cucumbers, Chickpeas and Tahini",1020642 | |
| "dinner, lunch, weekday, sandwiches, main course",american,"Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it’s perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don’t have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.",/recipes/1020643-turkey-barbecue-sandwiches-with-pickles-and-slaw,Melissa Clark,"barbecue sauce, cabbage, hamburger buns, jalapeño, turkey",Turkey Barbecue Sandwiches With Pickles and Slaw,1020643 | |
| "dinner, side dish",african,"Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine. Dodo, as it is called in Yoruba, refers to fried sweet plantains. For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite. Enjoy these sweet, tangy morsels on their own, or serve this dish alongside <a href=""https://cooking.nytimes.com/recipes/1020288-jollof-rice"">jollof</a>, plain steamed rice, <a href=""https://cooking.nytimes.com/recipes/1020285"">frejon</a> or plain cooked beans.",/recipes/1020283-dodo-fried-plantains,Yewande Komolafe,"lime, plantain",Dodo (Fried Plantains),1020283 | |
| "parfaits and trifles, dessert",american,"This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.",/recipes/1020644-cherry-lemon-cream-jell-o-mold,Julia Moskin,"black cherry jell-o, cherry juice, lemon jell-o, sour cream, winter",Cherry-Lemon Cream Jell-O Mold,1020644 | |
| "dinner, easy, pastas, main course, side dish",american,"This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened. The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness. Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles. Top with pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely. Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.",/recipes/1020672-creamed-spinach-pasta,Colu Henry,"fettuccine, nutmeg, pasta, ricotta, spinach",Creamed Spinach Pasta,1020672 | |
| cocktails,,"Some drinks are meant to be made and consumed immediately, others benefit from aging. The Boulevardier — a wintertime <a href=""https://cooking.nytimes.com/recipes/1020312-classic-negroni"">Negroni</a> that substitutes bourbon for gin — swings both ways. Give this blend of bourbon, Campari and sweet vermouth time to mesh in a tightly sealed bottle in the fridge and the drink’s texture skews softer and more velvety. This batch recipe is lightly diluted, enough to enjoy the drink up, without ice, but not so much that it can’t be enjoyed over ice. One rule to follow: If you’re letting the batch sit for more than two weeks, leave the water out and add it the day you’re serving. Otherwise, marry it all, let it sit and drink as desired — or needed.",/recipes/1020675-batched-boulevardier,Rebekah Peppler,"bourbon, campari, sweet vermouth",Batched Boulevardier,1020675 | |
| ,,"This recipe, from the cocktail writer David Wondrich, is adapted from the “Steward and Barkeeper’s Manual,” a cocktail book from 1869. The punch may have been named after Tim “Flute” Maginley, a New York flutist of the 1860s. It can be scaled up as needed.",/recipes/1020638-flutemaginley-cider-punch,Eric Asimov,,Flutemaginley Cider Punch,1020638 | |
| "dinner, lunch, weekday, sandwiches, main course",cuban,"Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.",/recipes/1020641-turkey-cubano,Melissa Clark,"ham, swiss cheese, turkey",Turkey Cubano,1020641 | |
| cocktails,,"Martinis are bound to kick up strong opinions that tend to intensify as more martinis are consumed. Gin versus vodka. Shaken versus stirred. Dirty? How dirty? Olives, lemon twist or both? This batched recipe makes the biggest decisions for you: Gin — the spirit of choice — is paired with vermouth in equal measure, a ratio that means you and your guests can and should pour freely. From there, the drinker has full control to dirty and garnish to their heart’s content.",/recipes/1020676-batched-50-50-martini,Rebekah Peppler,"dry vermouth, gin, green olives, lemon, olive juice",Batched 50/50 Martini,1020676 | |
| "dinner, one pot, soups and stews, vegetables, main course",,"This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you’re likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.",/recipes/1020674-vegetarian-chili-with-butternut-squash-and-moroccan-spices,Lidey Heuck,"butternut squash, cauliflower, chickpea, crushed canned tomatoes, vegetarian",Vegetarian Chili With Butternut Squash and Moroccan Spices,1020674 | |
| "dinner, weekday, poultry, main course",,"This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.",/recipes/1020669-slow-cooker-salsa-verde-chicken,Sarah DiGregorio,"chicken thigh, chilis, cilantro, cumin, garlic powder, lime, onion powder, salsa verde, scallion",Slow Cooker Salsa Verde Chicken,1020669 | |
| "dinner, pastas, main course",italian,"This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.",/recipes/1020668-midnight-pasta-with-roasted-garlic-olive-oil-and-chile,Ali Slagle,"garlic, olive oil, parsley, pasta, red pepper flakes","Midnight Pasta With Roasted Garlic, Olive Oil and Chile",1020668 | |
| "dinner, weekday, poultry, main course",,"This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.",/recipes/1020670-pressure-cooker-salsa-verde-chicken,Sarah DiGregorio,"chicken thigh, chili, cilantro, cumin, garlic, jalapeño, lime, salsa verde, scallion",Pressure Cooker Salsa Verde Chicken,1020670 | |
| "dinner, lunch, grains and rice, appetizer, main course, side dish",italian,"The Italian kitchen is famous for superior ingredients, and for letting nothing go to waste. This recipe for risotto al salto, which uses leftover, day-old risotto, is a perfect example: You start with a creamy, well-made saffron risotto, then make a crispy delicious cake from it the next day. I’m not the first to notice that many people make more risotto than they need just so they can have extras for this golden perfection the next day.",/recipes/1020634-risotto-al-salto,Gabrielle Hamilton,"arborio rice, parmesan, rice, saffron, fall, winter",Risotto al Salto,1020634 | |
| "cakes, pies and tarts, dessert",american,"Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.",/recipes/1020663-ginger-mango-cream-tart,Erin Jeanne McDowell,"confectioners' sugar, cream cheese, gelatin, ginger, mango, pistachio, turmeric",Ginger Mango Cream Tart,1020663 | |
| "snack, cakes, cookies and bars, dessert",,"Pockets of jammy caramelized pineapple are a thrilling discovery in this creamy tropics-inspired cheesecake. Coconut milk and lime zest are added to the cream cheese filling, which is set in a crisp gingersnap crust. Caramelize the pineapples ahead, if time permits — the longer they sit in the syrup, the better they’ll taste. Serve the cake sliced in squares, topped with toasted coconut flakes, if desired.",/recipes/1020664-no-bake-cheesecake-with-caramelized-pineapple-and-coconut,Yewande Komolafe,"coconut milk, cream cheese, ginger, pineapple",No-Bake Cheesecake With Caramelized Pineapple and Coconut,1020664 | |
| "snack, cakes, cookies and bars, dessert",,"This shortbread is like a huge, sliceable Girl Scout cookie. (You’re welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips — which don’t melt as evenly — so your chocolate glaze ends up shiny and smooth.",/recipes/1020661-giant-chocolate-and-peanut-butter-cookie,Erin Jeanne McDowell,"butter, coconut oil, confectioners' sugar, heavy cream, light brown sugar, peanut butter, semisweet chocolate, vanilla",Giant Chocolate and Peanut Butter Cookie,1020661 | |
| "dinner, easy, quick, weeknight, poultry, main course",american,"In this recipe, <a href=""https://www.nytimes.com/2018/09/18/dining/ranch-dressing-history.html"">America’s favorite salad dressing</a> serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)",/recipes/1020660-pan-seared-ranch-chicken,Ali Slagle,"chicken, chicken breast, chives, dill, garlic, greek yogurt, mayonnaise",Pan-Seared Ranch Chicken,1020660 | |
| "dinner, pastas, main course",,"Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you’re stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, <a href=""https://cooking.nytimes.com/recipes/1019023-fennel-apple-salad-with-walnuts?action=click&module=Global Search Recipe Card&pgType=search&rank=2"">shaved fennel</a>, or some <a href=""https://cooking.nytimes.com/recipes/1013401-bitter-greens-salad-with-lemon-mustard-dressing?action=click&module=Global Search Recipe Card&pgType=search&rank=24"">mustardy bitter greens</a>.",/recipes/1020658-mushroom-ragu-pasta,Alexa Weibel,"garlic, mushroom, porcini, port, shallot, spaghettini, thyme, vegetarian",Mushroom Ragù Pasta,1020658 | |
| "dinner, weekday, poultry, vegetables, main course",,"This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.",/recipes/1020659-sheet-pan-roast-chicken-and-mustard-glazed-cabbage,Alexa Weibel,"apple cider vinegar, cabbage, capers, chicken, coriander, cumin, mustard, red onion, dairy-free",Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage,1020659 | |
| "pies and tarts, dessert","american, british","This pie is fudgy, nutty, salty-sweet and spiked with citrus. It’s a meeting of sorts, between arguably Britain and America’s greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don’t skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you’ve prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It’ll firm up when cooled and stay gooey for days.",/recipes/1020609-walnut-pie-with-molasses-and-orange,Clare de Boer,"bread, corn syrup, ginger, molasses, orange, walnut, fall, winter",Walnut Pie With Molasses and Orange,1020609 | |
| "pies and tarts, dessert",,"This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don’t overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don’t skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.",/recipes/1020611-hazelnut-pear-and-cardamom-tart,Clare de Boer,"cardamom, crème fraîche, hazelnut, pear, fall, winter","Hazelnut, Pear and Cardamom Tart",1020611 | |
| "dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish",american,"Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese — celery’s classic cohort — provides punch. Flavorful enough to stand on its own, this salad isn’t so striking that it doesn’t play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.",/recipes/1020612-celery-salad-with-apples-and-blue-cheese,Alexa Weibel,"blue cheese, celery, celery root, mustard, parsley, fall, spring, summer, winter, vegetarian",Celery Salad With Apples and Blue Cheese,1020612 | |
| "vegetables, side dish",,"There aren’t many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.",/recipes/1020617-lemony-cauliflower-with-garlic-and-herbs,Melissa Clark,"cauliflower, dill, jalapeño, parsley, scallion, fall, winter, vegan, vegetarian",Lemony Cauliflower With Garlic and Herbs,1020617 | |
| "snack, finger foods, appetizer",american,"This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they’re made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They’re easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry; one pound is what you’ll need.",/recipes/1020586-figs-in-blankets-with-port-mustard-sauce,Florence Fabricant,"dijon mustard, dried figs, sour cream, stilton, tawny port",Figs in Blankets With Port-Mustard Sauce,1020586 | |
| "dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish",american,"This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.",/recipes/1020613-celery-leek-soup-with-potato-and-parsley,Alexa Weibel,"bay leaves, celery, crème fraîche, leek, parsley, russet potatoes, fall, winter",Celery-Leek Soup With Potato and Parsley,1020613 | |
| "vegetables, side dish",,"Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you’re not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.",/recipes/1020618-crispy-roasted-brussels-sprouts-and-shallots,Melissa Clark,"brussels sprouts, shallot, thyme, worcestershire sauce, fall, winter",Crispy Roasted Brussels Sprouts and Shallots,1020618 | |
| pies and tarts,,"This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks — or shortens — the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It’s key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.",/recipes/1020632-shortcut-pie-crust,Clare de Boer,"butter, confectioners' sugar, egg, flour",Shortcut Pie Crust,1020632 | |
| "dinner, vegetables, side dish",french,"Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it’s roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.",/recipes/1020614-braised-celery-with-thyme-and-white-wine,Alexa Weibel,"butter, celery, herbes de provence, thyme, white wine, fall, winter",Braised Celery With Thyme and White Wine,1020614 | |
| "dinner, vegetables",,"These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.",/recipes/1020633-extra-crispy-parmesan-crusted-roasted-potatoes,J. Kenji López-Alt,"parmesan, russet potatoes, vegetarian",Extra-Crispy Parmesan-Crusted Roasted Potatoes,1020633 | |
| "pies and tarts, dessert","american, british","A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It’s a holiday play on Britain’s beloved Cherry Bakewell tart that gives you a reason to make extra sauce — or a good excuse to use up leftovers. Temperatures are key to the result: The cranberry sauce needs to be slightly warm to spread over the prebaked pie crust, and the frangipane must be fridge-cold to prevent it from splitting in the oven.",/recipes/1020610-bakewell-tart-with-cranberry-sauce,Clare de Boer,"almond meal, butter, cranberry, crème fraîche, orange, fall, winter",Bakewell Tart With Cranberry Sauce,1020610 | |
| "roasts, main course",british,"In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year’s Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.",/recipes/1020640-beef-wellington,Melissa Clark,"beef tenderloin, mushroom, pancetta, puff pastry, thyme, vermouth",Beef Wellington,1020640 | |
| "snack, cakes, dessert",,"This cake, which is adapted from “Nothing Fancy: Unfussy Food for Having People Over,” is so good and so simple to put together, you might come to call it “house cake,” which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won’t make it out of your kitchen.",/recipes/1020637-lemony-turmeric-tea-cake,Alison Roman,"butter, egg, flour, lemon, sour cream, turmeric",Lemony Turmeric Tea Cake,1020637 | |
| "dinner, poultry, main course",american,"In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.",/recipes/1020636-cider-braised-chicken-thighs-with-apples-and-greens,Lidey Heuck,"apple, apple cider, chicken thigh, dijon mustard, kale, shallot, fall, winter",Cider-Braised Chicken Thighs With Apples and Greens,1020636 | |
| "finger foods, pastries, appetizer",american,"Likely to be a hit at any party, this recipe updates the classic brie en croute with a sweet and savory cranberry jam that’s simple to put together. The trick here is to trim the dough as you wrap the brie: Too many layers of overlapping dough and the pastry won’t cook through. This is an excellent make-ahead appetizer since the puff pastry-wrapped brie can be assembled up to a day in advance and stored in the refrigerator. Brush the exterior with egg wash just before baking, for best results, and serve warm.",/recipes/1020635-baked-brie-with-quick-cranberry-jam,Lidey Heuck,"brie, cheese, cranberry, honey, orange juice, pistachio, puff pastry, fall, winter",Baked Brie With Quick Cranberry Jam,1020635 | |
| "dinner, lunch, weekday, poultry, soups and stews, main course",thai,"This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.",/recipes/1020631-thai-inspired-chicken-meatball-soup,Ali Slagle,"cilantro, coconut milk, fish sauce, garlic, ginger, ground chicken, jalapeño, lime, spinach",Thai-Inspired Chicken Meatball Soup,1020631 | |
| "vegetables, side dish",,"This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.",/recipes/1020630-salt-and-vinegar-roasted-potatoes,Lidey Heuck,"chives, olive oil, vinegar, yukon gold potato",Salt and Vinegar Roasted Potatoes,1020630 | |
| "dinner, poultry, main course",,"In his cookbook “Amá: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal.",/recipes/1020629-hot-sauce-roast-chicken-with-tangy-kale-salad,Alexa Weibel,"chicken, chili powder, cumin, hot sauce, kale",Hot Sauce Roast Chicken With Tangy Kale Salad,1020629 | |
| "poultry, main course",american,"Cooking a turkey breast using sous vide makes for especially tender meat that’s never dried out. You’ll want to bring the meat to 145 degrees, which leaves it delicately pink, very juicy and perfectly safe because the long, steady heat of the sous vide machine pasteurizes the meat. That said, if you like your turkey slightly firmer and well done — more like a traditional roast bird — cook it to 152 degrees. Lastly, make sure to take the skin off the meat before cooking; the moist environment of the sous-vide bag makes it irreversibly soggy. Fans of crisp, golden skin can bake it separately instead.",/recipes/1020597-sous-vide-turkey-breast-with-maple-and-rosemary,Melissa Clark,"fall, maple syrup, rosemary, turkey breast",Sous-Vide Turkey Breast With Maple and Rosemary,1020597 | |
| "dinner, grains and rice, vegetables, main course, side dish",,"This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural “meatiness.”",/recipes/1020568-sweet-spiced-mushroom-and-apricot-pilaf,Yotam Ottolenghi,"ancho chili, apricot, basmati rice, dried porcini mushrooms, oyster mushroom, portobello, scallion, fall, winter",Sweet Spiced Mushroom and Apricot Pilaf,1020568 | |
| "dinner, poultry, main course",american,"For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They’re excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.",/recipes/1020604-dry-brined-turkey-with-sheet-pan-gravy,Alison Roman,"apple cider vinegar, lemon, onion, soy sauce, turkey, fall, winter",Dry-Brined Turkey With Sheet-Pan Gravy,1020604 | |
| "dinner, stuffing and dressing, side dish",american,"Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.",/recipes/1020600-buttered-stuffing-with-celery-and-leeks,Alison Roman,"bread, celery, dry white wine, leek, vegetarian",Buttered Stuffing With Celery and Leeks,1020600 | |
| "vegetables, side dish",american,"Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the <a href=""https://cooking.nytimes.com/recipes/1020597-sous-vide-turkey-breast-with-maple-and-rosemary"">sous-vide turkey breast</a>, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don’t have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.",/recipes/1020598-sous-vide-cheesy-mashed-potatoes,Melissa Clark,"cheddar, parmesan, potato, sour cream, vegetarian",Sous-Vide Cheesy Mashed Potatoes,1020598 | |
| "sauces and gravies, side dish",american,"The ultimate high-low condiment your table didn’t know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That’s dealer’s choice, but the rounds will be much easier to slice without them. ",/recipes/1020605-fancy-canned-cranberries,Alison Roman,"cranberry sauce, lemon, mint, tangerine, vegan",Fancy Canned Cranberries,1020605 | |
| "breakfast, brunch, dinner, for one, weekday, main course",french,"There’s nothing quite like a classic omelet. On Netflix’s “Queer Eye,” Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, “Antoni in the Kitchen,” follows in that vein. It requires few ingredients and a dextrous hand: You’ll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.",/recipes/1020461-antoni-porowskis-french-omelet-with-cheese-and-chives,The New York Times,"butter, chives, eggs, gruyère, pepper, salt",Antoni Porowski’s French Omelet With Cheese and Chives,1020461 | |
| "dinner, easy, lunch, quick, weekday, pastas, vegetables, main course",,"For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.",/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter,Ali Slagle,"brussels sprouts, gnocchi, honey, lemon, parmesan, red pepper flakes, fall, winter",Crisp Gnocchi With Brussels Sprouts and Brown Butter,1020453 | |
| "dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish","american, chinese","This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.",/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips,Sue Li,"basil, cilantro, garlic, japanese eggplant, rice wine vinegar, soy sauce, vegan",Sweet and Sour Eggplant With Garlic Chips,1020459 | |
| "dinner, quick, weekday, meat, main course",,"This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it’s important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they’re well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.",/recipes/1020448-pork-chops-with-salted-plums,Alison Roman,"fall, summer, plums, pork chops, red onion",Pork Chops With Salted Plums,1020448 | |
| "dinner, soups and stews, main course",american,"Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it’s great to make this delicious chicken stew in early fall when they’re are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It’s not a dish for the faint of heart.",/recipes/1020446-green-chile-chicken-stew,David Tanis,"chicken, green chili, potato, fall",Green Chile Chicken Stew,1020446 | |
| "dinner, weekday, pastas, main course",,"The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth — combined with ripe summer tomatoes — make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.",/recipes/1020447-pasta-with-mussels-tomatoes-and-fried-capers,Melissa Clark,"bread crumbs, capers, mussels, pasta, tomato, white wine","Pasta With Mussels, Tomatoes and Fried Capers",1020447 | |
| "dinner, meat, vegetables, main course",mexican,"Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country’s flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico’s independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It’s served throughout the country every September, in honor of Mexico’s Independence Day.",/recipes/1020418-chiles-en-nogada,Rick A. Martinez,"ground pork, parsley, poblano chili, pomegranate, walnuts or pine nuts",Chiles en Nogada,1020418 | |
| "dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course",american,"This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.",/recipes/1020456-sheet-pan-chicken-with-potatoes-scallions-and-capers,Kay Chun,"capers, chicken, lemon, potato, scallion","Sheet-Pan Chicken With Potatoes, Scallions and Capers",1020456 | |
| "dinner, easy, weeknight, curries, poultry, main course",japanese,"This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions — increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai’s recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you’re ready to make a curry whenever you like (see the note below for instructions).",/recipes/1020451-japanese-curry-brick,Tejal Rao,"butter, cardamom, cinnamon, coriander seeds, flour, mustard seed, orange zest, turmeric",Japanese Curry Brick,1020451 | |
| "dinner, lunch, weekday, seafood, vegetables, main course",,"In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.",/recipes/1020454-one-pan-roasted-fish-with-cherry-tomatoes,Lidey Heuck,"cherry tomatoes, fish, garlic, honey, lemon, red wine vinegar, shallot, sherry vinegar, dairy-free",One-Pan Roasted Fish With Cherry Tomatoes,1020454 | |
| "dinner, lunch, weekday, burritos and nachos, appetizer, main course","american, indian","These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.",/recipes/1020450-indian-ish-nachos-with-cheddar-black-beans-and-chutney,Priya Krishna and Ritu Krishna,"black beans, cheddar, ghee, tamarind sauce, tortilla chips, vegetarian","Indian-ish Nachos With Cheddar, Black Beans and Chutney",1020450 | |
| "brunch, dinner, lunch, weekday, breads, finger foods, sandwiches, vegetables, appetizer, main course, side dish",,"A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it’s very tender, then it’s piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft — it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.",/recipes/1020449-broccoli-toasts-with-melty-provolone,Colu Henry,"anchovy, broccoli, garlic, lemon, olive oil, provolone, red pepper flakes",Broccoli Toasts With Melty Provolone,1020449 | |
| "soups and stews, vegetables, main course",,Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn’s sweetness.,/recipes/1020425-corn-soup-with-red-pepper-swirl,David Tanis,"corn, red pepper, fall, summer, vegetarian",Corn Soup With Red Pepper Swirl,1020425 | |
| "vegetables, main course, side dish",french,"Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.",/recipes/1020424-sheet-pan-ratatouille-with-goat-cheese-and-olives,Melissa Clark,"eggplant, goat cheese, olives, tomato, zucchini, vegetarian",Sheet-Pan Ratatouille With Goat Cheese and Olives,1020424 | |
| "easy, quick, snack, condiments, dips and spreads, finger foods, salads and dressings, vegetables, appetizer, side dish",american,"Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining — expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It’s also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)",/recipes/1020427-the-stores-green-dip,Sam Sifton,"anchovies, capers, chives, mayonnaise, parsley, fall, spring, summer",The Store’s Green Dip,1020427 | |
| "parfaits and trifles, project, dessert",american,"These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency — then try not to giggle as you eat that first zingy lemony spoonful.",/recipes/1020440-lemon-soda-buttermilk-parfait,Gabrielle Hamilton,"buttermilk, club soda, gelatin, lemon, whipped cream",Lemon-Soda Buttermilk Parfait,1020440 | |
| "brunch, dinner, casseroles, vegetables, main course, side dish",,"Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It’s best eaten immediately, still puffed up and drizzled with crushed basil oil.",/recipes/1020408-sweet-corn-and-ricotta-sformato,,"basil, corn, eggs, ricotta, summer",Sweet Corn and Ricotta Sformato,1020408 | |
| "sandwiches, main course",american,"The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.",/recipes/1020409-juicy-blt,Clare de Boer,"bacon, lettuce, tomato, white bread",Juicy BLT,1020409 | |
| "snack, dessert",,"Juicy, late-summer fruits and rich almond frangipane do the hard work here. Consider making these toasts an exercise in generosity rather than technique: Spread frangipane thickly and all the way to the edges of the toast and err on the side of too much fruit, torn roughly and tossed with a pinch of salt, and some sugar to encourage caramelization. If serving this for an after-dinner dessert, add a splash of red wine to the fruit and serve with a dollop of mascarpone. If this is breakfast, you might prefer Greek yogurt as an accompaniment, or a glug of heavy cream.",/recipes/1020407-stone-fruit-and-frangipane-toast,Clare de Boer,"almond flour, greek yogurt, peach, sourdough, stone fruit, summer",Stone Fruit and Frangipane Toast,1020407 | |
| "breakfast, brunch, lunch, snack, cakes, dessert",,"This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.",/recipes/1020430-spiced-olive-oil-cake-with-orange-glaze,Julia Moskin,"dark rum, extra virgin olive oil, ground ginger, orange",Spiced Olive Oil Cake With Orange Glaze,1020430 | |
| "cakes, ice creams and sorbets, project, dessert",,"This bombe was born of an accident and requires a little patience, lots of ice cream and a willingness to get crafty. Don’t be afraid to mix the biscotti dough by hand and play around when you are shaping it into your bowl. It won’t look perfect, but the bombe will be pristine. Confectioners’ sugar, cherries and grated pistachios are your allies to make this dish scream of delight. This bombe is frivolity at its finest, so don’t take the process of making it too seriously.",/recipes/1020443-pistachio-and-cherry-bombe,Clare de Boer,"cherries, honey, pistachio, vanilla ice cream, summer",Pistachio and Cherry Bombe,1020443 | |
| "dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish",,"This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich — and never oily. It’s used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.",/recipes/1020429-cucumber-tomato-salad-with-seared-halloumi-and-olive-oil-croutons,Julia Moskin,"cucumber, extra virgin olive oil, halloumi, olive oil, sourdough, tomato, summer",Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons,1020429 | |
| "dinner, poultry, roasts, main course",,"Surrounded by caramelized peppers, focaccia croutons — some crisp, some soaked with vinegar and chicken jus — and a bright basil aioli, this roast chicken dish is filled with delights that can only be earned through home-cooking and family-style eating. The deliciousness of this recipe relies on layering flavor and encouraging pan juices. Marinate the chicken and peppers generously, seasoning at various stages. Next, place some focaccia underneath the chicken to roast in schmaltz, and tuck smaller shards of the bread like a wreath around the edge of the dish, where they will crisp. If your dish runs dry during cooking, add a splash more vinegar. The basil aioli is crucial, though it doesn’t need to be homemade: Use the best store-bought version you can find and spruce it up with the basil, lemon and garlic paste.",/recipes/1020406-roast-chicken-with-peppers-focaccia-and-basil-aioli,Clare de Boer,"basil, chicken, focaccia, olive oil, red bell pepper, summer","Roast Chicken With Peppers, Focaccia and Basil Aioli",1020406 | |
| "dinner, easy, quick, pastas, vegetables, main course",american,"This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.",/recipes/1020441-eggplant-and-zucchini-pasta-with-feta-and-dill,Kay Chun,"dill, eggplant, feta, rigatoni, summer squash, zucchini, fall, summer",Eggplant and Zucchini Pasta With Feta and Dill,1020441 | |
| "dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course",,"Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.",/recipes/1020435-soba-noodle-and-steak-salad-with-ginger-lime-dressing,Colu Henry,"bok choy, carrot, ginger, lime, mint, scallion, sesame oil, soba noodles, soy sauce, steak",Soba Noodle and Steak Salad With Ginger-Lime Dressing,1020435 | |
| ,,"Here is a recipe for grilled lamb inspired by Northern China. It’s treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they’re spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it’s party food.",/recipes/1020411-grilled-lamb-with-scallion-pancakes,Florence Fabricant,,Grilled Lamb With Scallion Pancakes,1020411 | |
| "easy, snack, crackers and chips, dips and spreads, finger foods, appetizer",american,"Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.",/recipes/1020433-cowboy-caviar,Margaux Laskey,"bell pepper, black beans, black-eyed peas, cilantro, tomatoes, tortilla chips",Cowboy Caviar,1020433 | |
| "snack, finger foods, vegetables, appetizer",,"Fried pickles come in many shapes and sizes, but this recipe approaches them in a way that maximizes their crunch: First, it calls for pickle chips, which yield a better coating-to-filling ratio than pickle spears. Next, the pickles are patted dry to remove extra moisture, ensuring that the breading adheres to every nook and cranny. Finally, breading the pickles in a flour-buttermilk-bread-crumb sequence creates a robust crust. When frying breaded ingredients, be mindful of residual cooking: Remove your cooked items from the hot oil just before they reach their desired shade of golden brown, as they’ll continue to cook — and darken — after being removed from the heat. Frying the pickles mutes their acidity, but adding chopped pickles to the dill-flecked creamy dip bumps up the brightness.",/recipes/1020434-fried-pickles-with-pickled-ranch-dip,Alexa Weibel,"bread crumbs, buttermilk, chives, dill, flour, mayonnaise, pickles",Fried Pickles With Pickled Ranch Dip,1020434 | |
| "dinner, lunch, quick, weekday, seafood, main course",,"Crisp, golden-brown toast is the perfect bed for impossibly ripe tomatoes, made even better when topped with saucy, garlicky shrimp. These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don’t have to deal with them as you eat.",/recipes/1020416-tomato-toast-with-buttered-shrimp,Alison Roman,"bread, shrimp, tomatoes, summer",Tomato Toast With Buttered Shrimp,1020416 | |
| "poultry, main course",,"Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.",/recipes/1020420-freekeh-with-chicken-almonds-and-yogurt,David Tanis,"blanched almonds, chicken legs, freekeh, yogurt","Freekeh With Chicken, Almonds and Yogurt",1020420 | |
| "brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course",,"A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.",/recipes/1020428-shrimp-bathed-in-olive-oil-and-lemon,Julia Moskin,"bread, lemon, olive oil, parsley, shrimp",Shrimp Bathed in Olive Oil and Lemon,1020428 | |
| "breakfast, snack, finger foods, pastries",american,"A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.",/recipes/1020432-zucchini-muffins-with-cinnamon-crunch-topping,Jerrelle Guy,"applesauce, cinnamon, honey, turbinado sugar, whole wheat flour, zucchini, fall, summer, winter",Zucchini Muffins With Cinnamon Crunch Topping,1020432 | |
| "cakes, dessert",american,"If you think you don’t need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it’s not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that’s poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there — some with bourbon in place of the vanilla, others with sherry — so feel free to play around.",/recipes/1020431-kentucky-butter-cake,Margaux Laskey,"butter, buttermilk, flour, sugar",Kentucky Butter Cake,1020431 | |
| "easy, cakes, ice creams and sorbets, dessert",american,"Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It’s also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.",/recipes/1020421-orange-creamsicle-ice-cream-cake,Ali Slagle,"ice cream, sherbet, vanilla wafers",Orange Creamsicle Ice Cream Cake,1020421 | |
| "for two, lunch, quick, weekday, noodles, main course",,"In this breezy recipe, rice noodles are tossed in a creamy-yet-light mix of coconut milk, fish sauce and lime, then garnished with plenty of salty peanuts, chile, lime zest and cilantro. Don’t bother picking the cilantro leaves from the stems; just chop the whole plant until you hit a firm, white stem. The green stems add crunch, and they pack more concentrated flavor than the leaves. Feel free to add whatever fridge stragglers or greenmarket celebrities that look good to you, such as thinly sliced vegetables, poached shrimp, pan-fried tofu, grilled chicken or pork. Because this salad teeters from savory to sweet, even pineapple, green apple or mango would do.",/recipes/1020422-cold-rice-noodles-with-coconut-milk-peanuts-and-lime,Ali Slagle,"chiles, cilantro, coconut milk, fish sauce, lime, peanut, rice noodles, dairy-free, spring, summer","Cold Rice Noodles With Coconut Milk, Peanuts and Lime",1020422 | |
| "dinner, for two, weekday, pastas, main course","american, italian","Say “ciao” to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking. ",/recipes/1020419-pasta-alla-norma-sorta,Colu Henry,"cherry tomatoes, eggplant, herbs, mozzarella, pasta, prosciutto, shallot, fall, summer",Pasta Alla Norma Sorta,1020419 | |
| "dinner, easy, weeknight, vegetables, main course",american,"In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana — but without the frying. If you’re feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.",/recipes/1020417-roasted-zucchini-with-garlicky-bread-crumbs-and-mozzarella,Melissa Clark,"anchovies, basil, olives, panko, parmesan, zucchini, fall, summer",Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella,1020417 | |
| "easy, quick, weekday, seafood, main course",,"There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.",/recipes/1020400-spicy-clams-with-garlicky-toasts,David Tanis,"baguette, basil, cilantro, clams, parsley, scallion, serrano pepper, white wine",Spicy Clams With Garlicky Toasts,1020400 | |
| "for one, quick, weekday, custards and puddings, dessert",,"Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.",/recipes/1020415-oat-milk-chocolate-pudding,Ali Slagle,"chocolate, cocoa powder, cornstarch, milk, vanilla, dairy-free, vegan, vegetarian",Oat Milk Chocolate Pudding,1020415 | |
| "cakes, dessert",,"This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you’re looking for a supertreat.",/recipes/1020401-warm-fig-and-chocolate-sponge-cake,Yotam Ottolenghi,"chocolate, crème fraîche, figs, orange, rum",Warm Fig and Chocolate Sponge Cake,1020401 | |
| "brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish",,"In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.",/recipes/1020414-spicy-corn-and-shishito-salad,Lidey Heuck,"cilantro, corn, cotija, cumin, jalapeño, lime, red onion, shishito, fall, summer",Spicy Corn and Shishito Salad,1020414 | |
| "snack, cookies and bars",french,"In her book, “Poilâne, The Secrets of the World-Famous Bread Bakery,” Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers’ pastries, which are typically less sweet, less fussy and less fussed over. These corn shortbread-style cookies, known as sablés in French, fit into that category perfectly. They’re made with all-purpose flour and corn flour – corn ground so fine that you can barely feel a bit of grit when you rub a little between your fingers. (Do not use cornmeal or cornstarch.) Baked, the cookies have the characteristic sandiness of sablés and the beautiful golden color of corn. To get the best texture, make sure your butter is soft and creamy. The dough is a pleasure to work with and, because it holds its shape when baked, a good choice for fanciful cutouts. At Poilâne, the cookies are always cut into simple rounds, so that, as Apollonia says, “they look like minisuns.”",/recipes/1020413-poilanes-corn-sables,Dorie Greenspan,"butter, corn flour, sugar",Poilâne’s Corn Sablés,1020413 | |
| "weekday, noodles, main course",,"This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won’t suffer much from sitting out for an hour or two.",/recipes/1020397-tangy-pork-noodle-salad-with-lime-and-lots-of-herbs,Melissa Clark,"cilantro, ginger, ground pork, lime, mint, rice noodles, romaine, serrano pepper, gluten-free",Tangy Pork Noodle Salad With Lime and Lots of Herbs,1020397 | |
| "dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish",,"The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow’s milk and can taste somewhat one-note, so look for one that contains both sheep’s and goat’s milk, which provide the cheese’s signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.",/recipes/1020410-marinated-feta-with-herbs-and-peppercorns,Alexa Weibel,"feta, olive oil, parsley, peppercorns, preserved lemon, serrano chili",Marinated Feta With Herbs and Peppercorns,1020410 | |
| non-alcoholic drinks,asian,"This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook “Bangkok” by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok — or in Thai restaurants stateside — contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don’t get diluted.",/recipes/1020404-cha-yen-thai-iced-tea,Alexa Weibel,"anise, cloves, condensed milk, half and half, sugar, tea, vanilla",Cha Yen (Thai Iced Tea),1020404 | |
| "brunch, dinner, for one, for two, lunch, quick, weekday, beans, soups and stews, vegetables, main course",,"Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.",/recipes/1020412-quick-white-bean-and-celery-ragout,Alexa Weibel,"cannellini beans, celery, pesto, scallion, zucchini, spring, summer",Quick White Bean and Celery Ragout,1020412 | |
| "dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish",american,"This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.",/recipes/1020403-grilled-corn-and-avocado-salad-with-feta-dressing,Sue Li,"avocado, buttermilk, corn, feta, jalapeño, romaine, scallion, summer",Grilled Corn and Avocado Salad With Feta Dressing,1020403 | |
| "breakfast, brunch, easy, pancakes",american,"Here’s a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it’s poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.",/recipes/1020402-sheet-pan-chocolate-chip-pancakes,Jerrelle Guy,"butter, buttermilk, chocolate chips, maple syrup",Sheet-Pan Chocolate Chip Pancakes,1020402 | |
| "vegetables, main course",,"Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don’t try for perfect grill marks. Remove vegetables from the grill when they are just done. They’re topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.",/recipes/1020382-grilled-summer-vegetables-with-tahini-dressing,David Tanis,"eggplant, red pepper, tahini, tomatoes, zucchini, summer, vegan, vegetarian",Grilled Summer Vegetables With Tahini Dressing,1020382 | |
| "weekday, pies and tarts, main course",,"Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.",/recipes/1020386-corn-bacon-and-cheddar-pie-with-pickled-jalapenos,Melissa Clark,"bacon, cheddar, corn, jalapeño, summer","Corn, Bacon and Cheddar Pie With Pickled Jalapeños",1020386 | |
| cocktails,,"Because many tiki recipes were kept secret from even the bartenders assembling them, the original scorpion bowl recipe is difficult to pinpoint. This recipe is an updated take on what many consider to be one of the originals: Trader Vic’s 1946 recipe. The quality of the ingredients is important, but just as important is the garnish. Put edible flowers, chunks of fruit and reusable straws to work. If fire is in your heart, float a flaming lime shell atop the drink (see Tip), taking care to attempt this only in the early stages of the night and to snuff out any lingering flames before serving.",/recipes/1020396-scorpion-bowl,Rebekah Peppler,"cognac, gin, lemon, orange, orgeat syrup, rum",Scorpion Bowl,1020396 | |
| breakfast,turkish,"Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer’s market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.",/recipes/1020383-menemen-turkish-scrambled-eggs-with-tomato,Joan Nathan,"eggs, parsley, tomato",Menemen (Turkish Scrambled Eggs With Tomato),1020383 | |
| "brunch, dinner, lunch, casseroles, vegetables, main course, side dish",,"This rustic casserole was first developed using a specialty pickled rye bread from Carissa’s The Bakery in East Hampton, N.Y. The same effect is achieved in this recipe by mixing fresh rye bread crumbs (or even white bread crumbs) with a splash of pickle juice. Summer squash and zucchini are layered with caramelized onions, Gruyère and a handful of the bread crumbs, which help absorb excess moisture. If you can find patty pan squash, it makes for a particularly beautiful presentation.",/recipes/1020399-summer-squash-gratin-with-pickled-rye-bread-crumbs,Lidey Heuck,"fall, summer, gruyère, onion, pickles, rye bread, summer squash, thyme, zucchini",Summer Squash Gratin With Pickled Rye Bread Crumbs,1020399 | |
| "brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish",,"The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with <a href=""https://cooking.nytimes.com/recipes/1018070-pork-satay-with-thai-spices-and-peanut-sauce>pork satay</a> or <a href=""https://cooking.nytimes.com/recipes/1019791-southern-thai-style-red-curry-kua-kling"">red curry chicken</a>, <a href=""https://cooking.nytimes.com/recipes/1019200-coconut-rice"">coconut rice</a> and a nice crisp beer.",/recipes/1020398-thai-style-tomato-salad-with-cucumber-and-ginger,Alexa Weibel,"basil, cilantro, cucumber, fish sauce, ginger, lime, peanut, red onion, serrano chili, tomato",Thai-Style Tomato Salad With Cucumber and Ginger,1020398 | |
| "custards and puddings, dessert",british,"Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.",/recipes/1020394-summer-pudding-with-blackberries-and-peaches,Alison Roman,"blackberries, brioche, nectarine, peaches, pullman bread, raspberries, summer",Summer Pudding With Blackberries and Peaches,1020394 | |
| "cakes, dessert",,"If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.",/recipes/1020391-old-fashioned-strawberry-cake,Alison Roman,"spring, summer, strawberries",Old-Fashioned Strawberry Cake,1020391 | |
| "pies and tarts, dessert",,"Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It’s ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.",/recipes/1020390-blueberry-cornmeal-shortbread-tart,Alison Roman,"blueberries, cornmeal, summer",Blueberry Cornmeal Shortbread Tart,1020390 | |
| "pies and tarts, dessert",,"Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.",/recipes/1020393-salted-apricot-honey-cobbler,Alison Roman,"apricot, honey, summer",Salted Apricot-Honey Cobbler,1020393 | |
| "dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course",,"This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.",/recipes/1020395-one-pot-zucchini-basil-pasta,Alexa Weibel,"almond, basil, garlic, mascarpone, parsley, pasta, zucchini, fall, summer",One-Pot Zucchini-Basil Pasta,1020395 | |
| "salads and dressings, slaws, vegetables, side dish",american,"This slaw acquires its smoke flavor not through grilling the greens, but by cold smoking. The advantage is that you flavor the leaves with smoke without cooking them, so the cabbage remains audibly crisp. Cold smoking can be done on a grill or in a smoker, or even in your kitchen using a stove-top smoker or hand-held smoker. The secret is to smoke the shredded cabbage over a pan of ice to keep it from cooking. Horseradish and mustard fire up the traditional creamy mayonnaise dressing.",/recipes/1020321-smoked-cabbage-slaw-with-creamy-horseradish,Steven Raichlen,"apple, carrot, celery seeds, cider vinegar, green cabbage, horseradish, mayonnaise, fall, summer",Smoked Cabbage Slaw With Creamy Horseradish,1020321 | |
| "ice creams and sorbets, ice dishes, dessert",,"Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)",/recipes/1020392-frozen-melon-with-crushed-raspberries-and-lime,Alison Roman,"cantaloupe, lime, melon, raspberries, watermelon, dairy-free, vegan, summer",Frozen Melon With Crushed Raspberries and Lime,1020392 | |
| "dinner, weeknight, salads and dressings, steaks and chops, vegetables, main course",american,"Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.",/recipes/1020377-bavette-steak-with-tahini-vegetable-salad,Melissa Clark,"basil, flank steak, ghee, mint, radish, rhubarb, steak, strawberries, tahini, turnip, summer",Bavette Steak With Tahini-Vegetable Salad,1020377 | |
| "salads and dressings, slaws, vegetables, side dish",american,"Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char — and thus smoke — over a hot fire than a round cabbage. Its leaves are less tightly packed than conventional cabbage, allowing for deep penetration of the smoke flavor. Also known as Chinese cabbage, napa cabbage is native to China and pairs well with Asian seasonings, such as sesame oil, rice vinegar and ginger. To notch up the heat, add a spoonful of Asian chile paste.",/recipes/1020311-grilled-slaw-with-ginger-and-sesame,Steven Raichlen,"fall, summer, ginger, napa cabbage, pear, rice vinegar, scallion",Grilled Slaw With Ginger and Sesame,1020311 | |
| "salads and dressings, slaws, vegetables, side dish",american,"Inspired by what is undoubtedly the world’s most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant in Denver to the cabbage roasted in the embers and served with yogurt, sumac and lemon zest at Charcoal Venice in Los Angeles. This one features a sweet-sour dressing of sugar, vinegar and caraway seeds, with mint leaves stirred in at the end for freshness. Savoy cabbage is an excellent cabbage for grilling: The smoke circulates freely through its crinkled leaves.",/recipes/1020310-ember-roasted-slaw-with-mint,Steven Raichlen,"cabbage, caraway seeds, cider vinegar, mint, mustard, dairy-free, nut-free, vegan, vegetarian, summer",Ember-Roasted Slaw With Mint,1020310 | |
| "dinner, lunch, weekday, grains and rice, main course, side dish",italian,"Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.",/recipes/1020378-tomato-risotto,David Tanis,"arborio rice, heirloom tomatoes, white wine, summer, vegetarian",Tomato Risotto,1020378 | |
| "brunch, dinner, lunch, weekday, grains and rice, salads and dressings, vegetables, main course, side dish",,"Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.",/recipes/1020388-farro-and-green-bean-salad-with-walnuts-and-dill,Colu Henry,"dill, farro, green beans, lemon, shallot, walnut, summer",Farro and Green Bean Salad With Walnuts and Dill,1020388 | |
| "dinner, lunch, poultry, sandwiches, main course",,"Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.",/recipes/1020385-pickle-brined-fried-chicken-sandwich,Alexa Weibel,"buttermilk, capers, chicken, mayonnaise, pickles",Pickle-Brined Fried Chicken Sandwich,1020385 | |
| "brunch, dinner, lunch, dips and spreads, vegetables, appetizer, side dish","american, italian","The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.",/recipes/1020389-crostini-alla-norma,Lidey Heuck,"basil, eggplant, onion, oregano, ricotta salata, tomato, fall, summer",Crostini alla Norma,1020389 | |
| "casseroles, vegetables, dessert, side dish",american,"Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don’t be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.",/recipes/1020384-tomato-cobbler-with-ricotta-biscuits,Tejal Rao,"butter, buttermilk, cherry tomatoes, ricotta, thyme, summer",Tomato Cobbler With Ricotta Biscuits,1020384 | |
| "dinner, weeknight, grains and rice, salads and dressings, vegetables, main course",,"This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.",/recipes/1020381-crispy-spiced-chickpeas-with-peppers-and-tomatoes,Melissa Clark,"bell pepper, chickpea, couscous, cumin, herbs, pomegranate seeds, thyme",Crispy Spiced Chickpeas With Peppers and Tomatoes,1020381 | |
| "brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish",,"This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It’s also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.",/recipes/1020387-cherry-tomato-and-white-bean-salad,Lidey Heuck,"cannellini beans, dijon mustard, garlic, olive oil, red onion, red wine vinegar, tomatoes, summer",Cherry Tomato and White Bean Salad,1020387 | |
| "snack, breads, finger foods, appetizer, dessert, side dish",,"This lightly sweet, slightly savory focaccia is delicious any time of day: Sprinkle the top with sugar after brushing it with melted butter and serve it alongside eggs for a special brunch. Or skip the extra sugar and add it to your next cheeseboard (it’s terrific with a sliver of salty cured meat and a wedge of hard pecorino). For cocktail hour, top it with honey and goat cheese for a lovely appetizer. But it’s really best at its simplest — devoured with your hands, straight out of the oven.",/recipes/1020379-peach-focaccia-with-thyme,Samantha Seneviratne,"active dry yeast, peach, stone fruit, thyme, summer",Peach Focaccia With Thyme,1020379 | |
| "easy, weekday, grains and rice, salads and dressings, main course, side dish",,"Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.",/recipes/1020363-rice-salad-with-currants-almonds-and-pistachios,David Tanis,"almond, pistachio, rice, tahini, vegan","Rice Salad With Currants, Almonds and Pistachios",1020363 | |
| "dinner, lunch, weekday, pastas, main course",,"This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.",/recipes/1020370-pasta-with-zucchini-feta-and-fried-lemon,Alison Roman,"feta, pasta, walnut, zucchini, vegetarian","Pasta With Zucchini, Feta and Fried Lemon",1020370 | |
| cocktails,french,"A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with just a hint of cassis), variations abound. Substitute sparkling wine for the aligoté, and it becomes a kir royale. Add red wine, and it’s a Bourgogne. If you’re over wine entirely, dry hard cider (and a splash of Calvados, if you’re feeling extra) turns the drink into a kir Normand, its name nodding to Normandy. Whatever base you choose, kirs easily veer saccharine when weighed down with a hefty pour of crème de cassis. Exercise restraint with the potent liqueur — aim for a more dusty rose hue than magenta — but feel free to drink in rapid succession.",/recipes/1020371-kir,Rebekah Peppler,"creme de cassis, white wine",Kir,1020371 | |
| "cookies and bars, pies and tarts, dessert",,"With a press-in-the-pan buttery cookie crust and a tangy jam filling that’s topped with almonds and Demerara sugar, this crostata is simple, homey and utterly delightful. A touch of whole-wheat flour gives the crust complexity and a gentle nutty flavor, while homemade blackberry jam spiked with lemon verbena makes the confection festive enough for guests. This recipe is adapted from Elizabeth Minchilli, a food writer in Rome, who often buys excellent-quality cherry jam for the filling. If you’d like to substitute store-bought jam, use 1 1/2 cups.",/recipes/1020361-blackberry-jam-crostata,Melissa Clark,"almond, blackberry, blueberry, lemon, summer",Blackberry Jam Crostata,1020361 | |
| "cakes, ice creams and sorbets, dessert",,"With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that’s creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it’s topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you’ve made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for <a href=""https://cooking.nytimes.com/recipes/1018581-snickerdoodles"">snickerdoodles</a>, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream — or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.",/recipes/1020375-mint-chocolate-chip-ice-cream-cake,Ali Slagle,"chocolate, hot fudge sauce, ice cream",Mint Chocolate Chip Ice Cream Cake,1020375 | |
| "dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish",,"Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer’s day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It’s also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it’s assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of <a href=""https://www.nytimes.com/2019/06/10/dining/tajin-seasoning.html"">Tajín</a>, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.",/recipes/1020374-spicy-watermelon-salad-with-pineapple-and-lime,Alexa Weibel,"feta, honey, lime, pineapple, red onion, watermelon, summer",Spicy Watermelon Salad With Pineapple and Lime,1020374 | |
| "brunch, dinner, lunch, weekday, pastries, pies and tarts, vegetables, appetizer, main course, side dish",,"Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.",/recipes/1020373-roasted-tomato-tart-with-ricotta-and-pesto,Alexa Weibel,"basil, crème fraîche, pesto, puff pastry, red onion, tomato, fall, summer",Roasted Tomato Tart With Ricotta and Pesto,1020373 | |
| "dinner, meat, main course",,"One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.",/recipes/1020351-peppery-lamb-with-shell-beans-and-cherry-tomatoes,David Tanis,"green beans, lamb, shell beans, tomato, summer",Peppery Lamb With Shell Beans and Cherry Tomatoes,1020351 | |
| "dinner, lunch, casseroles, dips and spreads, vegetables, main course",middle eastern,"This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.",/recipes/1020345-grilled-tomatoes-and-onions-with-feta-harissa-pine-nuts,Yotam Ottolenghi,"cilantro, feta, harissa, plum tomato, red onion, fall, summer",Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts,1020345 | |
| "seafood, main course",,"Assertively flavorful, lush-textured wild Pacific salmon — notably king, but also sockeye — are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It’s a fail-safe technique that guarantees against overcooking.",/recipes/1020346-wild-salmon-with-fennel-and-pistachios,Florence Fabricant,"fennel, pistachio, white wine, wild salmon fillets",Wild Salmon With Fennel and Pistachios,1020346 | |
| "dinner, poultry, main course",indian,"Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.",/recipes/1020350-bhatti-da-murgh-indian-grilled-chicken-with-whole-spices,Melissa Clark,"cardamom, chicken legs, garlic, ginger, yogurt",Bhatti da Murgh (Indian Grilled Chicken With Whole Spices),1020350 | |
| "breakfast, brunch, one pot, main course, side dish",,"How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that’s already deeply lovable. Make sure to skip preground Parmesan here: You’ll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top <a href=""https://cooking.nytimes.com/recipes/1020276-crispy-parmesan-eggs-with-radicchio-and-pea-salad"">a sharp, lemony salad</a>. When something’s this perfect, it’s hard to go wrong however you serve it.",/recipes/1020369-crispy-parmesan-eggs,Melissa Clark,"eggs, parmesan",Crispy Parmesan Eggs,1020369 | |
| cocktails,french,"Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page — and skip the cassis, so your drink doesn’t skew too saccharine.",/recipes/1020372-rose-cooler,Rebekah Peppler,"creme de cassis, lime juice, rosé, thyme",Rosé Cooler,1020372 | |
| "dinner, meat, poultry, main course",,"At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I’ve ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement — like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence — is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don’t omit any of them.",/recipes/1020376-jerk-chicken-with-pickled-bananas,Gabrielle Hamilton,"allspice berries, banana, chicken thighs, habañero, tabasco sauce, white vinegar, fall, spring, summer",Jerk Chicken With Pickled Bananas,1020376 | |
| "salads and dressings, vegetables, main course, side dish",,"Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.",/recipes/1020367-tomato-and-peach-salad-with-whipped-goat-cheese,Alexa Weibel,"goat cheese, lemon, mustard, peach, purslane, tomato, summer",Tomato and Peach Salad With Whipped Goat Cheese,1020367 | |
| "dinner, quick, weeknight, finger foods, poultry, main course",korean,"Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose <a href=""https://www.youtube.com/watch?v=T9uI1-6Ac6A"">video</a> for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, “Can you be my mom?”",/recipes/1020366-maangchis-cheese-buldak-fire-chicken,Sam Sifton,"chicken thighs, ginger, gochujang, mozzarella",Maangchi’s Cheese Buldak (Fire Chicken),1020366 | |
| "brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish",,"Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that’s been slathered with mascarpone or ricotta.",/recipes/1020368-zucchini-salad-with-pecorino-basil-and-almonds,Alexa Weibel,"almond, basil, capers, lemon, parsley, pecorino romano, shallot, zucchini, fall, summer","Zucchini Salad With Pecorino, Basil and Almonds",1020368 | |
| "dinner, grains and rice, vegetables, main course, side dish",,"Here’s a heartier, whole-grain alternative to traditional risotto that doesn’t require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.",/recipes/1020364-farro-risotto-with-sweet-corn-and-tomatoes,Lidey Heuck,"corn, farro, leek, lemon, parmesan, tarragon, tomato, white wine, fall, summer",Farro Risotto With Sweet Corn and Tomatoes,1020364 | |
| "cakes, ice creams and sorbets, dessert","american, italian","Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.",/recipes/1020365-spumoni-ice-cream-cake,Ali Slagle,"amaretti cookies, confectioners' sugar, ice cream, maraschino cherry, sprinkles, whipping cream",Spumoni Ice Cream Cake,1020365 | |
| "pies and tarts, dessert",british,"With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we’ve simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.",/recipes/1020360-banoffee-pie,Margaux Laskey,"banana, dulce de leche, graham cracker crumbs, instant coffee",Banoffee Pie,1020360 | |
| "dinner, lunch, soups and stews, main course",,"A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.",/recipes/1020332-charred-tomato-soup-with-coriander-and-cilantro,David Tanis,"cilantro, coriander, ricotta, sherry vinegar, tomato, summer, vegetarian",Charred Tomato Soup With Coriander and Cilantro,1020332 | |
| "snack, finger foods, ice creams and sorbets, dessert","american, thai","These pops are ice-cold versions of <a href=""https://cooking.nytimes.com/recipes/1014806-sticky-rice-with-mango"">mango sticky rice</a>, a beloved Thai dessert. Glutinous rice (also called sweet rice or sticky rice) can be tricky to find outside Asian markets and even trickier to cook: For the best texture, it should be soaked overnight, then steamed. You can cook about 1/2 cup uncooked sticky rice to yield the 1 cup cooked rice needed for this recipe, or you can simply buy a side of cooked sticky rice from your local Thai restaurant. Don’t be tempted to use any other kind of rice here; sticky rice’s signature chew is a big part of this popsicle’s appeal.",/recipes/1020358-mango-and-sticky-rice-popsicles,Samantha Seneviratne,"coconut milk, glutinous rice, mango, sticky rice, summer",Mango and Sticky Rice Popsicles,1020358 | |
| "parfaits and trifles, project, dessert",,"This Pavlova’s meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can’t get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it’s not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it’s best made the day you plan to serve it.",/recipes/1020334-raspberry-pavlova-with-peaches-and-cream,Melissa Clark,"cream, freeze-dried raspberries, peach, raspberries, sour cream, vanilla bean, summer",Raspberry Pavlova With Peaches and Cream,1020334 | |
| "snack, candies, cookies and bars, dessert","american, indian","Here’s a simple, no-bake sweet that riffs on peanut laddoos, a bite-size Indian confection made of ghee, sugar and nuts, with a chocolate coating inspired by buckeyes, the peanut butter and chocolate treat popular in Ohio. It was dreamed up by Hetal Vasavada, the blogger and author of the dessert cookbook “Milk & Cardamom,” which combines the traditional Indian flavors she grew up with and the Western sweets she encountered as an American kid in New Jersey. The cardamom, ghee and jaggery provide both an interesting twist to the traditional flavor combination and a slightly grittier texture, which Ms. Vasavada likens to that of a Butterfinger candy bar.",/recipes/1020349-peanut-laddoo-buckeye-balls,Priya Krishna,"cardamom, coconut oil, ghee, milk chocolate, peanut",Peanut Laddoo Buckeye Balls,1020349 | |
| "dinner, beans, main course, side dish",african,"A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.",/recipes/1020285-frejon-beans-in-coconut-milk,Yewande Komolafe,"coconut milk, lime, Nigerian honey beans",Frejon (Beans in Coconut Milk),1020285 | |
| "dinner, vegetables, main course, side dish",african,"Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches it accompanies — various pounded starches called fufu, fluffy steamed rice, boiled plantains or yams, to name a few — can come very much unadorned. While the leafy, hearty amaranth greens form the traditional base, mature spinach is a great substitute, and, though rare in Nigerian cuisine, collards or kale can also be used. It is crucial to blanch fresh greens and squeeze out as much liquid as possible before adding to the obe ata base of puréed tomatoes, peppers and onions. If using frozen greens, defrost ahead of time and repeat the squeezing process. The last thing you want to do is dilute all those incredible flavors you’ve spent time building.",/recipes/1020297-efo-riro-stewed-amaranth-greens,Yewande Komolafe,"amaranth greens, red palm oil, smoked mackerel, turmeric",Efo Riro (Stewed Amaranth Greens),1020297 | |
| "cakes, dessert",american,"Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The saltines add a nice saltiness, but you can substitute graham crackers or even chocolate wafers if you prefer things on the sweeter side. The addition of cream cheese makes the icebox filling thicker and more stable. And, while the cream firms up, the saltines absorb its moisture, becoming tender and making the cake easy to cut into impressively striped slices.",/recipes/1020318-flag-cake,Erin Jeanne McDowell,"blueberries, cream cheese, raspberries, saltine crackers, summer",Flag Cake,1020318 | |
| "dinner, weekday, seafood, main course",,"Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn’t in season.",/recipes/1020279-tomato-poached-fish-with-chile-oil-and-herbs,Alison Roman,"cod, fluke, garlic, halibut, tomatoes",Tomato-Poached Fish With Chile Oil and Herbs,1020279 | |
| "dinner, seafood, main course",,"This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don’t eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.",/recipes/1020317-grilled-swordfish-with-smoky-tomato-anchovy-salsa,David Tanis,"anchovies, swordfish, tomato, summer",Grilled Swordfish With Smoky Tomato-Anchovy Salsa,1020317 | |
| "non-alcoholic drinks, project","chinese, russian","To make this effervescent fermented tea, you will need a symbiotic culture of bacteria and yeast that is known by its acronym, Scoby. Also some already-brewed kombucha that you will most likely receive from the same source as the Scoby — a friend or the Internet. You'll need very clean glass jars in which to brew your sweetened tea and ferment it with your Scoby, and very clean clamp-top bottles into which to funnel it when you’re done. You’ll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle.",/recipes/1020295-kombucha,Sam Sifton,"black tea, ginger, kombucha, scoby",Kombucha,1020295 | |
| "dinner, quick, weeknight, beans, poultry, vegetables, main course",,"This entire dish is built for flavor — and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they’ll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.",/recipes/1020309-curry-chicken-breasts-with-chickpeas-and-spinach,Kay Chun,"baby spinach, chicken breast, chickpea, cilantro, curry powder",Curry Chicken Breasts With Chickpeas and Spinach,1020309 | |
| "dinner, quick, weeknight, seafood, vegetables, main course",asian,"This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.",/recipes/1020306-glazed-cod-with-bok-choy-ginger-and-oyster-sauce,Kay Chun,"bok choy, cod, ginger, oyster sauce, dairy-free, fall, spring, summer, winter","Glazed Cod With Bok Choy, Ginger and Oyster Sauce",1020306 | |
| "dinner, one pot, poultry, roasts, vegetables, main course",american,"In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That’s all you’ll need to make it a satisfying meal.",/recipes/1020305-skillet-mustard-chicken-with-spinach-and-carrots,Melissa Clark,"carrot, chicken thighs, coriander, dill, mustard, scallion, spinach, fall, spring, winter",Skillet Mustard Chicken With Spinach and Carrots,1020305 | |
| vegetables,,"Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.",/recipes/1020274-sweet-potatoes-with-tahini-butter,Samin Nosrat,"butter, lime, sesame seeds, sweet potato, tahini, vegetarian",Sweet Potatoes With Tahini Butter,1020274 | |
| "dinner, quick, weeknight, poultry, vegetables, main course",,"Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it’s combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.",/recipes/1020308-coconut-gochujang-glazed-chicken-with-broccoli,Kay Chun,"broccoli florets, chicken breast, coconut milk, ginger, gochujang, soy sauce",Coconut-Gochujang Glazed Chicken With Broccoli,1020308 | |
| "dinner, poultry, main course",american,"This superb style of fried chicken, found in southeastern Indiana, relies on a heavy use of black pepper. Wagner’s Village Inn, a bar and restaurant in Oldenburg, stays true to the old-school method of skillet-frying in lard, and makes some of the best fried chicken in the area. The use of lard results in a very rich flavor, but canola oil is an acceptable substitute. At Wagner’s, the cooks add two tablespoons of water to the skillet just before removing the fried chicken, believing it “seals in the flavor.” Maybe, maybe not, but it’s a festive finish to this exquisitely simple dish.",/recipes/1020267-indiana-fried-chicken,Michael Ruhlman,"chicken, lard",Indiana Fried Chicken,1020267 | |
| "brunch, weekday, salads and dressings, vegetables, main course",,"The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.",/recipes/1020276-crispy-parmesan-eggs-with-radicchio-and-pea-salad,Melissa Clark,"cucumber, kalamata olives, parmesan, radicchio, snap peas, tomato, vegetarian",Crispy Parmesan Eggs With Radicchio and Pea Salad,1020276 | |
| "dinner, weekday, poultry, main course",,"Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially welcome. It’s perfect for a picnic or light lunch and can be prepared well in advance of serving.",/recipes/1020240-cold-sesame-chicken,David Tanis,"chicken, ginger, peanut, scallion",Cold Sesame Chicken,1020240 | |
| "dinner, weekday, salads and dressings, seafood, vegetables, main course, side dish",thai,"When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.",/recipes/1020303-spicy-shrimp-with-blistered-cucumbers-corn-and-tomato,Colu Henry,"corn, cucumber, fish sauce, serrano pepper, shallot, shrimp, tomato, summer","Spicy Shrimp With Blistered Cucumbers, Corn and Tomato",1020303 | |
| "dinner, snack, finger foods, project, vegetables, main course, side dish","caribbean, latin american","Yuca, also known as cassava, is a root vegetable used around the world to make many beloved regional dishes as well as flour, tapioca and even laundry starch. It is similar to the potato, but it is harder, has a thicker brown skin and has a tough fiber running through its center. It often has a subtly floral, lightly sweet taste. Here, yuca is boiled, mixed with loads of mozzarella, then fried until golden brown to make bolitas de yuca y queso, a popular dish in Latin America that is also known as yuquitas rellenas or bollitos de yuca. The crunchy panko coating complements the creamy, melty center. For this particular recipe, fresh yuca works best. Frozen yuca retains too much water and could make the bolitas too mushy to hold their shape.",/recipes/1020302-bolitas-de-yuca-y-queso-fried-yuca-balls-stuffed-with-cheese,Kiera Wright-Ruiz,"cream, eggs, mozzarella, panko, yuca",Bolitas de Yuca y Queso (Fried Yuca Balls Stuffed With Cheese),1020302 | |
| "dinner, easy, lunch, quick, weekday, barbecues, burgers, meat, main course",american,"We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here’s </span><a href=""http://cooking.nytimes.com/guides/5-how-to-make-burgers""><span>our burger guide</span></a><span> for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.",/recipes/1020292-grilled-hamburgers,Sam Sifton,"ground beef, hamburger buns, pepper, salt",Grilled Hamburgers,1020292 | |
| "cakes, dessert",american,"Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in <a href=""https://timesmachine.nytimes.com/timesmachine/1972/05/21/82224385.html?pageNumber=430"">May 1972</a>. Her toil was worth the trouble: Eight months later, it was named the paper’s <a href=""https://timesmachine.nytimes.com/timesmachine/1973/01/21/99113021.html?pageNumber=291"">most requested dessert recipe of the year</a>. This is an adaptation of the version that appears in Ms. Heatter’s book “Happiness is Baking” (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/10530406-maida-heatter-recipes"">Maida Heatter dessert</a> instead.",/recipes/1020262-maida-heatters-chocolate-mousse-torte,Margaux Laskey,"coffee, confectioners' sugar, heavy cream, semisweet chocolate, vanilla",Maida Heatter’s Chocolate Mousse Torte,1020262 | |
| "dinner, lunch, weekday, sandwiches, vegetables, main course","american, middle eastern","Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.",/recipes/1020291-vegetarian-mushroom-shawarma-pitas,Alexa Weibel,"coriander, cumin, paprika, portobello, red cabbage, red onion, turmeric, vegetarian",Vegetarian Mushroom Shawarma Pitas,1020291 | |
| "dinner, easy, lunch, weekday, pastas, main course",italian,"This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.",/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon,Ali Slagle,"lemon, parmesan, pasta, ricotta",One-Pot Pasta With Ricotta and Lemon,1020290 | |
| "dinner, lunch, weekday, pastas, salads and dressings, main course, side dish",,"Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don’t add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you’re not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.",/recipes/1020263-lemony-farro-pasta-salad-with-goat-cheese-and-mint,Melissa Clark,"apricot, farro, goat cheese, mint, orzo, vegetarian",Lemony Farro Pasta Salad With Goat Cheese and Mint,1020263 | |
| "pastas, salads and dressings, side dish",,"Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don’t add the vegetables until just before serving so they maintain their crunch.",/recipes/1020264-green-goddess-pasta-salad,Melissa Clark,"arugula, fennel, peas, tortellini, vegetarian",Green Goddess Pasta Salad,1020264 | |
| "snack, non-alcoholic drinks, shakes and smoothies",mexican,"When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.",/recipes/1020269-mangonada,Daniela Galarza,"chamoy, mango, tajin",Mangonada,1020269 | |
| "pastas, salads and dressings, side dish",,"This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn’t melt the cheese.",/recipes/1020265-pasta-salad-with-summer-tomatoes-basil-and-olive-oil,Melissa Clark,"basil, capers, pasta, tomato","Pasta Salad With Summer Tomatoes, Basil and Olive Oil",1020265 | |
| "pastries, pies and tarts, dessert",american,"This slab pie is perfect for a party because it’s easy to transport, and it serves a crowd. Convenience aside, the true draw of this sheet-pan pie is the flaky, buttery crust and its rhubarb, blueberry and crystallized ginger filling. Cooking the fruit ahead of time results in a filling that is juicy but not soupy — and prevents the crust from absorbing too much liquid. Preparing the pie dough in the food processor is effortless and helps keep the butter cold, which leads to a flakier crust, but be careful not to over-process: Stop when the mixture is moist but still crumbly.",/recipes/1020280-blueberry-rhubarb-slab-pie,Samantha Seneviratne,"blueberries, butter, crystalized ginger, flour, rhubarb, sugar, fall, spring, summer",Blueberry-Rhubarb Slab Pie,1020280 | |
| "dinner, lunch, weekday, seafood, main course",,"The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year’s first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn’t compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.",/recipes/1020239-wild-salmon-with-chive-oil-and-lime-creme-fraiche,David Tanis,"chives, crème fraîche, lime, salmon, spring",Wild Salmon With Chive Oil and Lime Crème Fraîche,1020239 | |
| "dinner, quick, meat, steaks and chops, vegetables, main course",american,"Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that’s rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.",/recipes/1020278-one-pan-pork-chops-with-feta-snap-peas-and-mint,Melissa Clark,"feta, lemon, mint, pork chops, scallion, snap peas, spring, summer","One-Pan Pork Chops With Feta, Snap Peas and Mint",1020278 | |
| "lunch, pastas, salads and dressings, side dish",,"With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you’ve ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don’t overcook the pasta, and add it while still hot to the dressing, you really can’t go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.",/recipes/1020266-classic-pasta-salad-with-mozzarella-avocado-and-basil,Melissa Clark,"avocado, cherry, cucumber, mozzarella, pasta","Classic Pasta Salad With Mozzarella, Avocado and Basil",1020266 | |
| "snack, custards and puddings, dessert",american,"Banana pudding typically sits on the sweeter side of the dessert spectrum. Despite layers of instant pudding, vanilla cookies, sliced bananas and meringue or whipped cream, the sweet snack can feel a little one-note. But with a few simple tweaks and some new ingredients, it can feel fresh. The addition of buttermilk gives the custard a tangy zip of acidity, and tossing the Nilla Wafers with salted brown butter imparts a nutty, caramel-like flavor. Sour cream is incorporated into the whipped-cream topping, which helps the heavy cream stay firm while refrigerated and turning this into a fail-proof make-ahead dish. Garnishing the top with some more crushed cookies and chopped salted peanuts provides the pudding with crunch.",/recipes/1020277-buttermilk-banana-pudding-with-salted-peanuts,Grant Melton,"banana, buttermilk, heavy cream, peanut, vanilla, fall, spring, summer, winter",Buttermilk Banana Pudding With Salted Peanuts,1020277 | |
| "easy, quick, snack, dips and spreads, appetizer, side dish",middle eastern,"This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy — throw everything into the blender raw — though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.",/recipes/1020270-beet-dip-with-labneh,Tejal Rao,"beet, labneh, pomegranate molasses, walnut",Beet Dip With Labneh,1020270 | |
| "dinner, lunch, casseroles, grains and rice, main course, side dish",greek,"Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it’s vegan, too.",/recipes/1020273-baked-rice-with-white-beans-leeks-and-lemon,Ali Slagle,"almond, basmati rice, leek, parmesan, white beans","Baked Rice With White Beans, Leeks and Lemon",1020273 | |
| "easy, snack, dips and spreads, finger foods, appetizer",,"This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they’ll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that’s stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.",/recipes/1020272-tomato-bruschetta,Ali Slagle,"basil, bread, extra virgin olive oil, garlic, tomato, summer",Tomato Bruschetta,1020272 | |
| "dinner, weekday, salads and dressings, vegetables, main course",,"Here’s a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it’s a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.",/recipes/1020238-mediterranean-lentil-salad,David Tanis,"eggs, feta, lentils, potato, tomatoes, tuna",Mediterranean Lentil Salad,1020238 | |
| "breakfast, lunch, snack, breads, pastries",mexican,"Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning “shells,” comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.",/recipes/1020226-conchas-mexican-morning-buns,Julia Moskin,"active dry yeast, almond flour, cinnamon",Conchas (Mexican Morning Buns),1020226 | |
| "dinner, lunch, meat, tacos, main course",mexican,"Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico’s history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don’t want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.",/recipes/1020227-tacos-al-pastor,Julia Moskin,"chiles de árbol, corn tortillas, pineapple, pork tenderloin",Tacos al Pastor,1020227 | |
| "dinner, poultry, main course",,"Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.",/recipes/1020260-olive-oil-roasted-chicken-with-caramelized-carrots,Alison Roman,"carrot, chicken legs, lemon, olive oil",Olive Oil-Roasted Chicken With Caramelized Carrots,1020260 | |
| "easy, quick, non-alcoholic drinks",vietnamese,"This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.",/recipes/1020268-vietnamese-iced-coffee,Kay Chun,"dark roast coffee, sweetened condensed milk",Vietnamese Iced Coffee,1020268 | |
| "casseroles, grains and rice, main course",,"Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won’t yield the same smooth and creamy result that you’re looking for. You can also swap out the chicken stock for vegetable stock or water if you’re looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it’s hearty enough to keep you going until dinner.",/recipes/1020218-herby-polenta-with-corn-eggs-and-feta,Yotam Ottolenghi,"cilantro, corn, cornmeal, eggs, feta, polenta, scallion","Herby Polenta With Corn, Eggs and Feta",1020218 | |
| "lunch, snack, dips and spreads, side dish",,"Here’s a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.",/recipes/1020219-baked-ricotta-with-spring-vegetables,Florence Fabricant,"artichoke hearts, mushroom, ricotta",Baked Ricotta With Spring Vegetables,1020219 | |
| "barbecues, meat, project, main course",american,"Packer brisket is what you order at a barbecue restaurant. The brisket flat (the leaner, flatter of the two muscles that comprise a whole brisket) is what you’re more likely to find at the supermarket. Lacking the generous marbling of a packer, the flat tends to toughen and dry out during a long slow cook on your grill or smoker. But two simple techniques deliver a moist, tender brisket flat every time. The first is to cook the flat in a foil pan to shield the lean meat from the heat. The second is to drape the brisket flat with a layer of bacon, which renders its fat during cooking, basting the meat and keeping it moist. Then there’s the bonus: You get to eat barbecued bacon along with your brisket.",/recipes/1020183-bacon-barbecued-brisket-flat,Steven Raichlen,"bacon, brisket",Bacon-Barbecued Brisket Flat,1020183 | |
| "barbecues, meat, project, main course",american,"The packer brisket, so called because that’s how it’s labeled by the packing house, is the Mount Everest of barbecue: magnificent, imposing and intimidating. It’s challenging on account of its size (12 to 14 pounds) and its anatomy: two distinct muscles (one lean, one fat), both loaded with collagen, a tough connective tissue. To do it justice, season the meat assertively. You’ll smoke it low and slow for a period that can last up to 12 hours, then let it rest in an insulated cooler for 1 to 2 hours to allow the meat to relax and the juices to redistribute. Get all the details right and you’ll be rewarded with the ultimate brisket: spicy bark (the crusty exterior); moist, luscious, tender meat; and a smoke flavor that seems to go on forever.",/recipes/1020184-texas-hill-country-style-smoked-brisket,Steven Raichlen,brisket,Texas Hill Country-Style Smoked Brisket,1020184 | |
| "dinner, barbecues, meat, project, main course",,"Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don’t have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you’re not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.",/recipes/1020242-grilled-pork-with-whole-spices-and-garlic-bread,Melissa Clark,"bread, butter, garlic, pork shoulder, thyme, spring, summer",Grilled Pork With Whole Spices and Garlic Bread,1020242 | |
| "cakes, dessert",,"Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let’s not call it a tiramisù, because it’s really not authentic or traditional.) It’s more like a simplified trifle, as it has no custard sauce or whipped cream, but it’s rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb’s syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.",/recipes/1020196-easy-rhubarb-trifle,David Tanis,"crème fraîche, ladyfingers, mascarpone, rhubarb, spring",Easy Rhubarb Trifle,1020196 | |
| "cakes, dessert",american,"This Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes call for coloring the individual layers of cake batter, but here, the frosting is tinted, creating an impressive rainbow inside each slice. The batter uses egg whites for a light, fluffy, just-sweet-enough layer cake, while the leftover egg yolks in the frosting make it smooth and creamy. We’ve included instructions for making the ombré and piped versions of the cake below, but you’ll need to make an extra half-batch of frosting for the piped version. A standard mixer cannot accommodate more than one batch of frosting at a time, so you’ll need to make the half-batch separately, then combine them before coloring and frosting.",/recipes/1020257-rainbow-cake,Erin Jeanne McDowell,"egg, flour, food coloring, milk, sugar",Rainbow Cake,1020257 | |
| "dinner, lunch, vegetables, appetizer, main course, side dish",american,"This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn’t try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.",/recipes/1020248-boiled-whole-artichokes-with-mayonnaise,Gabrielle Hamilton,"artichoke, egg, lemon, spring, summer",Boiled Whole Artichokes With Mayonnaise,1020248 | |
| "dinner, lunch, burgers, main course",american,"This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core. There’s debate over whether the burger originated at <a href=""https://www.5-8club.com/"">5-8 Club</a> or <a href=""http://mattsbar.com/"">Matt’s Bar</a>; both have drawn locals and tourists alike since the 1950s. The Juicy Lucy method takes some practice — you’ll need to make sure the edges of the stacked patties are properly sealed so that the melted cheese gushes out with every bite instead of making a mess in the skillet — but the results far outweigh the challenge. Because the ingredient list is short (an unassuming bun, a smattering of pickles and a pile of caramelized onions), you’ll need to season with abandon. You may be tempted to use an expensive craft cheese, but sliced American cheese is the only way to go for tradition and meltability.",/recipes/1020256-juicy-lucy-burger,Alexa Weibel,"American cheese, ground beef, onion",Juicy Lucy Burger,1020256 | |
| "dinner, quick, seafood, main course",middle eastern,"This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with <a href=""https://cooking.nytimes.com/recipes/1020250"">sheveed polo</a> (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.",/recipes/1020253-roasted-dill-salmon,Naz Deravian,"lime juice, rice, saffron, salmon fillet",Roasted Dill Salmon,1020253 | |
| "cookies and bars, dessert",american,"Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.",/recipes/1020254-perfect-black-and-white-cookies,Melissa Clark,"cocoa powder, sour cream, unsweetened chocolate",Perfect Black and White Cookies,1020254 | |
| "snack, non-alcoholic drinks","american, mexican","<a href=""https://cooking.nytimes.com/recipes/1020251"">Horchata</a>, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining the solids, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day.",/recipes/1020252-dirty-horchata,Kiera Wright-Ruiz,"cinnamon, coffee, condensed milk, espresso, milk, nutmeg, rice, spring, summer",Dirty Horchata,1020252 | |
| non-alcoholic drinks,"mexican, spanish","Horchata is a Latin American beverage that’s made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version that’s made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food — or try this <a href=""https://cooking.nytimes.com/recipes/1020252"">dirty horchata</a> recipe for a caffeine kick.",/recipes/1020251-horchata,Kiera Wright-Ruiz,"almond, cinnamon, rice, sugar, dairy-free",Horchata,1020251 | |
| "dinner, poultry, main course",,"A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.",/recipes/1020232-roasted-chicken-with-lemon-glazed-rhubarb,Melissa Clark,"chicken, rhubarb, thyme, spring",Roasted Chicken With Lemon-Glazed Rhubarb,1020232 | |
| "brunch, dinner, lunch, weekday, salads and dressings, seafood, main course",american,"In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it’s not much of a fuss.",/recipes/1020237-new-shrimp-louie-poached-shrimp-salad,Alison Roman,"avocado, egg, green beans, lettuce, shrimp",New Shrimp Louie (Poached Shrimp Salad),1020237 | |
| "dinner, roasts, main course",american,"This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There’s no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it’s ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It’s quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw. | |
| <strong></strong>",/recipes/1020195-barbecue-country-style-pork-ribs,David Tanis,"cabbage, molasses, orange, paprika, pork ribs",Barbecue Country-Style Pork Ribs,1020195 | |
| "grains and rice, side dish",middle eastern,"This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this <a href=""https://cooking.nytimes.com/recipes/1020253"">roasted dill salmon</a>.",/recipes/1020250-sheveed-polo-dill-rice,Naz Deravian,"basmati rice, dill, nut-free, vegetarian",Sheveed Polo (Dill Rice),1020250 | |
| "dinner, quick, weekday, barbecues, main course",,"If you’ve ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they’re sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don’t recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.",/recipes/1020247-mexican-hot-dogs,Kiera Wright-Ruiz,"avocado, bacon, hot dogs, jalapeño, onion, pepper, tomato",Mexican Hot Dogs,1020247 | |
| "poultry, main course",,"Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it’s spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it’s marinated in the sauce. Then, it’s sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it’s drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.",/recipes/1020245-chimichurri-chicken,Ali Slagle,"chicken, chicken breast, chicken thigh, garlic, oregano, parsley, red pepper flakes",Chimichurri Chicken,1020245 | |
| "dinner, weekday, burritos and nachos, casseroles, main course","american, mexican","Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.",/recipes/1020244-vegetarian-bean-and-cheese-enchiladas,Ali Slagle,"bell pepper, black beans, cheddar, chile powder, cumin, monterey jack cheese, tomato, tortilla, vegetarian",Vegetarian Bean and Cheese Enchiladas,1020244 | |
| "beans, main course",,"This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don’t skip the splash of water — it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.",/recipes/1020243-tofu-scramble,Ali Slagle,"cumin, scallion, soy sauce, tofu, turmeric, vegan, vegetarian",Tofu Scramble,1020243 | |
| "dinner, beans, noodles, soups and stews, main course",middle eastern,"Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can’t find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.",/recipes/1020205-ash-reshteh-persian-greens-bean-and-noodle-soup,Samin Nosrat,"chickpea, herbs, lentils, spinach, white beans","Ash Reshteh (Persian Greens, Bean and Noodle Soup)",1020205 | |
| "salads and dressings, vegetables, side dish",middle eastern,"Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.",/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad,Samin Nosrat,"cucumber, herbs, lime, red onion, tomato","Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)",1020212 | |
| "poultry, soups and stews, main course",middle eastern,"Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.",/recipes/1020224-khoresh-e-fesenjoon-persian-chicken-stew-with-pomegranate-and-walnuts,Samin Nosrat,"chicken thighs, pomegranate juice, pomegranate molasses, pomegranate seeds, saffron, turmeric, walnut",Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts),1020224 | |
| cocktails,,"This simple recipe takes the 3-2-1 spritz formula to heart, relying on just three quality ingredients. Amari styles vary wildly in viscosity and flavor, from intensely bitter to lightly sweet and floral, which means different bottles match different moods. To make sure you’re always prepared, stock a few of the bitter liqueurs and start drinking. Current favorites include French China-China (spiced, earthy and orange-based), Sicilian Averna (sweet, citrusy), Californian Lo-Fi Gentian Amaro (juicy, floral) and Brooklyn-based Forthave Spirits Marseille Amaro (herbal, with warm spices). To these, add any hyper-regional bottles you’ve tucked into a suitcase. All spritz nicely, especially when paired with a lime wheel.",/recipes/1020201-amaro-spritz,Rebekah Peppler,"amaro, lime, sparkling wine, fall, spring, summer, winter",Amaro Spritz,1020201 | |
| "dinner, beans, meat, soups and stews, main course",middle eastern,"Iran’s most beloved and ubiquitous peasant dish, abgoosht (or “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.",/recipes/1020206-abgoosht-persian-lamb-and-chickpea-stew,Samin Nosrat,"lamb shanks, turmeric",Abgoosht (Persian Lamb and Chickpea Stew),1020206 | |
| "easy, quick, condiments, salads and dressings, side dish",middle eastern,"Yogurt, both plain and with cucumbers, is everywhere on Iranian tables — the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don’t skip the dried mint and dried dill, which add dimension to the fresh herbs.",/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt,Samin Nosrat,"cucumber, greek yogurt, herbs, walnut",Mast-o Khiar (Persian Cucumber and Herb Yogurt),1020213 | |
| "dinner, quick, weekday, poultry, main course",,"This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it’s a terrific weeknight dish that’s fast but never bland. The key here is to let the turkey get deeply brown, so don’t move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.",/recipes/1020222-spicy-turkey-stir-fry-with-crisp-garlic-and-ginger,Melissa Clark,"cilantro, ginger, ground turkey, scallion",Spicy Turkey Stir-Fry With Crisp Garlic and Ginger,1020222 | |
| "lunch, vegetables, appetizer, side dish",french,"You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes’ sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.",/recipes/1020194-roasted-artichokes-with-anchovy-mayonnaise,David Tanis,"anchovy, artichoke, mayonnaise",Roasted Artichokes With Anchovy Mayonnaise,1020194 | |
| cocktails,,"This simple variation gets a one-two punch of bitter quinine from both tonic and Lillet Blanc. A fortified white wine-based apéritif made outside Bordeaux, Lillet (pronounced lee-LAY) is golden hued, citrus forward and has been clinking around bars since 1872. Since all the ingredients in the cocktail (Lillet, bubbles, tonic) skew somewhat sweet — in spite of quinine’s bitter notes — make sure to seek out both dry tonic and dry sparkling wine to avoid crossing over to saccharine. If you don’t have access to dry tonic, you can also use equal parts tonic and club soda.",/recipes/1020202-tonic-spritz,Rebekah Peppler,"dry sparkling wine, lemon, lillet blanc, tonic water, fall, spring, summer, winter",Tonic Spritz,1020202 | |
| "ice creams and sorbets, noodles, dessert",middle eastern,"Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you’ll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It’s incredibly refreshing and the ideal end to a rich meal filled with complex flavors.",/recipes/1020214-faloodeh-persian-lime-and-rose-water-granita-with-rice-noodles,Samin Nosrat,"lime juice, rice noodles, rose water, sour cherry, sugar",Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles),1020214 | |
| "grains and rice, side dish",middle eastern,"No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.” Tahdig is a highlight of Persian cuisine, and it can be made of rice, potatoes, lettuce or bread, as it is here. If you can’t get your hands on lavash bread, use a thin flour tortilla to line the bottom of the pot. Tahdig is easiest to prepare in a nonstick pot, but you could also prepare it in a cast-iron Dutch oven by reducing the heat to low and extending the cooking time to 50 minutes.",/recipes/1020207-polo-ba-tahdig-persian-rice-with-bread-crust,Samin Nosrat,"basmati rice, lavash, saffron, tortilla",Polo Ba Tahdig (Persian Rice With Bread Crust),1020207 | |
| "brunch, lunch, vegetables, appetizer, main course, side dish",middle eastern,"Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite. Washing and picking through the piles of herbs can be overwhelming if you’re not used to staring down a mountain of produce, so feel free to prepare them in advance. I particularly love kuku sabzi for the contrast between its vivid-green herbaceous interior and its dark, sweet crust. Kuku is traditionally served with flatbread and a selection of crunchy and acidic condiments to balance the sweetness of the herbs; my favorites are fresh radishes, the chopped eggplant pickles called liteh and chunks of soft, salty feta cheese. Leftover kuku slathered with <a href=""https://cooking.nytimes.com/recipes/1020213"">mast-o khiar</a> makes for a wonderful sandwich.",/recipes/1020203-kuku-sabzi-persian-herb-frittata,Samin Nosrat,"cilantro, dill, eggs, herbs, parsley, turmeric",Kuku Sabzi (Persian Herb Frittata),1020203 | |
| "meat, soups and stews, main course",middle eastern,"There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.",/recipes/1020209-khoresh-e-ghormeh-sabzi-persian-herb-bean-and-lamb-stew,Samin Nosrat,"beef, fenugreek, kidney bean, lamb shoulder, rice, saffron","Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)",1020209 | |
| "dinner, lunch, weekday, pastas, main course",italian,"Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.",/recipes/1020236-quick-ragu-with-ricotta-and-lemon,Sarah Copeland,"fennel seeds, ground beef, lemon, red wine, ricotta, sambal oelek",Quick Ragù With Ricotta and Lemon,1020236 | |
| "dinner, seafood, vegetables, main course",american,"A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you’ll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)",/recipes/1020234-green-goddess-salmon-with-potatoes-and-snap-peas,Sarah Copeland,"herbs, mayonnaise, new potato, potato, salmon, snap peas, yogurt, spring, summer",Green Goddess Salmon With Potatoes and Snap Peas,1020234 | |
| "dinner, quick, pizza and calzones, main course",american,"You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can’t find it refrigerated, you’ll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge — or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it’s not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.",/recipes/1020233-sheet-pan-pizza-with-asparagus-and-arugula,Susan Spungen,"arugula, asparagus, mozzarella, parsley, pizza dough",Sheet-Pan Pizza With Asparagus and Arugula,1020233 | |
| "dinner, for two, lunch, weekday, pastas, main course",italian,"Burrata — a cousin of mozzarella with a creamy core — is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.",/recipes/1020235-spaghetti-with-burrata-and-garlic-chile-oil,Sarah Copeland,"burrata, fennel, garlic, red pepper flakes, spaghetti",Spaghetti With Burrata and Garlic-Chile Oil,1020235 | |
| "grains and rice, side dish",caribbean,"I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.",/recipes/1020231-paul-carmichaels-curried-rice,Sam Sifton,"butter, curry leaves, curry powder, habanero, oyster sauce",Paul Carmichael’s Curried Rice,1020231 | |
| "dinner, lunch, quick, noodles, poultry, vegetables, main course","american, asian","Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they’re given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that’s also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.",/recipes/1020230-chicken-and-mango-soba-salad-with-peanut-dressing,Susan Spungen,"chicken, cilantro, ginger, mango, peanut butter, snap peas, soba noodles",Chicken and Mango Soba Salad With Peanut Dressing,1020230 | |
| "dinner, quick, one pot, poultry, main course","american, italian","Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.",/recipes/1020229-chicken-caprese,Susan Spungen,"basil, chicken breast, mozzarella, pesto, tomato",Chicken Caprese,1020229 | |
| "dinner, meat, soups and stews, main course",middle eastern,"Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.",/recipes/1020210-khoresh-e-bademjoon-persian-lamb-eggplant-and-tomato-stew,Samin Nosrat,"japanese eggplant, lamb shoulder, rice, saffron, turmeric","Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)",1020210 | |
| "breakfast, brunch, breads, cakes, quick breads",american,"Classic strawberry muffins get a few modern twists in this cheery take. First, egg yolks replace whole eggs, resulting in a richer, more flavorful crumb. The muffins get a double dose of strawberries: diced fresh berries in the batter and an optional dusting of freeze-dried strawberries on top. Finally, a reserved egg white is tossed with sugar and sliced almonds to make a crunchy topping for the muffins. As always, for the best flavor, pick the ripest, brightest strawberries of the bunch.",/recipes/1020228-strawberry-muffins-with-candied-almonds,Jerrelle Guy,"almonds, lemon, milk, strawberries, spring, summer",Strawberry Muffins With Candied Almonds,1020228 | |
| "dinner, lunch, seafood, main course",,"Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes — not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.",/recipes/1020193-red-curry-mussels-and-roasted-sweet-potatoes,David Tanis,"coconut milk, mussels, sweet potato",Red Curry Mussels and Roasted Sweet Potatoes,1020193 | |
| "dinner, weekday, pastas, main course",,"These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn’t require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.",/recipes/1020204-ricotta-dumplings-with-buttered-peas-and-asparagus,Alison Roman,"asparagus, pea shoots, peas, ricotta, spring, vegetarian",Ricotta Dumplings With Buttered Peas and Asparagus,1020204 | |
| "breakfast, weekday, one pot, vegetables, main course",,"Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.",/recipes/1020199-skillet-greens-with-runny-eggs-peas-and-pancetta,Melissa Clark,"bacon, chard, eggs, peas, scallion, spring","Skillet Greens With Runny Eggs, Peas and Pancetta",1020199 | |
| "dinner, poultry, roasts, main course",middle eastern,"This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don’t have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za’atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za’atar blend on hand, you’ll need about 1/2 cup to coat the chicken.",/recipes/1020225-roast-chicken-with-lemon-and-zaatar,Susan Spungen,"chicken, coriander, greek yogurt, lemon, sesame seeds",Roast Chicken With Lemon and Za’atar,1020225 | |
| "brunch, dinner, lunch, weekday, casseroles, vegetables, main course","american, southern","This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.",/recipes/1020221-baked-eggs-with-kale-bacon-and-cornbread-crumbs,Lidey Heuck,"bacon, cornbread, eggs, kale, onion","Baked Eggs With Kale, Bacon and Cornbread Crumbs",1020221 | |
| "brunch, dinner, lunch, weekday, salads and dressings, seafood, main course",french,"Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner — fit for company and easy enough for a weeknight.",/recipes/1020220-sheet-pan-roasted-salmon-nicoise-salad,Lidey Heuck,"anchovy, green beans, lettuce, olives, potato, salmon, tomato, spring, summer",Sheet-Pan Roasted Salmon Niçoise Salad,1020220 | |
| "dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish","american, asian","Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.",/recipes/1020217-cucumber-salad-with-roasted-peanuts-and-chile,Sue Li,"chili oil, cilantro, cucumber, peanut, peanut butter",Cucumber Salad With Roasted Peanuts and Chile,1020217 | |
| "dinner, lunch, weeknight, noodles, salads and dressings, vegetables, main course",asian,"This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.",/recipes/1020216-rice-noodle-salad-with-salted-peanuts-and-herbs,Melissa Clark,"carrot, cucumber, fish sauce, herbs, radish, rice noodles, fall, spring, summer",Rice Noodle Salad With Salted Peanuts and Herbs,1020216 | |
| "easy, quick, noodles, times classics, appetizer, side dish",chinese,"Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. “The art is in the balance,” Mr. Schoenfeld said at the time, “between the salt and sweet, the sweet and the fire, and the fire and the acidity.”",/recipes/9558-takeout-style-sesame-noodles,Sam Sifton,"peanut butter, sesame paste, vegetarian",Takeout-Style Sesame Noodles,9558 | |
| "cakes, dessert",australian,"This trifle is inspired by one of Sydney’s most exquisite cakes — layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend’s wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it’s O.K.: The cake still comes together beautifully.",/recipes/1020208-watermelon-rose-trifle,Tejal Rao,"almond, confectioners' sugar, pistachio, rose water, strawberries, watermelon",Watermelon-Rose Trifle,1020208 | |
| "dinner, noodles, pastas, main course",american,"Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It’s dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There’s enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.",/recipes/1020215-lemony-pasta-with-asparagus-and-white-beans,Melissa Clark,"asparagus, lemon, parmesan, parsley, pasta, white beans",Lemony Pasta With Asparagus and White Beans,1020215 | |
| "brunch, dinner, main course",indian,"This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.",/recipes/1016158-indian-spiced-tomato-and-egg-casserole,Melissa Clark,"eggs, potato, tomato",Indian-Spiced Tomato and Egg Casserole,1016158 | |
| "dinner, pastas, main course",italian,"Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.",/recipes/12148-linguine-with-clams-roasted-tomatoes-and-caramelized-garlic,Melissa Clark,"clams, pasta","Linguine With Clams, Roasted Tomatoes and Caramelized Garlic",12148 | |
| "easy, quick, appetizer, main course",,"This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.",/recipes/1012796-sea-scallops-with-brown-butter-capers-and-lemon,Alex Witchel,"gluten-free, sea scallop, seafood","Sea Scallops With Brown Butter, Capers and Lemon",1012796 | |
| "dinner, main course",,"This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fiery side, a squirt of sriracha does the trick. And if you or your family feel the need for meat to complete the meal, a side of grilled sausages would fill the bill beautifully.",/recipes/1016159-beet-greens-and-cheddar-crumble,Melissa Clark,"beets, cheese, greens","Beet, Greens and Cheddar Crumble",1016159 | |
| "dinner, easy, quick, pastas, main course",,"Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that’s also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright green purée, flecked with darker bits of chopped parsley. Don’t skimp on the anchovies; they underscore the ocean flavor of the kelp, adding an appealing umami richness.",/recipes/1020190-lemony-pasta-with-kelp-chile-and-anchovies,Melissa Clark,"anchovy fillets, kelp, parsley, rigatoni, seaweed","Lemony Pasta With Kelp, Chile and Anchovies",1020190 | |
| "dinner, main course",mexican,"You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you’d prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.",/recipes/1016157-black-bean-chorizo-casserole-with-pickled-onions,Melissa Clark,"black beans, chorizo, onion",Black Bean Chorizo Casserole with Pickled Onions,1016157 | |
| "dinner, easy, poultry, roasts, main course",,"Two types of seaweed add flavor and crunch to this otherwise classic golden, roast chicken. A lemon-scented compound butter seasoned with dried red dulse (a mild type of seaweed) adds richness and a mineral, saline character to the bird, which is roasted with kelp and potatoes. As the chicken fat renders, it coats the vegetables, bronzing the potatoes and making the kelp as crisp as seaweed snacks. You do need to plan ahead to source the seaweed and marinate the chicken, but the reward is a robust, one-pan chicken dinner that hits all the right savory notes.",/recipes/1020189-roast-chicken-with-crunchy-seaweed-and-potatoes,Melissa Clark,"chicken, kelp, lemon, potato, seaweed",Roast Chicken With Crunchy Seaweed and Potatoes,1020189 | |
| "dinner, beans, soups and stews, main course",,"Cooking dried beans with seaweed is a traditional method of adding flavor that’s also thought to mitigate some of the gas-inducing enzymes present in the legumes. Here, white beans are simmered with briny dried kombu to add depth, then mixed with slivered kelp for freshness and a slight crunch. It’s a play on white beans with escarole, but with the flavor of the sea.",/recipes/1020191-creamy-white-bean-and-seaweed-stew-with-parmesan,Melissa Clark,"cannellini beans, kombu, parmesan, seaweed",Creamy White Bean and Seaweed Stew With Parmesan,1020191 | |
| "dinner, poultry, main course",mexican,"These crunchy, tube-shaped flautas ahogadas — the name roughly translates to “drowned flutes” — are served in a pool of spicy tomatillo sauce, and the idea is to slather each bite in the sauce as you eat. They’re immensely popular in Mexico City, where they’re prepared using long corn tortillas specifically made for the dish. This faster version uses standard corn tortillas and a quick rotisserie chicken filling, but the tomatillo sauce, which is tart with an underlying sweetness, deserves to be made from scratch. Prepare it a day in advance or freeze it to save time. It’s worth making a double batch of the sauce, because it brightens up just about anything: tacos, quesadillas or eggs.",/recipes/1020200-chicken-flautas-ahogadas,Lesley Téllez,"chicken, cilantro, cotija, serrano chili, tomatillo",Chicken Flautas Ahogadas,1020200 | |
| "dinner, appetizer",italian,"Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a way, shielded from being worked very hard, unlike cuts lower on the animal. As for all of us, the closer to the ground the muscle lives, the tougher becomes the work. Some chefs have a real affinity for the harder-working muscles. Top round, for example, is also often called for in carpaccio recipes and is cut from a muscle that has to work harder, and therefore, is thought to have more character, and more flavor. I would gently warn that harder-working muscles come with a little more “chew.” Try it here, as written, with sure success, then explore other cuts if you're interested.",/recipes/1020186-beef-carpaccio,Gabrielle Hamilton,"arugula, beef tenderloin, parmesan, truffle oil, high protein",Beef Carpaccio,1020186 | |
| "dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course",american,"The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.",/recipes/1020198-hot-brown,Sara Bonisteel,"bacon, bread, pecorino romano, tomato, turkey breast",Hot Brown,1020198 | |
| "dinner, meat, soups and stews, main course","american, mexican","Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend — black peppercorns, cumin and garlic — plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.",/recipes/1020065-carne-guisada-con-papas,Rachel Wharton,"bottom round steak, serrano chile",Carne Guisada con Papas,1020065 | |
| "dinner, poultry, roasts, vegetables, main course",american,"Marsala and chicken don’t always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You’ll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It’s veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.",/recipes/1020131-marsala-marinated-chicken-with-roasted-vegetables,Charlotte Druckman,"chicken thighs, dijon mustard, marsala, mushroom, oregano, shallot",Marsala-Marinated Chicken With Roasted Vegetables,1020131 | |
| "dinner, casseroles, meat, main course",,"This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.",/recipes/1020154-eggplant-lamb-and-yogurt-casserole,Yotam Ottolenghi,"canned plum tomatoes, eggplant, feta, greek yogurt, ground lamb, oregano","Eggplant, Lamb and Yogurt Casserole",1020154 | |
| "dinner, easy, meat, tacos, main course","american, mexican","In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses on the Mexican-American food he grew up on in South Texas, created this dish based on the rolled tacos served for nearly seven decades at the Malt House in San Antonio, a beloved Texas Mexican spot that was demolished in 2018. The meat is flavored with what Mr. Medrano calls the “holy trinity,” a Texas Mexican spice paste of peppercorns, cumin and garlic. While many Mexican-Americans soften the tortillas in hot oil as for enchiladas, Mr. Medrano dips them in caldito, a broth created from the picadillo liquid.",/recipes/1020066-tacos-de-picadillo,Rachel Wharton,"corn tortillas, ground beef, salsa",Tacos de Picadillo,1020066 | |
| "pies and tarts, dessert",,"With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that’s a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare ahead: You can bake and chill the pie up to 3 days ahead, then add the whipped cream and orange zest up to 6 hours before serving. Keep the pie refrigerated until just before you cut it.",/recipes/1020181-tamarind-cream-pie,Melissa Clark,"condensed milk, graham cracker crumbs, tamarind",Tamarind Cream Pie,1020181 | |
| "easy, vegetables, side dish",american,"In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book “Italian Food.” She warned readers that Marsala and carrots may sound like “an unsuitable combination,” but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.",/recipes/1020132-parsnips-and-apples-with-marsala,Charlotte Druckman,"apple, marsala, parsnip",Parsnips and Apples With Marsala,1020132 | |
| "dinner, weekday, pastas, main course",,"Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs — they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.",/recipes/1020173-creamy-cauliflower-pasta-with-pecorino-bread-crumbs,Alison Roman,"bread crumbs, cauliflower, pasta, pecorino, vegetarian",Creamy Cauliflower Pasta With Pecorino Bread Crumbs,1020173 | |
| "cakes, dessert",,"Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, “The Modern Italian Cook.” It’s simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It’s a perfect pairing, improved upon when baked into this cake, especially when berries are in season.",/recipes/1020133-strawberry-marsala-cake,Charlotte Druckman,"marsala, strawberries, superfine sugar",Strawberry-Marsala Cake,1020133 | |
| "weekday, grains and rice, main course",,"A bowl of rice with vegetables makes a healthy and delicious meal, especially if the rice is whole grain. Whole-grain rice comes in many colors, from golden amber to rusty red to purplish black. This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which is pleasantly chewy. In Thailand, black sticky rice is most often used to make sweet rice pudding with coconut milk, but it tastes very good in combination with savory ingredients. If sticky rice is not your thing, you could use Chinese black “forbidden rice,” or any other whole-grain rice. With stir-fried greens and shiitake mushrooms, this visually stunning dish is full of goodness, kissed with ginger, garlic and sesame.",/recipes/1020177-black-rice-bowl-with-bok-choy-and-mushrooms,David Tanis,"black rice, bok choy, chiles de árbol, shiitake, vegan, vegetarian",Black Rice Bowl With Bok Choy and Mushrooms,1020177 | |
| "easy, quick, sauces and gravies, side dish","asian, chinese","In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant in the Peninsula Hotel on Kowloon got it into his head to name the funky new condiment he’d come up with after the status mark on the bottle of Remy Martin at the bar: “XO,” extra old, rare, very expensive. The stuff was a hit: dried scallops and dried shrimp, a ton of chiles, a faint pork-smokiness and a whisper of allium, expensive to make and worth it for the flavor-enhancing pop. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Recipes for XO vary wildly, save for those scallops and shrimp. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.”",/recipes/1020182-xo-sauce,Sam Sifton,"bacon, chiles, dried scallops, dried shrimp",XO Sauce,1020182 | |
| "dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish",middle eastern,"This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don’t hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.",/recipes/1020187-spiced-chickpea-salad-with-tahini-and-pita-chips,Julia Moskin,"chickpea, greens, mint leaves, pita, tahini, dairy-free, healthy, high fiber, low cholesterol, vegan, vegetarian",Spiced Chickpea Salad With Tahini and Pita Chips,1020187 | |
| "dinner, lunch, weeknight, finger foods, sandwiches, appetizer, main course",,"Trust Ina Garten to take two big food trends — cauliflower and toast — and combine them into something completely fresh. This recipe, adapted from her 2018 cookbook, “Cook Like a Pro,” is a bit like an open-face grilled cheese sandwich with a nutty layer of roasted cauliflower, and spiked with nutmeg and paprika. We made it vegetarian by leaving out the prosciutto, and also lightened up on the cheese. It makes a vegetarian dinner with soup and salad, or a good snack with drinks.",/recipes/1020188-cheesy-cauliflower-toasts,Julia Moskin,"cauliflower, cheese, gruyère, toast, vegetarian",Cheesy Cauliflower Toasts,1020188 | |
| "dinner, easy, for one, for two, lunch, quick, weekday, beans, salads and dressings, vegetables, main course, side dish",,"In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that’s worth seeking out if it’s not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.",/recipes/1020185-white-beans-with-radishes-miso-and-greens,Colu Henry,"arugula, miso, pea shoots, radish, white beans, high fiber, vegetarian","White Beans With Radishes, Miso and Greens",1020185 | |
| "dinner, roasts, main course",french,"In France, gigot d’agneau — leg of lamb — is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it’s also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it’s ready for the oven.",/recipes/1020159-leg-of-lamb-with-savory-beans,David Tanis,"carrot, leg of lamb, white beans, spring",Leg of Lamb With Savory Beans,1020159 | |
| "dinner, poultry, main course",,"Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.",/recipes/1020140-chicken-with-prosciutto-and-sage,Florence Fabricant,"chicken thigh, fennel, fingerling potatoes, prosciutto, sage",Chicken With Prosciutto and Sage,1020140 | |
| "dinner, casseroles, main course",jewish,"In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.",/recipes/1020158-matzo-lasagna,Melissa Clark,"basil, matzo, mozzarella, ricotta, tomato, vegetarian",Matzo Lasagna,1020158 | |
| "breads, pastries, dessert",american,"This braiding technique looks fancy, but it couldn’t be easier to achieve. The lemon-raspberry-mascarpone filling is pudding-like, which makes it important to weave the dough as tightly as possible to prevent too much leakage (though a little is to be expected). Let the pastry cool completely before glazing and serving. This allows the glaze and the filling to set properly; impatient slicers will be met with a sloppy filling rather than a creamy one.",/recipes/1020180-lemon-raspberry-danish-with-mascarpone,Erin Jeanne McDowell,"confectioners' sugar, cream cheese, lemon, mascarpone, raspberries, vanilla, yeast",Lemon-Raspberry Danish With Mascarpone,1020180 | |
| "breakfast, brunch, snack, breads",american,"This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that’s surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.",/recipes/1020179-cinnamon-roll-bread,Erin Jeanne McDowell,"butter, cinnamon, instant yeast, milk",Cinnamon Roll Bread,1020179 | |
| "cakes, custards and puddings, dessert",american,"Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.",/recipes/1020178-strawberry-cheesecake-bars,Erin Jeanne McDowell,"cream cheese, eggs, heavy cream, shortbread, strawberries, vanilla",Strawberry Cheesecake Bars,1020178 | |
| "dinner, easy, casseroles, poultry, main course",american,"This one-dish dinner is indeed a casserole — but it’s bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.",/recipes/1020175-chicken-artichoke-and-broccoli-bake-with-herb-bread-crumbs,Kay Chun,"artichoke hearts, capers, cauliflower, chicken breast, dill, lemon, panko","Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs",1020175 | |
| "brunch, dinner, easy, lunch, tacos, vegetables, main course",,"These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you’re short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.",/recipes/1020176-roasted-broccoli-and-potato-tacos-with-fried-eggs,Kay Chun,"avocado, broccoli, egg, potato, scallion, tortilla",Roasted Broccoli and Potato Tacos With Fried Eggs,1020176 | |
| "dinner, lunch, finger foods, vegetables, main course","american, indian","This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr’s Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own — you’ll be surprised how long the crust remains crisp!",/recipes/1020168-crispy-spiced-cauliflower-steaks,Samin Nosrat,"cauliflower, cayenne pepper, cinnamon stick, coconut oil, coriander seeds, fennel seeds, turmeric",Crispy Spiced Cauliflower Steaks,1020168 | |
| "brunch, dinner, easy, lunch, pies and tarts, vegetables, main course",american,"Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.",/recipes/1020174-carrot-tart-with-ricotta-and-feta,Sue Li,"carrot, feta, herbs, puff pastry, ricotta, fall, spring, summer, winter",Carrot Tart With Ricotta and Feta,1020174 | |
| "pancakes, project, vegetables, appetizer, main course",japanese,"Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.",/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes,Kay Chun,"cabbage, dashi, green cabbage, pickled red ginger, pork belly, scallion",Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes),1020172 | |
| "breakfast, pancakes",japanese,"Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.",/recipes/1020120-japanese-souffle-pancakes,Daniela Galarza,"butter, cake flour, eggs, maple syrup",Japanese Soufflé Pancakes,1020120 | |
| "cakes, dessert",,"Sweet roasted beets and extra-virgin olive oil add earthiness to this delicate Bundt cake, a baking project that promises stunning results. Roasting the beets beforehand concentrates their sweetness, and stacking thick layers of batter — one flavored with olive oil, the other with beets — creates bold swoops of red within the baked cake. Allow the cake to cool completely before slicing to avoid blurring the lines. Because of its lightly sweet notes, this cake is equally at home at breakfast or brunch, as a snack or dessert. To dress it up further, serve with lightly sweetened whipped cream or crème fraîche.",/recipes/1020170-olive-oil-bundt-cake-with-beet-swirl,Jerrelle Guy,"beets, lemon juice, lemon zest, olive oil",Olive Oil Bundt Cake With Beet Swirl,1020170 | |
| "tacos, vegetables, main course",mexican,"Many Mexican moles require hours of cooking and a laundry list of ingredients, but this green mole does not. This vibrant vegan version is made with herbs, baby spinach and pistachios, and the sauce comes together in about 30 minutes. This recipe calls for zucchini or summer squash, but feel free to swap in another roasted vegetable, depending on the season. The chef Enrique Olvera included it in his “Tu Casa Mi Casa” cookbook to show how fresh and seasonal a mole can be.",/recipes/1020161-pistachio-green-mole-mole-verde-de-pistache,Sara Bonisteel,"cilantro, pistachio, poblano chile, squash, tomatillo, zucchini, fall, spring, summer, gluten-free, vegan, vegetarian",Pistachio Green Mole (Mole Verde de Pistache),1020161 | |
| "breakfast, brunch, pies and tarts, main course",,"Store-bought puff pastry makes easy work of this colorful tart, adapted from “The Modern Cook’s Year,” a vegetarian cookbook by the British author Anna Jones. When you’re rolling out puff pastry, thin flatbread or any other flattened dough, invert the baking sheet so you can unfurl the dough directly on it without the rim getting in the way of your rolling pin. Then parbake the tart without toppings first so that the base cooks through before it’s slathered with crème fraîche, piled with a mess of vegetables and eggs, and returned to the oven to finish. (You’ll want to bake just until the whites of the eggs start to look glossy and custardy, not firm.) Top with any torn, tender herbs you have on hand, like small parsley sprigs, chives, tarragon or dill, cut into quarters, and serve warm.",/recipes/1020143-zucchini-and-egg-tart-with-fresh-herbs,Alexa Weibel,"crème fraîche, dijon mustard, eggs, lemon, peas, scallion, zucchini, spring",Zucchini and Egg Tart With Fresh Herbs,1020143 | |
| "easy, quick, condiments","american, jewish","Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.",/recipes/1020118-prepared-horseradish,Joan Nathan,"horseradish, vinegar",Prepared Horseradish,1020118 | |
| "dinner, weekday, meat, main course",american,"This classic Hawaiian dish is similar to Japanese hambāgu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg. People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between. This version is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” by Alana Kysar, a cookbook of Hawaiian classics.",/recipes/1020162-loco-moco,Kiera Wright-Ruiz,"egg, ground beef, mushroom, onion, soy milk, worcestershire sauce",Loco Moco ,1020162 | |
| "breakfast, brunch, vegetables, main course",,"In Switzerland, rösti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rösti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm — check with a skewer or paring knife — or they will be impossible to grate.",/recipes/1020081-swiss-rosti-with-smoked-salmon-and-poached-egg,David Tanis,"egg, potato, salmon",Swiss Rösti With Smoked Salmon and Poached Egg,1020081 | |
| "cakes, dessert",american,"This recipe looks hard, but it’s not. Promise. A very easy chocolate cake is transformed into a version of <a href=""https://cooking.nytimes.com/recipes/1019181-tres-leches-cake"">tres leches cake</a>, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe — the cake, the tres leches and the whipped cream — are all adapted from “Simple Cake: All You Need to Keep Your Friends and Family in Cake” by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams’s recipe doesn’t call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.",/recipes/1020156-chocolate-tres-leches-cake,Margaux Laskey,"cinnamon, cocoa powder, condensed milk, evaporated milk, vanilla",Chocolate Tres Leches Cake,1020156 | |
| "cakes, dessert",american,"Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar’s “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you’ll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don’t, the cake will still taste like guava, but will look more like a vanilla cake.",/recipes/1020157-hawaiian-guava-cake,Kiera Wright-Ruiz,"butter, cream cheese, guava, red food coloring",Hawaiian Guava Cake,1020157 | |
| "dinner, easy, lunch, weeknight, poultry, main course","american, indian","This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she’d disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I’d legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia’s hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.",/recipes/1020139-garlic-ginger-chicken-breasts-with-cilantro-and-mint,Priya Krishna,"chicken breast, mango powder, mint, turmeric",Garlic-Ginger Chicken Breasts With Cilantro and Mint,1020139 | |
| "dinner, casseroles, seafood, main course",eastern european,"Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs.",/recipes/1020119-salmon-with-potatoes-and-horseradish-tarragon-sauce,Joan Nathan,"horseradish, potato, salmon, sour cream, tarragon",Salmon With Potatoes and Horseradish-Tarragon Sauce,1020119 | |
| "grains and rice, side dish","american, indian","I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.",/recipes/1020141-tomato-rice-with-crispy-cheddar,Priya Krishna,"basmati rice, cheddar, green chili, onion, plum tomato",Tomato Rice With Crispy Cheddar,1020141 | |
| "dinner, easy, snack, finger foods, vegetables, appetizer, side dish","american, indian","Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London — the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.",/recipes/1020153-indian-ish-baked-potatoes,Priya Krishna,"cilantro, new potatoes, potato, sour cream",Indian-ish Baked Potatoes,1020153 | |
| "dinner, easy, for one, for two, lunch, quick, weekday, grains and rice, meat, main course, side dish","american, japanese","Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of classic Hawaiian dishes by Alana Kysar.",/recipes/1020160-spam-musubi,Kiera Wright-Ruiz,"furikake, mirin, nori, spam",Spam Musubi,1020160 | |
| dips and spreads,,"Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut butter. Roasting the raw nuts before blending coaxes out the nuttiest flavor. Flax seeds, sesame seeds and poppy seeds are all great add-ins for crunch, but you could also stir in some tahini, which intensifies the flavor and adds even more creaminess.",/recipes/1020169-roasted-cashew-butter,Kay Chun,"cashew, salt",Roasted Cashew Butter,1020169 | |
| dips and spreads,,"Peanut butter is an essential pantry item, and a perfect building block to pack protein into on-the-go snacks. Making your own from scratch means you control what goes into it (no sugar or hydrogenated oils, or excessive salt). Roasting the raw peanuts until deep golden is the key to achieving a flavorful result. If your raw peanuts have skins, leave them on; they add extra fiber, antioxidants and toasty flavor. A few pinches of ground cinnamon, or a couple tablespoonfuls of chia seeds, currants or honey can be added to provide crunch, warm spice or a touch of sweetness.",/recipes/1020167-peanut-butter,Kay Chun,"peanut, salt",Peanut Butter,1020167 | |
| dips and spreads,,"While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you’re so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.",/recipes/1020166-roasted-almond-butter,Kay Chun,"almonds, salt",Roasted Almond Butter,1020166 | |
| "dinner, pastas, project, main course","american, italian","Gnocchi, or Italian dumplings, are traditionally made with flour and potatoes, but they can also be made with ricotta or other vegetables like pumpkin or spinach. Here, they’re made with a combination of cauliflower and potato. The cauliflower is roasted alongside the potato, which helps intensify the vegetable’s natural sweetness. If short on time, the gnocchi can be made in advance through Step 4 and frozen. (Arrange gnocchi in a single layer on a baking sheet and freeze until firm, then pack into resealable freezer bags.) When ready to use, sauté the frozen gnocchi as in Step 5, increasing the cook time as needed, or heat gently in tomato sauce, or even just melted butter, until tender.",/recipes/1020164-cauliflower-gnocchi,Kay Chun,"capers, cauliflower, chives, lemon juice, potato, radish, fall, spring, winter",Cauliflower Gnocchi,1020164 | |
| dips and spreads,,"Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts — and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.",/recipes/1020165-roasted-pistachio-butter,Kay Chun,"pistachio, pumpkin seeds, salt, sunflower seeds",Roasted Pistachio Butter,1020165 | |
| "easy, quick, snack, dips and spreads",,"Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts — and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.",/recipes/1020163-roasted-macadamia-butter,Kay Chun,"macadamia nuts, salt",Roasted Macadamia Butter,1020163 | |
| "dinner, meat, main course",jewish,"This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.",/recipes/1020142-citrusy-brisket-with-spring-lettuces,Melissa Clark,"brisket, endive, lemon, lettuce, orange, radicchio",Citrusy Brisket With Spring Lettuces,1020142 | |
| "breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course",american,"Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.",/recipes/1020151-sausage-egg-and-kale-casserole,Susan Spungen,"eggs, fontina, kale, sausage, tomato","Sausage, Egg and Kale Casserole",1020151 | |
| "cookies and bars, dessert",filipino,"This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for “food for the gods” in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don’t overcream the butter, and don’t use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.",/recipes/1020145-date-and-walnut-bars,Tejal Rao,"all-purpose flour, medjool dates, sugar, walnut, spring",Date-and-Walnut Bars,1020145 | |
| "vegetables, appetizer, side dish",,"Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.",/recipes/1020126-air-fryer-brussels-sprouts-with-garlic-balsamic-and-soy,Melissa Clark,"balsamic vinegar, brussels sprouts, garlic, soy sauce, vegan, vegetarian","Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy",1020126 | |
| cocktails,,"Daniel Osborne, the bar manager at Abigail Hall in Portland, Ore., can satisfy orders for gin and vodka martinis and rye and bourbon manhattans in an instant. Each drink is mixed in bulk, diluted and chilled well ahead of time. Advocates of this process say it results in not only quicker service but also a better, colder and more viscous drink. “Dilution and chill are main ingredients” in a martini, Mr. Osborne said. To find out for yourself, you need to plan only a day before cocktail hour. This recipe will yield two drinks. If you wish to have more ready in advance, simply double or triple the measurements.",/recipes/1020095-make-ahead-martini,Robert Simonson,"dry vermouth, gin, lemon peel, olives",Make-Ahead Martini,1020095 | |
| "dinner, soups and stews, main course",moroccan,"This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. | |
| <p><em>Find a slow-cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1019698-slow-cooker-chicken-tagine-with-butternut-squash?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=22"">here</a>.</em></p>",/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash,Sarah DiGregorio,"chicken, cinnamon, cumin, dates, ginger, paprika, turmeric",Pressure Cooker Chicken Tagine With Butternut Squash,1020149 | |
| "dinner, meat, pastas, main course",italian,"Inspired by puttanesca sauce, this braised pork rag<span>ù </span>combines rich pork shoulder with the bright flavors of capers, olives and tomato. Those wary of anchovies can relax; the finished dish doesn’t taste overtly fishy. The anchovies dissolve into the sauce, providing a subtly savory note. Tomato-based sauces can trigger the burn warning in some pressure cookers. To avoid that, this recipe calls for more liquid than you would typically need, and finishes with a quick simmer to reduce the sauce to a thicker consistency. </span></p> | |
| <p><em>Find a slow-cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1019788-slow-cooker-pork-puttanesca-ragu?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=12"">here</a>.</em></p>",/recipes/1020150-pressure-cooker-pork-puttanesca-ragu,Sarah DiGregorio,"anchovy fillets, capers, garlic, kalamata olives, pork shoulder, red wine, tomatoes",Pressure Cooker Pork Puttanesca Ragù,1020150 | |
| "finger foods, poultry, appetizer, main course",american,"Chicken wings turn out perfectly when they’re cooked in an air fryer. Here, they are tossed with a bit of baking powder before frying, which yields a particularly crunchy, browned skin with a rough, craggy texture. It’s a technique based on one from Ben Mims’s cookbook, “Air Fry Every Day” (Clarkson Potter, 2018), which he learned from J. Kenji López-Alt from Serious Eats. After frying, the wings are tossed with a honey and chile-based sauce spiked with fresh lemon juice and zest. Sticky, fiery and impossible to stop eating, they are an easier, leaner version of deep-fried chicken wings, made without the mess.",/recipes/1020125-air-fryer-spicy-chicken-wings,Melissa Clark,"chicken wings, honey, sriracha, tabasco sauce",Air-Fryer Spicy Chicken Wings,1020125 | |
| "finger foods, side dish",,"Being able to cook French fries with a lot less oil is one of the reasons air fryers were invented. While air-fryer fries may not be quite as deeply crunchy as their properly deep-fried cousins, they are nonetheless crisp, golden and satisfying in their own right — and a lot easier and less messy to prepare. Here, they’re served with mayonnaise spiked with mustard and smoked paprika, for dunking. But for traditionalists, ketchup works just as well. Note that you can double the recipe, but you may have to cook the fries in batches, depending on the size of your fryer; consult the manual for specific instructions for your model.",/recipes/1020124-air-fryer-french-fries,Melissa Clark,"potato, sour cream, vegetarian",Air-Fryer French Fries,1020124 | |
| "dinner, weekday, poultry, main course",,"Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn’t have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.",/recipes/1020082-chicken-paillard-with-black-olive-tapenade,David Tanis,"anchovies, arugula, capers, chicken breast, lemon, olives, parmesan",Chicken Paillard With Black Olive Tapenade,1020082 | |
| "dinner, lunch, weekday, grains and rice, seafood, main course",asian,"It’s always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they’ll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes — leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don’t crowd the pan, or your rice will steam instead of crisp.",/recipes/1020152-salmon-fried-rice,Susan Spungen,"asparagus, broccolini, brown rice, ginger, salmon, scallion",Salmon Fried Rice,1020152 | |
| "noodles, vegetables, main course",,"Glass noodles readily soak up their surrounding seasonings — and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.",/recipes/1020148-spicy-glass-noodles-with-shiitake-mushrooms-and-cabbage,Corinne Trang,"cilantro, curry powder, ginger, glass noodles, napa cabbage, shiitake",Spicy Glass Noodles With Shiitake Mushrooms and Cabbage,1020148 | |
| "weekday, noodles, soups and stews, main course",,"Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.",/recipes/1020122-spicy-noodle-soup-with-mushrooms-and-herbs,Alison Roman,"mushroom, soy sauce, vegan, vegetarian",Spicy Noodle Soup With Mushrooms and Herbs,1020122 | |
| "dinner, easy, lunch, grains and rice, salads and dressings, vegetables, side dish",american,"Inspired by <a href=""https://cooking.nytimes.com/recipes/12377-david-taniss-persian-jeweled-rice"">Persian jeweled rice</a> and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.",/recipes/1020147-jeweled-grains-with-broccoli-peas-and-red-onion,Corinne Trang,"broccoli, brown rice, farro, ginger, sticky rice, fall, spring, summer, winter","Jeweled Grains With Broccoli, Peas and Red Onion",1020147 | |
| "easy, lunch, quick, beans, salads and dressings, side dish",american,"Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.",/recipes/1020146-white-bean-and-avocado-salad-with-garlic-oil,Corinne Trang,"avocado, cannellini beans, cilantro, garlic, lemon, fall, spring, summer, winter",White Bean and Avocado Salad With Garlic Oil,1020146 | |
| "dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, main course",american,"A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.",/recipes/1020144-kale-and-quinoa-salad-with-tofu-and-miso,Corinne Trang,"fall, spring, summer, winter, kale, mirin, miso, quinoa, rice vinegar, tofu",Kale and Quinoa Salad With Tofu and Miso,1020144 | |
| "easy, quick, salads and dressings, side dish",american,"Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don’t tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose — once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn’t start so high and assertive, it would become docile rather than perfectly obedient.",/recipes/1020127-anchovy-garlic-dressing,Gabrielle Hamilton,"anchovy fillets, garlic",Anchovy-Garlic Dressing,1020127 | |
| "dinner, soups and stews, main course",,"This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully.</span></p> | |
| <p><em>Find the slow-cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1019695-slow-cooker-coconut-curry-soup-with-sweet-potato-and-kale?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=21"">here</a>.</em></p>",/recipes/1020135-pressure-cooker-sweet-potato-coconut-curry-soup,Sarah DiGregorio,"coconut milk, coconut oil, curry paste, lime, peanut butter, sweet potato, turmeric",Pressure Cooker Sweet Potato-Coconut Curry Soup,1020135 | |
| "pies and tarts, dessert",american,"Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie’s flavors. This easy pie uses crumbled speculoos (also known as <a href=""https://cooking.nytimes.com/recipes/1015652-speculaas"">speculaas</a>) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.",/recipes/1020130-speculoos-cookie-butter-pie,Erin McDowell,"confectioners' sugar, cookie butter, cream cheese, graham crackers, heavy cream, speculoos",Speculoos Cookie Butter Pie,1020130 | |
| "dinner, soups and stews, main course",asian,"<p><span>The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving. </span></p> | |
| <p><em>Find the slow-cooker version of the recipe <a href=""https://cooking.nytimes.com/recipes/1019694-slow-cooker-chicken-ramen-with-bok-choy-and-miso"">here</a>.</em></p>",/recipes/1020134-pressure-cooker-miso-chicken-ramen-with-bok-choy,Sarah DiGregorio,"bok choy, chicken, mirin, miso, shiitake, soy sauce",Pressure Cooker Miso Chicken Ramen With Bok Choy,1020134 | |
| "dinner, easy, soups and stews, main course",american,"Lightly thickened with egg yolks and sour cream, this comforting soup is both deeply satisfying and springy-bright. Choose the amount of lemon juice that’s right for you: Using a half cup makes an assertively tart soup, while the smaller amount gives a gentler result. This soup is a really excellent way to use up leftover rice. Any kind of cooked rice will work, though white jasmine and basmati are particularly nice. Finish the soup with a big hit of dill for freshness, but other soft, fresh herbs of your choice would also be welcome. | |
| <em>Find the slow-cooker version of the recipe <a href=""https://cooking.nytimes.com/recipes/1019699-slow-cooker-creamy-chicken-soup-with-lemon-rice-and-dill?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=16"">here</a>. </em>",/recipes/1020138-pressure-cooker-chicken-soup-with-lemon-and-rice,Sarah DiGregorio,"chicken broth, chicken thighs, dill, lemon, rice, fall, spring, winter",Pressure Cooker Chicken Soup With Lemon and Rice,1020138 | |
| "breakfast, brunch, quick, pancakes",american,"At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. “I knew I wanted them to be really, really crispy,” said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in “How America Eats,” the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.",/recipes/1020121-chez-ma-tantes-pancakes,Daniela Galarza,"eggs, flour, ghee, maple syrup",Chez Ma Tante’s Pancakes,1020121 | |
| "dinner, casseroles, pastas, main course","american, italian","Baked ziti is meant to feed a crowd, and this one surely does. “Cheater” meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.",/recipes/1020129-baked-ziti-with-sausage-meatballs-and-spinach,Colu Henry,"crème fraîche, pasta, pecorino, ricotta, sausage, spinach, tomato, ziti",Baked Ziti With Sausage Meatballs and Spinach,1020129 | |
| "dinner, soups and stews, appetizer, main course","american, french","This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.",/recipes/1020128-one-pot-french-onion-soup-with-porcini-mushrooms,Susan Spungen,"fall, winter, fennel, gruyère, leek, mushroom, onion, porcini",One-Pot French Onion Soup With Porcini Mushrooms,1020128 | |
| "dinner, weekday, grains and rice, main course, side dish",,"Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it’s topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.",/recipes/1020104-baked-polenta-with-crispy-leeks-and-blue-cheese,Melissa Clark,"gorgonzola, leek, polenta, vegetarian",Baked Polenta With Crispy Leeks and Blue Cheese,1020104 | |
| "cookies and bars, dessert",canadian,"The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience.",/recipes/1020098-nanaimo-bars,Sara Bonisteel,"coconut, custard powder, graham cracker crumbs",Nanaimo Bars,1020098 | |
| "dinner, grains and rice, vegetables, main course",,"The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.",/recipes/1020069-spring-vegetable-ragout-with-brown-butter-couscous,David Tanis,"asparagus, couscous, fava beans, peas, zucchini, spring, vegetarian",Spring Vegetable Ragoût With Brown Butter Couscous,1020069 | |
| "breakfast, brunch, pastries, dessert",american,"For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They’ll take a few extra minutes to cook, but will be perfectly tender and fresh. They’re wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first. ",/recipes/1020123-lemon-shortcakes-with-gingered-blueberries,Samantha Seneviratne,"blueberries, butter, confectioners' sugar, crystalized ginger, heavy cream, lemon",Lemon Shortcakes With Gingered Blueberries,1020123 | |
| "grains and rice, seafood, main course",,"This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won’t get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.",/recipes/1020108-baked-paella-with-shrimp-chorizo-and-salsa-verde,Yotam Ottolenghi,"artichoke hearts, chorizo, halibut, parsley, rice, saffron, shrimp","Baked ‘Paella’ With Shrimp, Chorizo and Salsa Verde",1020108 | |
| "snack, candies, cookies and bars, dessert",jewish,"Matzo toffee is the Passover-friendly take on <a href=""https://cooking.nytimes.com/recipes/1013390-saltine-cracker-brickle"">saltine toffee</a>. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then.",/recipes/1020116-chocolate-caramel-matzo-toffee,Melissa Clark,"butter, chocolate, matzo",Chocolate-Caramel Matzo Toffee,1020116 | |
| dips and spreads,jewish,"This very classic Ashkenazi charoset, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It’s meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you’ll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can’t get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this charoset one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.",/recipes/1020117-apple-and-walnut-charoset,Melissa Clark,"apple, cinnamon, honey, manischewitz wine, walnut halves",Apple and Walnut Charoset,1020117 | |
| "dinner, lunch, weekday, poultry, salads and dressings, main course",,"Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it’s adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.",/recipes/1020089-chicken-and-escarole-salad-with-anchovy-croutons,Alison Roman,"anchovy, chicken, crusty bread",Chicken and Escarole Salad With Anchovy Croutons,1020089 | |
| "dinner, weekday, noodles, main course",vietnamese,"The key to this heady noodle dish, adapted from “Vietnamese Food Any Day” (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook’s author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There’s also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you’d rather not use it, nutritional yeast also works well. If you can’t get mustard greens, substitute baby kale or spinach.",/recipes/1020091-umami-garlic-noodles-with-mustard-greens,Melissa Clark,"monosodium glutamate, mushroom, mustard greens, ramen",Umami Garlic Noodles With Mustard Greens,1020091 | |
| "easy, snack, cakes, one pot, dessert",american,"If you Google “mug cake,” you’ll get more than 100 million results for the one-serving cake that’s baked in a mug in the microwave. Yet finding the right recipe — not too dense, not too sweet — is harder than one might hope. This version, adapted from “Baking Class: 50 Fun Recipes Kids Will Love to Bake!” by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.",/recipes/1020085-chocolate-mug-cake,Margaux Laskey,"chocolate chips, cocoa powder, egg, sugar, vanilla",Chocolate Mug Cake,1020085 | |
| "dinner, lunch, breads, appetizer, side dish",middle eastern,"A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za’atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za’atar version, omit the lamb topping altogether.",/recipes/1020067-lamb-flatbread-with-zaatar,David Tanis,"feta, lamb",Lamb Flatbread With Za’atar,1020067 | |
| "dinner, easy, weeknight, beans, casseroles, sausages, main course",,"This incredibly easy one-pan dinner is from the cookbook “The Silver Spoon for Children,” with more than 40 traditional recipes adapted from “The Silver Spoon,” a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you’ve got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add 1/4 cup more apple juice. Serve with buttered crusty rolls and something leafy and green.",/recipes/1020062-baked-white-beans-and-sausage-with-sage,Margaux Laskey,"apple juice, cannellini beans, pork sausage, fall, winter",Baked White Beans and Sausage With Sage,1020062 | |
| main course,italian,"The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south — in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.",/recipes/1020086-neapolitan-pasta-with-swordfish,Florence Fabricant,"fish, pasta, tomatoes",Neapolitan Pasta With Swordfish,1020086 | |
| "snack, cookies and bars, dessert",american,"This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don’t see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners’ sugar. Adapted from Mollie Katzen’s “Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,” this recipe was developed for kids, but adults love it, too. It’s an ideal snacking cake, or you could gussy it up with a simple <a href=""https://cooking.nytimes.com/recipes/1016615-chocolate-ganache"">ganache</a> frosting.",/recipes/1020063-made-in-the-pan-chocolate-cake,Margaux Laskey,"chocolate chips, unsweetened cocoa",Made-in-the-Pan Chocolate Cake,1020063 | |
| "easy, quick, weeknight, vegetables, side dish",american,"Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.",/recipes/1020087-coconut-braised-collard-greens,Julia Moskin,"coconut milk, coconut oil, collard greens, scallion",Coconut-Braised Collard Greens,1020087 | |
| "dinner, easy, snack, dumplings, finger foods, project, appetizer, main course",,"The Polish have pierogi, the Japanese have gyoza: Many of the world’s cultures have some version of dumplings, whether they’re filled with meat, cheese or vegetables, and baked, steamed, fried or boiled. This recipe is adapted from the children’s cookbook “Around the World: Delicious Dishes from Across the Globe,” from the American Girl cookbook series, and was inspired by the dumplings you might get at your local Chinese takeout spot. They’re not necessarily authentic, but they are delicious, and folding and frying them is a fun weekend project for kids of all ages. You can use round or square wonton wrappers for this project, but don’t forget the sauce: It’s what makes these dumplings great.",/recipes/1020064-vegetable-dumplings,Margaux Laskey,"cabbage, carrot, ginger, mushroom, wonton wrappers, vegan, vegetarian",Vegetable Dumplings,1020064 | |
| "salads and dressings, seafood, appetizer",american,"Versions of seafood “coctel” are found around the Caribbean, usually with ketchup as a base for the sauce. Here, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It’s a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.",/recipes/1020088-shrimp-and-avocado-salad-with-citrus-vinaigrette-camarones-a-la-vinagretta,Julia Moskin,"avocado, cilantro, citrus, shrimp",Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagretta),1020088 | |
| "dinner, easy, quick, weeknight, dumplings, soups and stews, main course","american, chinese","A Chinese take-out staple, hot and sour soup is super easy to create at home — and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.",/recipes/1020115-hot-and-sour-dumpling-soup,Kay Chun,"bamboo shoots, shiitake, tofu",Hot and Sour Dumpling Soup,1020115 | |
| "finger foods, appetizer",american,"Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest — or “rise” — twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it’s the garlic butter that’s the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.",/recipes/1020114-garlic-knots,Kay Chun,"garlic, marinara sauce, parmesan, parsley, pizza dough",Garlic Knots,1020114 | |
| "easy, quick, snack, cookies and bars, dessert",american,"Chewy and sweet, these simple cookies are heavenly with a cup of tea — and a lavish dose of fresh lemon zest provides some pluck. Cream cheese is the star ingredient in both the cookie and its glaze, and performs two tasks: It imparts tanginess and contributes to the soft texture. These cookies are simple but delicate, so you’ll want to pull them from the oven as soon as they begin to turn golden, then let them cool directly on the baking sheets until they firm up. The glaze is optional, but it’s easy to whip together while the cookies cool.",/recipes/1020112-lemon-cream-cheese-cookies,Samantha Seneviratne,"confectioners' sugar, cream cheese, lemon",Lemon Cream Cheese Cookies,1020112 | |
| "custards and puddings, dessert",american,"<a href=""https://cooking.nytimes.com/recipes/1019181-tres-leches-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">Pastel de tres leches</a><span>, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and whole milk or cream. Inspired by the classic cake, this bread pudding transforms those three milks into a rich custard that gets absorbed by buttery cubes of brioche. As it bakes in a water bath, it becomes golden and toasty on the top and soft and pillowy on the bottom. Serve it at any temperature with a dollop of whipped cream and a drizzle of condensed milk. If you have any leftovers, eat them for breakfast topped with a little Greek yogurt and some fresh fruit.",/recipes/1020111-tres-leches-bread-pudding,Samantha Seneviratne,"brioche, condensed milk, evaporated milk, heavy cream",Tres Leches Bread Pudding,1020111 | |
| "dinner, lunch, poultry, main course",middle eastern,"This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, “Israeli Soul,” is an invaluable guide to making Israel’s most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. “I like a little funk in there,” Solomonov told me, “but I get it if you don’t like that, if it freaks you out.” So omit the offal if you want. “The dish is as much about the spicing, anyway,” Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. “Eat mixed grill in a pita,” he said. “Eat it with some onion and tehina and a pickle, and it’s so satisfying. It’s a taste of Jerusalem at the end of the night.”",/recipes/1020113-jerusalem-grill,Sam Sifton,"baharat, boneless chicken thighs, cumin, fenugreek, turmeric",Jerusalem Grill,1020113 | |
| "dinner, lunch, weekday, soups and stews, main course",mexican,"A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you’re concerned about the heat, but don’t skimp on the adobo sauce: It’s milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. | |
| <p><em>The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available <a href=""https://cooking.nytimes.com/recipes/1019692-slow-cooker-shortcut-chicken-pozole?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1"">here</a>.</p></em>",/recipes/1020110-pressure-cooker-chipotle-chicken-pozole,Sarah DiGregorio,"chicken thigh, chipotle, corn, hominy, onion, pozole",Pressure Cooker Chipotle Chicken Pozole,1020110 | |
| "brunch, dinner, lunch, sandwiches",american,"Grilled cheese is a near-perfect food on its own, but adding bacon, </span><a href=""https://cooking.nytimes.com/recipes/1019879-kimchi-grilled-cheese""><span>kimchi</span></a><span> or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a </span><a href=""https://cooking.nytimes.com/recipes/11170-caramelized-onions""><span>slow cooker</span></a><span>. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too.",/recipes/1020107-french-onion-grilled-cheese,Ali Slagle,"butter, gruyère, onion, vinegar",French Onion Grilled Cheese,1020107 | |
| "dinner, easy, lunch, weekday, beans, main course","american, mexican","This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It’s easy, it’s fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.",/recipes/1020106-skillet-refried-beans-with-avocado-and-radish,Sarah Copeland,"avocado, cheese, cilantro, refried beans, tortilla",Skillet Refried Beans With Avocado and Radish,1020106 | |
| "dinner, weekday, poultry, main course",greek,"The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it’s an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.",/recipes/1020105-easy-chicken-kapama,Colu Henry,"chicken thighs, cinnamon, cinnamon stick, tomato",Easy Chicken Kapama,1020105 | |
| "dinner, lunch, weekday, pastas, main course",,"This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen — and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds — or bypass nuts altogether and use toasted panko or breadcrumbs. If you don’t have campanelle or fusilli, that’s fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.",/recipes/1020103-pasta-with-roasted-broccoli-almonds-and-anchovies,Colu Henry,"almonds, anchovy fillets, broccoli, lemon, pasta","Pasta With Roasted Broccoli, Almonds and Anchovies",1020103 | |
| "dinner, easy, lunch, quick, weeknight, sandwiches, main course",american,"The original Reuben’s Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette Seelos — one of Charlie Chaplin’s leading ladies — in 1914. Mr. Reuben’s version called for ham and coleslaw but morphed into today’s Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts.",/recipes/1020100-reuben-sandwich,Kay Chun,"corned beef, rye bread, sauerkraut, swiss cheese",Reuben Sandwich,1020100 | |
| "dinner, snack, finger foods, vegetables, main course",japanese,"Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.",/recipes/1020099-green-okonomiyaki,Kay Chun,"dashi, napa cabbage, nori, spinach, zucchini",Green Okonomiyaki,1020099 | |
| "snack, cakes, dessert",,"This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.",/recipes/1020072-chocolate-snacking-cake-with-tangerine-glaze,Melissa Clark,"hot coffee, sour cream, tangerine juice",Chocolate Snacking Cake With Tangerine Glaze,1020072 | |
| "snack, cakes, dessert",,"This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.",/recipes/1020073-banana-snacking-cake-with-salted-caramel-glaze,Melissa Clark,"banana, heavy cream, sour cream",Banana Snacking Cake With Salted Caramel Glaze,1020073 | |
| "snack, finger foods, pastries, side dish",jewish,"Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people’s deliverance from Haman, who sought to exterminate Persia’s Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.",/recipes/1020075-caramelized-onion-and-poppy-seed-hamantaschen,Joan Nathan,"feta, honey, onion, poppy seed, thyme",Caramelized Onion and Poppy Seed Hamantaschen,1020075 | |
| "snack, cakes, dessert",,"With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it’s easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.",/recipes/1020071-lemon-snacking-cake-with-coconut-glaze,Melissa Clark,"coconut milk, coconut oil, shredded sweetened coconut",Lemon Snacking Cake With Coconut Glaze,1020071 | |
| "dinner, lunch, weekday, soups and stews, main course",american,"A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries — not hulled or pearled — because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup’s flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don’t forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. | |
| <em>You can also make this recipe in a slow cooker. Find that recipe <a href=""https://cooking.nytimes.com/recipes/1019696-slow-cooker-white-bean-parmesan-soup"">here</a>.</em>",/recipes/1020097-pressure-cooker-white-bean-parmesan-soup,Sarah DiGregorio,"Cannellini Bean, Fennel, Parmesan, Wheat Berry, White Wine",Pressure Cooker White Bean-Parmesan Soup,1020097 | |
| "dinner, soups and stews, main course",american,"This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.",/recipes/1020096-pressure-cooker-beef-stew-with-maple-and-stout,Sarah DiGregorio,"Balsamic Vinegar, Chuck Roast, Clove, Maple Syrup, Stout Beer, fall, winter",Pressure Cooker Beef Stew With Maple and Stout,1020096 | |
| "cakes, dessert",american,"This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder and melted chocolate. The batter may seem thin when you spread it in the pan, but, once baked, it rises to perfection. It’s not a towering, lofty cake — it’s not meant to be — but when it’s covered with a generous layer of frosting, it makes for the ideal cake-to-icing ratio. For a perfect cake, make sure designated “room temperature” ingredients truly are; this helps ensure that the batter is fully incorporated so the cake bakes evenly.",/recipes/1020093-yellow-sheet-cake-with-chocolate-frosting,Erin Jeanne McDowell,"chocolate, cocoa, confectioners' sugar, flour, sour cream, sugar",Yellow Sheet Cake With Chocolate Frosting,1020093 | |
| "dinner, lunch, weekday, curries, main course",indian,"This recipe is a vegetarian riff on <a href=""https://cooking.nytimes.com/recipes/1016754-butter-chicken"">butter chicken</a>, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that’s seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn’t require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don’t substitute anything for the butter or ghee (sorry, vegans) — it’s the signature ingredient.",/recipes/1020094-indian-butter-tofu-tofu-makhani,Sarah Copeland,"cumin, ginger, heavy cream, tofu, turmeric, vegetarian",Indian Butter Tofu (Tofu Makhani),1020094 | |
| "dinner, weekday, pastas, main course",italian,"An easy pasta, and a good one for every cook’s repertoire, this dish — known as “drunken” pasta, spaghetti ubriachi (or all’ubriaco) or pasta alla chiantigiana — requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.",/recipes/1019973-red-wine-spaghetti-with-pancetta,David Tanis,"pancetta, red wine, spaghetti",Red Wine Spaghetti With Pancetta,1019973 | |
| "dinner, easy, for two, lunch, weekday, main course","american, mexican","You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash — and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you’d want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.",/recipes/1020092-sheet-pan-chicken-fajitas,Ali Slagle,"chicken, chipotles in adobo, cumin, smoked paprika, tortilla",Sheet-Pan Chicken Fajitas,1020092 | |
| "easy, lunch, quick, soups and stews, main course",american,"The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that’s both vegetal and creamy, tangy and rich. You’ll find it so tasty that you’ll forget you're drinking your vegetables.",/recipes/1020090-spinach-and-cilantro-soup-with-tahini-and-lemon,Samin Nosrat,"baby spinach, chicken stock, cilantro, tahini, healthy",Spinach-and-Cilantro Soup With Tahini and Lemon,1020090 | |
| "easy, quick, weeknight, vegetables, side dish",american,"This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.",/recipes/1020084-roasted-beets-with-yogurt-pistachios-and-coriander,Aaron Hutcherson,"balsamic vinegar, beets, coriander, coriander seeds, greek yogurt, pistachio","Roasted Beets With Yogurt, Pistachios and Coriander",1020084 | |
| "easy, casseroles, vegetables, side dish",american,"This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.",/recipes/1020083-creamy-white-bean-and-fennel-casserole,Aaron Hutcherson,"fall, winter, fennel, heavy cream, panko, parmesan, white beans",Creamy White Bean and Fennel Casserole,1020083 | |
| pickles,,"At San Francisco’s Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.",/recipes/1020053-zuni-cafes-red-onion-pickles,David Tanis,"onion, star anise, vegan, vegetarian",Zuni Café’s Red Onion Pickles,1020053 | |
| "dinner, easy, weeknight, casseroles, pastas, main course",american,"Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.",/recipes/1020080-baked-spinach-artichoke-pasta,Aaron Hutcherson,"artichoke hearts, mozzarella, parmesan, pasta, spinach, fall, winter",Baked Spinach-Artichoke Pasta,1020080 | |
| "dinner, lunch, burgers, main course",american,"Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals and flipped three times to prevent it from overcharring or becoming tough, the patty is rested, like a roast. It is then served on a toasted square of rosemary focaccia, smeared with handmade aioli and accompanied by Zuni’s acclaimed house pickles: fuchsia-red onion rings and turmeric-tinged sliced zucchini. With all the attention to detail, you’ll see why a Zuni burger sells for $18. It is wonderful on its own, but toppings like Shelburne Farms Cheddar, Bayley Hazen blue cheese, grilled onions or portobello mushroom are also available, and most customers can’t resist a heaping plate of shoestring potatoes alongside. It’s perfectly possible to make these burgers at home, but know that the full project involves several recipes, so it’s probably best to spread the work out over a few days.",/recipes/1020048-zuni-cafes-hamburger,David Tanis,beef chuck,Zuni Café’s Hamburger,1020048 | |
| "brunch, dinner, lunch, breads",italian,"The excellent hamburger at Zuni Café in San Francisco has always been served on a square of toasted rosemary focaccia. The pastry chef Annie Callan offers this house recipe: Scaled to a reasonable size, it is easy to put together and fun to make. Bake it in a 9-by-12-inch rimmed baking sheet for a nice, thick focaccia that can be cut into six 4-inch squares (the trimmings are a delicious snack), and split horizontally into a hamburger bun. The baked focaccia can be kept for several days in an airtight container and needs only a brief toasting to bring it back to life. But you can also roll the dough thinner and bake a more pizzalike flatbread, perhaps topped with stewed onions or peppers.",/recipes/1020050-zuni-cafes-focaccia,David Tanis,"bread flour, rosemary, yeast, vegan, vegetarian",Zuni Café’s Focaccia,1020050 | |
| "soups and stews, main course",,"Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.",/recipes/1020049-lemony-chicken-soup-with-fennel-and-dill,Alison Roman,"chicken, dill, fennel, lemon, potato, spring, winter",Lemony Chicken Soup With Fennel and Dill,1020049 | |
| "quick, condiments, sauces and gravies",,"Zuni Café in San Francisco makes a traditional aioli with only four ingredients: garlic, egg yolk, olive oil and salt. No lemon or vinegar, no mustard, no pepper. Quarts of aioli are produced daily, mounted by hand with a wire whisk. You can, of course, make aioli with an electric blender or food processor in a matter of seconds, but, in “The Zuni Café Cookbook,” the chef Judy Rodgers describes how to make aioli with a mortar and pestle, the old-fashioned way. It takes patience, but the result is sublime. Choose a mild-tasting extra-virgin olive oil, perhaps a French one, or use a mixture of half-olive oil and half-neutral-tasting vegetable oil.",/recipes/1020051-zuni-cafes-small-batch-aioli,David Tanis,"egg yolks, garlic, olive oil",Zuni Café’s Small-Batch Aioli,1020051 | |
| "salads and dressings, vegetables, main course, side dish",,"This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.",/recipes/1020077-roasted-butternut-squash-bread-salad,Colu Henry,"bread, butternut squash, tahini, fall, spring, winter",Roasted Butternut Squash Bread Salad,1020077 | |
| "dinner, lunch, weekday, soups and stews, main course","american, italian","An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, g<span>et the slow cooker version of this recipe </span><a href=""https://cooking.nytimes.com/recipes/1019697-slow-cooker-lentil-soup-with-sausage-and-greens"">here</a><span>.) </span>You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.",/recipes/1020078-pressure-cooker-lentil-soup-with-sausage,Sarah DiGregorio,"Garlic Powder, Italian Sausage, Lentil, Onion Powder",Pressure Cooker Lentil Soup With Sausage,1020078 | |
| pickles,,"At San Francisco’s Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.",/recipes/1020052-zuni-cafes-zucchini-pickles,David Tanis,"mustard seed, zucchini, vegan, vegetarian",Zuni Café’s Zucchini Pickles,1020052 | |
| "dinner, lunch, meat, vegetables, main course","american, irish","Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they’ll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are <a href=""https://cooking.nytimes.com/recipes/1020070-slow-cooker-corned-beef-and-cabbage"">slow cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020057-pressure-cooker-corned-beef-and-cabbage"">pressure cooker</a> versions of the recipe.)",/recipes/1020074-corned-beef-with-cabbage-potatoes-and-carrots,Sarah DiGregorio,"cabbage, carrot, corned beef, potato, white wine, fall, winter","Corned Beef With Cabbage, Potatoes and Carrots",1020074 | |
| "cakes, dessert","american, irish","This classic poundcake has a boozy twist that’s perfect for parties, St. Patrick’s Day and beyond. Irish cream liqueur — a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings — is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you’d like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners’ sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.",/recipes/1020076-irish-cream-poundcake,Erin Jeanne McDowell,"confectioners' sugar, flour, Irish cream",Irish Cream Poundcake,1020076 | |
| "dinner, lunch, meat, vegetables, main course","american, irish","Corned beef — brisket cured in brine — is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef’s saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are <a href=""https://cooking.nytimes.com/recipes/1020057-pressure-cooker-corned-beef-and-cabbage"">pressure cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020074-corned-beef-with-cabbage-potatoes-and-carrots"">oven</a> versions of the recipe.)",/recipes/1020070-slow-cooker-corned-beef-and-cabbage,Sarah DiGregorio,"cabbage, carrot, corned beef, potato, white wine, fall, winter",Slow Cooker Corned Beef and Cabbage,1020070 | |
| "brunch, dinner, lunch, quick, salads and dressings, side dish",american,"There’s really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit — citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don’t lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn’t crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it’s offset with some fatty pieces of avocado and some fresh herbs.",/recipes/1020054-citrus-salad-with-peanuts-and-avocado,Tejal Rao,"avocado, blood orange, brown sugar, cilantro leaves, fish sauce, mint leaves, rice wine vinegar, shallot, tangerine",Citrus Salad With Peanuts and Avocado ,1020054 | |
| "dinner, soups and stews, main course","american, irish","Classic beef stew is good, but this sophisticated beef stew — enriched with beer, cocoa powder and espresso — is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can’t find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are <a href=""https://cooking.nytimes.com/recipes/1020056-slow-cooker-guinness-beef-stew-with-horseradish-cream"">slow cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream"">pressure cooker</a> versions of the recipe.)",/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream,Sarah DiGregorio,"beef, mushroom, potato, root vegetables, fall, winter",Oven-Braised Guinness Beef Stew With Horseradish Cream,1020061 | |
| "dinner, soups and stews, main course","american, irish","The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it’s really not, and it ensures that the final stew is thick and rich, not watery. Beef chuck is the ideal choice here because it is a flavorful cut that becomes fall-apart tender when pressure cooked — and it does so in a fraction of the time that it would take to braise in the oven. Espresso and cocoa powders subtly reinforce the dark, toasty flavors in the Guinness gravy. Pass the horseradish cream at the table so everyone can top their own bowls. (Here are <a href=""https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream"">slow cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream"">oven</a> versions of the recipe.)",/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream,Sarah DiGregorio,"beef, guinness, mushroom, potato, root vegetables, fall, winter",Pressure Cooker Guinness Beef Stew With Horseradish Cream,1020060 | |
| "dinner, easy, weekday, sausages, main course",,"A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.",/recipes/1020041-sausages-with-potatoes-and-red-cabbage,Melissa Clark,"baby potatoes, red cabbage, sausage, fall, winter",Sausages With Potatoes and Red Cabbage,1020041 | |
| "custards and puddings, meat, main course",british,"This version of the British classic has meatballs instead of the traditional sausages, but feel free to revert to the original if you like. It is served with a rich onion gravy that is made in the oven, just like the main dish. The secret to a perfect toad-in-the-hole, in which the batter gets airy and crisp on the surface but remains soft and bready on the bottom, is making sure your oil is smoking hot when you pour in the batter, so be sure to heat up the oil well and then work quickly when adding the batter. This is best eaten immediately out of the oven, as it starts to deflate as it sits.",/recipes/1020030-meatball-toad-in-the-hole,Yotam Ottolenghi,"eggs, ground pork, india pale ale, pancetta, rosemary, sourdough",Meatball Toad-in-the-Hole,1020030 | |
| side dish,korean,"Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel. Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market. The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt. If those are out of reach, feel free to substitute your own favorite flavors — many versions of the sauce include a little ketchup — and use any tempura batter that you like. Just don’t leave off the toasted sesame seeds; they add a nutty crunch at the very end.",/recipes/1015234-korean-fried-cauliflower,Julia Moskin,"cauliflower, gochujang, vegetarian",Korean Fried Cauliflower,1015234 | |
| "dinner, lunch, soups and stews, vegetables, main course",,"A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.",/recipes/1019972-vegetarian-red-borscht,David Tanis,"beets, celery, horseradish, leek, potato, fall, winter, vegan, vegetarian",Vegetarian Red Borscht,1019972 | |
| project,,"In many South Asian households, making yogurt is standard practice. The writer Priya Krishna’s father has been making yogurt at the family’s home in Dallas for as long as she can remember, using a yogurt culture he has kept going for more than 25 years. No store-bought yogurt has ever held a candle to the homemade version, which is thick and pleasantly tangy. You can really taste the milk. (Organic milk will often yield a creamier result.) You may have been told that you need special machines and containers to make yogurt, but this recipe, which appears in her 2019 cookbook “Indian-ish,” is quite simple: All that’s required is a heavy-bottomed pot and an oven. You can use one batch of yogurt as the culture for the next, and watch your yogurt evolve over time.",/recipes/1019966-easy-yogurt,Priya Krishna,"milk, yogurt",Easy Yogurt,1019966 | |
| cocktails,,"This is an unusually light and refreshing tequila-based cocktail, made so with lemon and lime juices and a pour of cold lager. It comes from Yardbird, in Hong Kong, a restaurant that is insanely popular with chefs the world over. With a salt rim, it has some of the tastes of a margarita, but it’s something you can drink all afternoon (maybe with a smaller dose of tequila).",/recipes/1020037-el-chonie,Julia Moskin,"beer, lemon juice, lime juice, simple syrup, tequila, summer",El Chonie,1020037 | |
| "dinner, easy, pies and tarts, main course",american,"Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it — the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called “lamination” in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to “dock” the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.",/recipes/1020058-potato-tart-with-goat-cheese-and-thyme,Sue Li,"goat cheese, potato, puff pastry, ricotta",Potato Tart With Goat Cheese and Thyme,1020058 | |
| "dinner, lunch, meat, vegetables, main course","american, irish","Corned beef is really just brisket that’s been cured in salt and spices. Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat. You can <a href=""https://cooking.nytimes.com/recipes/1018642-homemade-corned-beef"">corn your own brisket</a> if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are <a href=""https://cooking.nytimes.com/recipes/1020070-slow-cooker-corned-beef-and-cabbage"">slow cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020074-corned-beef-with-cabbage-potatoes-and-carrots"">oven</a> versions of the recipe.)",/recipes/1020057-pressure-cooker-corned-beef-and-cabbage,Sarah DiGregorio,"cabbage, carrot, corned beef, potato, white wine, fall, winter",Pressure Cooker Corned Beef and Cabbage,1020057 | |
| "dinner, soups and stews, main course",american,"This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker — prepare the night before if you have the time — and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are <a href=""https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream"">pressure cooker</a> and <a href=""https://cooking.nytimes.com/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream"">oven</a> versions of the recipe.)",/recipes/1020056-slow-cooker-guinness-beef-stew-with-horseradish-cream,Sarah DiGregorio,"beef, guinness, mushroom, potato, root vegetables, fall, winter",Slow Cooker Guinness Beef Stew With Horseradish Cream,1020056 | |
| "breakfast, brunch, dinner, lunch, weekday, vegetables, main course",spanish,"Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo’s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer — it’s breakfast, lunch or dinner material.",/recipes/1020055-huevos-rotos-broken-eggs,Ali Slagle,"eggs, potato, smoked paprika",Huevos Rotos (Broken Eggs),1020055 | |
| "dinner, easy, for two, quick, weeknight, soups and stews, main course",asian,"The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.",/recipes/1020047-somen-noodles-with-poached-egg-bok-choy-and-mushrooms,Sue Li,"bok choy, noodles, scallion, sesame oil, shiitake, soy sauce, fall, spring, winter, vegetarian","Somen Noodles With Poached Egg, Bok Choy and Mushrooms",1020047 | |
| "dinner, easy, meat, main course",,"Inspired by <a href=""https://cooking.nytimes.com/recipes/1014547-korean-style-short-ribs"">galbi</a>, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they’ll tenderize quickly when seared on the stovetop—or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they’ll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.",/recipes/1020046-beef-short-rib-rice-bowls,Sue Li,"celery, cilantro, ginger, rice, short ribs, turmeric",Beef Short Rib Rice Bowls,1020046 | |
| "dinner, easy, weeknight, main course",,"Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.",/recipes/1019950-roasted-salmon-with-fennel-and-lime,Melissa Clark,"fall, spring, summer, winter, fennel, fennel seeds, lime, salmon",Roasted Salmon With Fennel and Lime,1019950 | |
| "dinner, easy, quick, weeknight, curries, seafood, main course",,"This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.",/recipes/1020045-coconut-miso-salmon-curry,Kay Chun,"coconut milk, ginger, lime, miso, rice, salmon",Coconut-Miso Salmon Curry,1020045 | |
| "dinner, easy, curries, seafood, main course",,"The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn’t curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.",/recipes/1019967-grouper-fillets-with-ginger-and-coconut-curry,John Willoughby,"cilantro, coconut milk, curry paste, ginger, grouper, turmeric",Grouper Fillets With Ginger and Coconut Curry,1019967 | |
| "dinner, pastas, main course",,"A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies — they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.",/recipes/1020022-quick-lamb-ragu,Alison Roman,"anchovy, crushed canned tomatoes, ground lamb, pasta",Quick Lamb Ragù,1020022 | |
| "meat, main course",,"“How To Eat” by Nigella Lawson is a cookbook, but one of its great joys is its narrative form: Very few of the recipes are written in standard recipe format. This recipe, from the Dinner chapter, is an exception. “This, to me, is the perfect dinner,” Ms. Lawson writes, “simple, impeccable, beautiful.” She suggests serving it with a pea and avocado salad, and adding arugula leaves not only for decorative reasons but also because “its pepperiness perfectly offsets the salty pungency of the anchovy-red-wine sauce.”",/recipes/1020035-beef-tenderloin-with-red-wine-anchovies-garlic-and-thyme,Besha Rodell,"anchovies, arugula, beef tenderloin, red wine, shallot, fall, winter","Beef Tenderloin With Red Wine, Anchovies, Garlic and Thyme",1020035 | |
| "grains and rice, sausages, main course",,"This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.",/recipes/1020044-vegetable-paella-with-chorizo,Kay Chun,"brussels sprouts, cauliflower, chorizo sausage, paprika, rice",Vegetable Paella With Chorizo,1020044 | |
| "dinner, pies and tarts, poultry, main course",moroccan,"This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b’stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving — the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie’s flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.",/recipes/1019971-moroccan-chicken-pie,David Tanis,"chicken thighs, golden raisins, phyllo, preserved lemon, ricotta, saffron",Moroccan Chicken Pie,1019971 | |
| "custards and puddings, dessert",american,"This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake — but it’s far faster (under an hour), far easier (no fussy water baths) and far less intimidating (the topping won’t crack). It’s considered a boiled custard, meaning the ingredients are heated slowly until the mixture forms large bubbles in the pot. Whisking the cornstarch and sugar together before adding them to the custard is a crucial step that helps the sugar granules break up the starch, which prevents lumps. This silky pudding is delicious served alone, enjoyed with just a spoon, but you can also gussy it up with fresh berries and crumbled graham crackers for a more cheesecake-like experience.",/recipes/1020042-cheesecake-pudding,Erin Jeanne McDowell,"cream cheese, eggs, heavy cream, milk",Cheesecake Pudding,1020042 | |
| "dinner, weekday, poultry, tacos, main course",mexican,"If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe <a href=""https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos"">here</a>.)",/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos,Sarah DiGregorio,"black beans, chicken, chipotle, honey",Pressure Cooker Chipotle-Honey Chicken Tacos,1020043 | |
| "easy, quick, snack, crackers and chips, appetizer","american, south american","Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough — that distinctive tender sandy crumbly texture — is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.",/recipes/1020040-cheese-crackers,Gabrielle Hamilton,"cayenne pepper, cheddar, pecorino romano, sesame seeds",Cheese Crackers,1020040 | |
| "dinner, lunch, casseroles, meat, times classics, vegetables, main course","american, canadian","This meatloaf pays homage to one that was served at the old M. Wells in Long Island City, when the restaurant was in a dodgy old diner where the cooks did prep work on the lunch counters and the vents occasionally caught fire. The chef, Hugue Dufour, folded knuckles of foie gras into this marvelous Stroganoff gravy that he used to nap big loaves of aged-beef meatloaf. I’ve made versions at home with beef and lamb and pork covered in sauce made with mushrooms both wild and supermarket-bland. I’ve spooned canned foie gras into my meatloaf mixture to mimic the original, and I’ve dotted it into the finished sauce as well. That last maneuver was in truth more successful, providing pops of richness against the silkiness of the cream, but I’ve also omitted the foie entirely and no one has been the poorer for it. The adaptations hardly matter. Make a good and juicy meatloaf with the best meat you can find, and cover it with mushrooms and cream. You’ve got a meal to suggest magic.",/recipes/1019988-meatloaf-stroganoff,Sam Sifton,"chicken-liver pâté, cultivated mushrooms, panko bread crumbs, parsley, sour cream, fall, spring, winter",Meatloaf Stroganoff,1019988 | |
| "dinner, easy, weeknight, casseroles, poultry, main course",,"Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you’d need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread — and any leftovers tucked into a sandwich or tossed into salad.",/recipes/1020039-one-pan-chicken-with-peperonata-and-olives,Kay Chun,"cherry tomatoes, chicken breast, olives, red bell pepper, yellow bell pepper",One-Pan Chicken With Peperonata and Olives,1020039 | |
| "brunch, snack, finger foods, pastries, dessert",american,"The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar.",/recipes/1020038-beignets,Kay Chun,"active dry yeast, confectioners' sugar, milk, sugar",Beignets,1020038 | |
| "seafood, main course",,"A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine’s Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.",/recipes/1019894-lazy-lobster,David Tanis,"chervil, chives, dill, lobster, parsley, tarragon",Lazy Lobster,1019894 | |
| "cookies and bars, dessert",,"Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes — flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut — can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.",/recipes/1019979-chocolate-shortbread-hearts,Melissa Clark,"cocoa powder, dark chocolate",Chocolate Shortbread Hearts,1019979 | |
| "dinner, pastas, main course","american, italian","Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don’t be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out — but, truthfully, more Parmesan or any firm, salted cheese will do.",/recipes/1020034-cheesy-eggplant-and-rigatoni-bake,Sue Li,"basil, canned tomatoes, eggplant, mozzarella, parmesan, rigatoni, fall, winter",Cheesy Eggplant and Rigatoni Bake,1020034 | |
| "dinner, easy, quick, weeknight, pastas, main course",,"This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil.",/recipes/1020033-creamy-turmeric-pasta,Sue Li,"parsley, pasta, shallot, spaghetti, turmeric",Creamy Turmeric Pasta,1020033 | |
| "soups and stews, main course",,"This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it’s richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.",/recipes/1020032-sesame-ginger-chicken-noodle-soup,Sue Li,"chicken breast, ginger, rice wine, scallion, sesame oil, fall, spring, winter",Sesame-Ginger Chicken Noodle Soup,1020032 | |
| "dinner, grains and rice, vegetables, main course, side dish",,"Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.",/recipes/1020031-baked-barley-risotto-with-mushrooms-and-carrots,Kay Chun,"cremini, mushroom, parmesan, pearl barley, risotto, shiitake",Baked Barley Risotto With Mushrooms and Carrots,1020031 | |
| "dinner, weekday, vegetables, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| You know <a href=""https://cooking.nytimes.com/guides/49-how-to-make-rice"">how to make rice</a>. For the rest of this dish, grab some small eggplants — the Japanese variety is a good option — and cut them on the bias into little steaks. Drizzle them with neutral oil and roast in a 400-degree oven for 20 minutes or so, turning them once or twice, until they’re soft. Then crank the oven to broil, and paint them with white miso that’s been cut with splashes of sesame oil and rice wine, a smaller splash of soy and a few grinds of black pepper. Let that get going until the skin begins to pop, then serve those little vegetarian flavor steaks over rice, with a spray of sesame seeds over the top. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020029-miso-glazed-eggplant-with-a-bowl-of-rice,Sam Sifton,"japanese eggplant, miso, sesame oil, vegan, vegetarian",Miso-Glazed Eggplant With a Bowl of Rice,1020029 | |
| "dinner, lunch, weekday, sandwiches, main course",american,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> Put a Dutch oven over medium-high heat on your stove, then add a glug of olive oil and sauté in it a handful of chopped onions, a couple diced ribs of celery, a diced jalapeño and a small diced red pepper. When the mixture is supersoft, add a few cloves of minced garlic and cook for a couple more minutes, then dump a pound and a half of ground beef into the pot — ideally the sort that is 20 percent fat — and stir and sizzle until it is well browned, about 10 minutes. Bring the heat down a bit and add a lot of tomato paste — say 3 tablespoons, maybe 4 — and let it get a little toasty before adding a cup or more of puréed canned tomatoes. Cook that down for a few minutes, then add quite a few glugs of Worcestershire sauce and hot sauce to taste, and continue cooking until the mixture is quite thick, another 15 or 20 minutes. Season to taste and serve on toasted potato buns. I like steamed broccoli on the side, a walk for the dog and bed. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020028-sloppy-joes,Sam Sifton,"canned tomatoes, ground beef, hot sauce, worcestershire sauce",Sloppy Joes,1020028 | |
| "dinner, lunch, weekday, poultry, salads and dressings, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Grab a super-tanned rotisserie chicken on the way home. Tear the meat into strips, then cut a few smallish supermarket tomatoes (or better, if you’ve got them) into wedges and marinate them in oil, salt, pepper and red wine vinegar. Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, the tomatoes, some fresh watercress and some chunks of stale or toasted bread, then showering the salad with freshly ground black pepper and a spray of kosher salt. This, too, is cooking. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020027-rotisserie-chicken-panzanella,Sam Sifton,"rotisserie chicken, stale bread, tomato, watercress",Rotisserie Chicken Panzanella,1020027 | |
| "dinner, lunch, weekday, beans, grains and rice, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Maybe tonight is calling for simple rice and beans, with limes to squeeze over the plate, warm tortillas to scoop up the food? First, rinse a cup or two of rice and cook as you usually do. As it steams away, dice an onion and sweat it in a saucepan with a drizzle or two of olive oil set over medium-high heat. When the onion begins to go translucent, add a few cloves of garlic and, if you’d like, some crumbled sausage, ground beef or lamb, then cook until it has started to crisp and the onion has started to caramelize. Add a healthy dusting of cumin, some salt and pepper to taste, and allow it all to go muddy and fragrant. Splash the mixture with the orange juice, maybe half a cup, and allow it to cook down, almost to syrup. | |
| Then add a big can of black beans (drained, please) and stir to combine, turning down the heat and allowing the flavors to come together, perhaps using a spoon to mash some of the beans as they cook. Serve it all on top of the finished rice, adorned with wedges of lime and accompanied by warmed tortillas or buttered toast. I like some pickled jalapeños, cilantro and hot sauce on there, too. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020025-rice-and-beans-with-extras,Sam Sifton,"rice, tortilla",Rice and Beans With Extras,1020025 | |
| "dinner, lunch, weekday, sandwiches, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Here’s a spin on a great old sandwich of the American South: peanut butter and pickle sandwiches with a spray of sriracha or sambal oelek, and a tiny drizzle of soy sauce. Toasting the bread before spreading it with peanut butter adds crunch and warmth, and the result is a sandwich of remarkable intensity, sweet and salty, sour and soft and crisp. Trust me on this one! | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020024-peanut-butter-sandwich-with-sriracha-and-pickles,Sam Sifton,"peanut butter, pickles, sriracha, vegan, vegetarian",Peanut Butter Sandwich With Sriracha and Pickles,1020024 | |
| "dinner, lunch, weekday, poultry, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Here is a riff on a recipe from the Los Angeles chef Suzanne Goin, whose book “Sunday Suppers at Lucques” is an exacting and delicious guide to restaurant cooking at home. Simply brown some chicken thighs in olive oil and butter over medium heat in an oven-safe skillet, adding lots of fresh thyme leaves and a couple of crumbled chiles de árbol. Then apply a thin smear of mustard to each thigh, shower with buttered bread crumbs and transfer the pan to the broiler to crisp the chicken into succulence. Serve alongside or on top of a pile of baby greens lightly dressed in lemon juice and olive oil, with some bread to mop up the juices. That’s fine. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020026-pan-roasted-chicken-with-chiles-de-arbol,Sam Sifton,"bread crumbs, chicken thigh, mustard",Pan-Roasted Chicken With Chiles de Árbol,1020026 | |
| "dinner, lunch, weekday, pastas, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a bag of frozen organic peas as well — they’re sweeter. You’ll need a block of good Swiss if you can find it, or some Jarlsberg if you can’t. (Hey, it melts like a dream.) | |
| Set a large pot of salted water to boil, and prepare your pasta. While it cooks, get to work on the next burner, browning the ham in a pat of good unsalted butter in a skillet. Offstage, grate about a cup of cheese into a large serving bowl. When the pasta has been cooked for just shy of the time called for on its packaging, throw in a handful of peas, cook another minute, then drain, reserving a little cooking water. Toss the whole mess into the cheese, along with the hot ham, another pat or two of butter and a splash of the pasta water. Watch as the cheese goes soft and ribbony in the heat, and the fat of the ham mingles with the butter and the pasta water, and the shells pick up some of it and grab peas in their valves. Shave some Parmesan over the top. Don’t you want to eat that right now? | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020023-ham-and-cheese-pasta-with-a-handful-of-peas,Sam Sifton,"ham, pasta, peas, swiss chard",Ham and Cheese Pasta With a Handful of Peas,1020023 | |
| "dinner, lunch, weekday, vegetables, main course, side dish",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Get some nice baseball-sized, yellow-fleshed potatoes, one per person, and cut them into quarters. Toss them with olive oil, salt and pepper on a sheet pan, and slide them into a hot oven to roast, say 425 degrees. While they’re cooking, make yourself useful: Fry some bacon; grate some Cheddar; toss a few large handfuls of spinach or baby kale with olive oil, just enough to lightly coat the leaves; slice some avocados; and see if you have some sour cream in the refrigerator. | |
| When the potatoes are soft, pull them from the oven and smash the pieces down with the bottom of a coffee cup or drinking glass. Arrange the smashed potatoes on the sheet pan, and top each portion with greens, a chopped slice of cooked bacon, and plenty of cheese. Return to the oven to melt the cheese, then garnish with avocado and dots of sour cream. Or yogurt! It’s a no-recipe recipe. There are no rules! | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020021-smashed-potatoes-with-bacon-cheese-and-greens,Sam Sifton,"cheddar, potato, spinach","Smashed Potatoes With Bacon, Cheese and Greens",1020021 | |
| "dinner, lunch, quick, weekday, weeknight, seafood, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Buy a few fillets of the white-fleshed fish you like best (I like fluke, myself), then put a sheet pan in a 425-degree oven and let it get hot. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil. Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through. Serve with rice and greens. And I bet it’d make a good sandwich? | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020020-roasted-fish-with-ginger-scallions-and-soy,Sam Sifton,"fish fillets, ginger, sesame oil, sherry, soy sauce","Roasted Fish With Ginger, Scallions and Soy",1020020 | |
| "brunch, dinner, weekday, meat, steaks and chops, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Cut some yellow potatoes into chunks and put them in a deep skillet set over medium-high heat, along with some chopped onions and a few tablespoons of butter. Season with salt and pepper. Cook for around 10 minutes, stirring often, then add enough chicken stock, water or wine so that the potatoes are almost covered. Bring to a boil, then simmer for 30 minutes until the potatoes are tender. Meanwhile, massage as many lamb chops as you need with minced garlic, salt, pepper and a little oil, then sear them in a hot cast-iron pan, finishing them in a 425-degree oven with rosemary and some thinly sliced lemons until the lamb is just pink inside, about 10 minutes, maybe fewer. Garnish with thyme or rosemary if you have it and serve alongside the potatoes. A fine midweek meal! | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020018-seared-lamb-chops-with-lemon-and-butter-braised-potatoes,Sam Sifton,"lamb chops, lemon, potato, rosemary",Seared Lamb Chops With Lemon and Butter-Braised Potatoes,1020018 | |
| "dinner, lunch, weekday, cocktails, pastas, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| A drink before dinner? Make a Negroni, then pasta with chickpeas and tomato sauce. First, the Negroni: one part gin, one part sweet vermouth, one part Campari, stirred with ice then strained over ice and garnished with orange peel. Sip! Then peel and chop an onion and sauté it in olive oil with a few cloves of smashed garlic and a spray of salt and pepper. Have another hit of Negroni. When the mixture has just started to brown, add a tablespoon of tomato paste and a 28-ounce can of chopped tomatoes, along with a stick of cinnamon. Stir and simmer away for 10 minutes or so, longer if you can, then add enough cream or half-and-half so that the sauce turns softer in color, running to pink. | |
| Meanwhile, boil some salted water and prepare your favorite pasta (I like shells for this application) until it is just al dente. Drain, then toss in a 14-ounce can of drained chickpeas and stir the whole thing into the tomato sauce, topping with chopped parsley and a sprinkle of red-pepper flakes. Finish that Negroni. Eat. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020019-pasta-with-chickpeas-and-a-negroni,Sam Sifton,"canned tomatoes, chickpea, cream, vegetarian",Pasta With Chickpeas and a Negroni,1020019 | |
| "dinner, lunch, weekday, weeknight, grains and rice, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Start with some cooked rice, white or brown, a cup or so per person, made fresh or pulled from the freezer where you keep some in a plastic bag against the promise of just such an exercise. (The chill helps separate the grains.) Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots and peas number, for instance). For the rest: meat if you eat meat, a couple eggs, lots of chopped garlic and ginger, some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to feed four. | |
| To the wok! Crank the heat, add a little neutral oil, then toss in your meat. I like chopped brisket from the barbecue joint, or pastrami from the deli, or ground pork, or bacon, or leftover roast chicken — whatever you decide on, you’ll need far less than you think. After the meat crisps, fish it from the pan and add about a tablespoon each of minced garlic and ginger, a handful of chopped scallions. Stir-fry for 30 seconds or so, then add those frozen vegetables. More stir-frying. Return the meat to the wok. Stir-fry. Clear a space in the center of the wok and add the eggs, cooking them quickly to softness. Throw in the sauce, then the rice, and mix it all together until it’s steaming hot. Finish with more chopped scallions. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020016-weeknight-fried-rice,Sam Sifton,"egg, frozen vegetables, gochujang, rice",Weeknight Fried Rice,1020016 | |
| "dinner, lunch, weekday, tacos, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| Get some fresh tortillas and a pound of skirt steak, then make salsa from mostly fresh or canned pineapple, pickled jalapeños and a healthy couple shakes of chile powder, along with plenty of chopped cilantro. Shower the steaks with salt and pepper, and broil them for 2 to 3 minutes a side until they’re perfect and rare. Warm the tortillas. Grate some Cheddar. Rest the steak, slice it, and serve with the tortillas, cheese and that awesome salsa. Anyone want to watch a movie after dinner? We have time. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020017-steak-tacos-with-pineapple-salsa,Sam Sifton,"cheddar, pineapple, steak, tortilla",Steak Tacos With Pineapple Salsa,1020017 | |
| "brunch, dinner, weekday, breads, vegetables, main course",,"<em>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</em> | |
| You know a stash of leftover bread makes the best French toast for breakfast, so it stands to reason that a savory version would be equally satisfying for the crew around your dinner table. At least that’s true in my house. Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast. Scattering a few handfuls of halved cherry tomatoes into the pan as the bread cooks will yield a fine topping. Those who have doubted will doubt no more. | |
| <em>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</em>",/recipes/1020015-savory-french-toast-with-cherry-tomatoes-and-basil,Sam Sifton,"bread, cherry tomatoes, eggs",Savory French Toast With Cherry Tomatoes and Basil,1020015 | |
| "pastas, sausages, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| I like cooking the sausages twice for this pasta dish: first as links, to firm them up; then as coins, which get good and crisp in a melting knob of butter, releasing fat that, with a few leaves of sage and a splash of the water in which you cooked the pasta, makes for a terrific sauce for the pound of orecchiette in your pasta pot. | |
| Start by putting some neutral oil in a hot pan and searing the links, pricking them with a fork if they threaten to split. Boil your pasta water, salted as always. Retrieve the sausages from the pan when the skins are golden and crisp, let cool slightly, then cut into coins. While the pasta cooks, wipe out the pan and add some butter to it and the sausage coins; cook over medium heat. Scatter sage leaves over the whole, drain the pasta, and add a little of the pasta water to the pan with the sausage to make a velvety sauce. Combine with the pasta, grate a lot of Parmesan over the top, and let me know how it goes. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020013-pasta-with-sausage-and-parm,Sam Sifton,"orecchiette, sage, sausage",Pasta With Sausage and Parm,1020013 | |
| "seafood, main course",french,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Simplicity itself, if you can find a bag of mussels at the store. Scrub and debeard them as necessary. Then grab a big pot, and use it to sauté some cubed chorizo in olive oil over medium-high heat. When it starts to crisp, add a few handfuls of halved cherry tomatoes and a clove or two of chopped garlic. Let the tomatoes blister in the fat, then add the mussels and a glass of white wine. Cover the pot and allow the mussels to steam open. (If at the end you have mussels that haven’t opened, ditch them: They’re dead.) Garnish with chopped parsley and serve with plenty of toast for the sopping. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020014-steamed-mussels-with-tomatoes-and-chorizo,Sam Sifton,"mussels, tomato, white wine",Steamed Mussels With Tomatoes and Chorizo,1020014 | |
| "dinner, weekday, seafood, soups and stews, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| This one calls for something in the neighborhood of a quarter- to half-pound of fish fillets per person and works as well in the heat of South Florida as it does on the frozen Northern Plains. Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn. | |
| Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020005-speedy-fish-chowder,Sam Sifton,"corn, fish fillets, fish stock",Speedy Fish Chowder,1020005 | |
| "dinner, weekday, burritos and nachos, tacos, main course",american,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| I’ve been cooking enchiladas con carne ever since Robb Walsh taught me how to make them in the kitchen of his El Real Tex-Mex Cafe in Houston. But I can’t say I make them the way he taught me any longer. | |
| First, sauté a pound or so of ground beef in a splash of oil, with a little flour and a pinch of salt, then set it aside. Use the same pan to cook chopped onion, garlic and jalapeño. Return the meat to the pan, and hit it with chile powder, ground cumin and oregano, to taste. Add chopped tomatoes and a little water to loosen everything up. Let it reduce a little. | |
| Meanwhile, heat the oven to 425, and grab a casserole dish. You’ll need corn tortillas as well, and grated cheese — I like a mixture of Cheddar and American. Sue me. | |
| Enchiladas can be a drag to assemble. So do as the New Mexicans do, and stack rather than roll. I put a little chili in the bottom of the casserole, warm my tortillas in a dry skillet and lay them across the chili as if building the first layer of a lasagna. Then I do that again and again, and finish with the remaining chili and cheese. Bake in the oven until everything’s bubbling. Serve with chopped raw onions, sour cream and salsa on the side. Enchilada casserole, hon. New Mexican hot dish. I’m telling you, you could make it tonight. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020012-new-mexican-hot-dish,Sam Sifton,"american cheese, cheddar, ground beef, jalapeño, tortilla",New Mexican Hot Dish,1020012 | |
| "dinner, for two, weekday, seafood, main course",,"This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don’t like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.",/recipes/1020010-shrimp-and-white-beans-with-fennel-and-pancetta,Colu Henry,"fennel, pancetta, shrimp, white beans",Shrimp and White Beans With Fennel and Pancetta,1020010 | |
| "brunch, dinner, lunch, weekday, vegetables, appetizer, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Take a bag of frozen organic peas and heat them in a little bit of boiling water for a couple of minutes to get them warm and cooked through, then drain them off and whiz them in a food processor with a hit of olive oil, some lemon juice and, if you have any, some tarragon leaves, until it resembles a thickish purée. Next, sauté a bunch of thick-sliced portobellos (count on about two mushrooms per person) in a lot of butter with a little bit of garlic. Really cook those down. Finally, make toast from hefty slices of your favorite bread, spread them with the pea purée, top with the mushrooms and — dinner! | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020009-mushroom-toast-with-pea-puree,Sam Sifton,"bread, peas, portobello, vegetarian",Mushroom Toast With Pea Purée,1020009 | |
| "dinner, lunch, weekday, poultry, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| French elegance on the fly. Heat the oven to 425, or higher if your oven runs cool. Mix a few tablespoons of mayonnaise with a little Dijon mustard and a lot of chopped tarragon in a large bowl until everything’s incorporated to your liking. Salt and pepper some chicken thighs — I’d do bone-in, but boneless would also work — then add the thighs to the mustard mixture, tossing to coat the meat. Arrange the chicken on a greased sheet pan and cover each piece with a handful of bread crumbs, really pressing the crumbs in so they adhere. | |
| Slide that pan into the oven for a half-hour or so while you make some rice or boil off a few potatoes. You can make a salad, or steam some greens. Then check to see if the chicken has been cooked all the way through. Probably not. Another five or 10 minutes ought to do it. You’re looking for a nice crisp crust, golden brown, above the luscious meat. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020011-quick-roasted-chicken-with-tarragon,Sam Sifton,"chicken thigh, tarragon",Quick-Roasted Chicken With Tarragon,1020011 | |
| "dinner, weekday, pastas, main course",italian,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Here’s a half-hour challenge that’s no challenge at all. Set a large pot of salted water on the stove, over high heat. In a pan, sauté chopped bacon — slab bacon, if you can get it — in a glug or two of olive oil until it’s crisp. Remove the bacon and add chopped onion to the fat, cooking until it’s soft and fragrant. Figure the equivalent of a slice of bacon and half an onion per person. | |
| Meanwhile, boil water for enough pasta to feed your crowd, and cook it until it is just shy of tender. While it cooks, add some canned chopped tomatoes and the cooked bacon to the onions, and stir it to make a sauce. Drain the pasta, then toss it with a knob of butter, and add the pasta to the sauce. Slide all that into a warm serving bowl, then top with grated pecorino. A scattering of chopped parsley is never going to be a bad idea here, but you can omit it if the clock’s ticking. Serve with red-pepper flakes and extra cheese on the side. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020007-amatriciana-on-the-fly,Sam Sifton,"bacon, canned tomatoes, pasta, pecorino",Amatriciana on the Fly,1020007 | |
| "breakfast, brunch, dinner, weekday, seafood, appetizer, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| If you’re up for a delicious, slightly sporty breakfast, you might consider making some anchovy butter tonight. Take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of lemon juice and maybe, but probably not, some salt. Rinse and mince the little fish, mince the garlic, and fork everything together into the butter to taste. | |
| Then, come morning, you can slather toast with the result and serve it with soft scrambled eggs or, better yet, soft-boiled eggs, a breakfast I once had in London at a hotel and restaurant the chef Fergus Henderson was running in Leicester Square. Make sure you spread the butter “wall to wall.” That is a vernacular phrase of the chef Gabrielle Hamilton. It means to cover the entire surface of the bread from edge to edge — an important step in buttering, one that is too often shirked. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020006-soft-boiled-eggs-with-anchovy-toast,Sam Sifton,"anchovies, egg, garlic, toast",Soft-Boiled Eggs With Anchovy Toast,1020006 | |
| "dinner, weekday, sausages, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer. Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan. Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. You want to end up with a long accordion, basically, or an attenuated pill bug. Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each. Serve with steamed greens or a fresh baguette. It’ll go fast. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020004-hasselback-kielbasa,Sam Sifton,"apricot jam, bell pepper, kielbasa",Hasselback Kielbasa,1020004 | |
| "dinner, lunch, weekday, weeknight, dips and spreads, appetizer, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| You don’t need a recipe for a party board, which is a fine dinner for a Wednesday night. You don’t even need a no-recipe recipe. You need only what cheese is in the refrigerator, sliced or wedged or cubed, along with cured meats — I like rolled mortadella, spread inside with a little mayonnaise and dotted with pickled jalapeño — and a little bread or pile of crackers. Maybe add to the board some cherry tomatoes, halved and tossed in olive oil and good vinegar with salt and pepper? You could stuff them with mozzarella, if you have the time. Or celery, cut into batons? Carrots, likewise? Raw or roasted peppers, sliced? | |
| The chef Gabrielle Hamilton calls the assemblage <a href=""https://www.nytimes.com/2016/10/23/magazine/a-snack-tray-to-gather-the-family-around.html"">a snack tray.</a> In the name of romance, she once stacked Pringles on one, with a ramekin of Castelvetrano olives. Her swain, now her wife, Ashley Merriman, responded with “pepperoni cut as thin as fish scales and shingled just as neatly.” You could go with Jarlsberg, Triscuits and vodka sodas. Or smoked salmon, shaved asparagus, some crème fraîche with chives, dill and tarragon. A party board is what you make of it. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020008-party-board,Sam Sifton,"cheese, crackers, mortadella",Party Board,1020008 | |
| "dinner, quick, weekday, seafood, main course",american,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| In New Orleans, barbecued shrimp aren’t cooked on a grill. They’re sautéed with salt and pepper, then tossed in butter-mounted Worcestershire sauce with lemon, sometimes with a splash of cream. I crank the oven to 450 degrees and make the sauce on the stovetop: diced shallots sautéed in butter, a healthy quarter-cup or so of Worcestershire, a little thyme, paprika and cayenne, some salt and then a whole lot more butter, cut into the pan a knob at a time and whisked into velvet. I add to that a splash of cream and a few more healthy cranks of black pepper. Then I roast the shrimp on a greased pan in the oven under a shower of salt and yet more pepper, and serve it on a warm platter with the sauce spooned over the top. Rice, green beans and plenty of good, crusty bread for mopping up make it an ambrosial meal. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020003-barbecued-shrimp,Sam Sifton,"shallot, shrimp, thyme",Barbecued Shrimp,1020003 | |
| "dinner, lunch, weekday, salads and dressings, main course, side dish",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| How about a kale salad? (Stick with me, please.) Just make a mustardy vinaigrette that’ll stand up to the greens — mustard, olive oil, a splash of lemon juice, salt and pepper — then drizzle it over clean, chopped kale with a host of big-flavored mix-ins that wink at whatever season you’re in without being dorky about it: dried cranberries or currants, say; pecans toasted with maple syrup and a pinch of cayenne; some crumbled blue cheese; a spray of croutons. Sweet, salty, spicy, sour. That and a chilled glass of red wine? Why don’t we eat salads for dinner more often? | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020002-kale-salad-with-cranberries-pecans-and-blue-cheese,Sam Sifton,"blue cheese, cranberry, kale, pecan, low-carb, vegetarian","Kale Salad With Cranberries, Pecans and Blue Cheese",1020002 | |
| "brunch, dinner, lunch, weekday, weeknight, tacos, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| This simple fried egg quesadilla makes as fine a light supper as it does a breakfast repast. Easy work: Melt some butter in a pan and gently cook a corn tortilla in it. Top the tortilla with grated Cheddar, a slice of deli ham or some cooked bacon if you want them, a little chopped cilantro or salsa or hot sauce, and another tortilla. Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the sides. Use a spatula to pull it out of the pan, and place it onto a cutting board to rest. Fry an egg in the now-empty pan with a little more butter, then cut the quesadilla into quarters, placing the egg on top. Top with cilantro and hot sauce or salsa. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020001-fried-egg-quesadilla,Sam Sifton,"cheddar, corn tortillas, egg",Fried Egg Quesadilla,1020001 | |
| "dinner, weekday, meat, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Here’s a nice Wednesday-night meal. Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part. Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler. Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish. Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter. When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1020000-quick-broiled-pork-chops-with-peanuts-and-gochujang,Sam Sifton,"gochujang, mirin, pork chops, sesame oil",Quick-Broiled Pork Chops With Peanuts and Gochujang,1020000 | |
| "dinner, lunch, weekday, poultry, salads and dressings, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro. Cut an avocado or two into the mix if you have them on hand. Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019999-rotisserie-chicken-salad-with-greens-and-herbs,Sam Sifton,"arugula, avocado, rotisserie chicken",Rotisserie Chicken Salad With Greens and Herbs,1019999 | |
| "dinner, weekday, vegetables, main course, side dish",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| This is good one to have in your back pocket when you’re cooking burgers and dogs on the grill; it’s a no-recipe version of a dish that I first learned of from the Brooklyn restaurateur Joe Carroll. Toss broccoli florets in equal parts soy sauce and balsamic vinegar, a generous dash of maple syrup and a splash of neutral oil, then grill (or broil) until they’re soft and crunchy. Serve them under a scattering of red-pepper flakes and sesame seeds, or use furikake, a Japanese seasoning blend that contains, in addition to sesame, chopped seaweed, sugar, salt and, occasionally, monosodium glutamate. Never mind hot dogs or anything else, actually. I could go for that broccoli on white rice and call it dinner, full stop. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019991-grilled-broccoli-with-soy-sauce-maple-syrup-and-balsamic-vinegar,Sam Sifton,"broccoli, vegan, vegetarian","Grilled Broccoli With Soy Sauce, Maple Syrup and Balsamic Vinegar",1019991 | |
| "dinner, weekday, grains and rice, poultry, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Here's a free-form rice pilaf, made with onions, dried fruit and slivered almonds. First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent. Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do. At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes. Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019998-almond-and-dried-fruit-pilaf-with-rotisserie-chicken,Sam Sifton,"almonds, currants, prune, raisins, rotisserie chicken",Almond and Dried Fruit Pilaf With Rotisserie Chicken,1019998 | |
| "dinner, weekday, weeknight, poultry, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| You don’t need much for this easy dinner: bone-in chicken thighs, canned crushed tomatoes, mozzarella, a little Parmesan or pecorino, zest from a lemon, olive oil and red-pepper flakes, maybe a few snips of basil if you can find any. (If you can’t, don’t worry, it will still kill.) | |
| Toss the chicken in salt, pepper, zest, red-pepper flakes and a few glugs of olive oil, then get them on a greased sheet pan or two in a 425-degree oven, skin-side up, spreading them out as much as you can manage. While the chicken roasts, warm the tomatoes on the stove with a splash of olive oil and a little black pepper. Watch the chicken get well and truly crisped — it’ll take around 35 or 40 minutes — and then place a nice slice of mozzarella on each one to melt. (Activate the broiler, if you like, but I prefer the gentle style.) Spoon warm tomato sauce onto each plate, then top with a cheese-covered chicken thigh, some sprinkled Parmesan and a few torn pieces of basil. Sautéed greens would go nicely on the side. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019997-freestyle-roasted-chicken-parm,Sam Sifton,"chicken thigh, crushed canned tomatoes, mozzarella, parmesan",Freestyle Roasted Chicken Parm,1019997 | |
| "dinner, lunch, weekday, sandwiches, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Take a quick trip to the supermarket on the way home: bread and a small head of radicchio, as well as a half-pound of thin-sliced ham at the deli counter and some good mustard. When you’re ready to eat, cut the ham and radicchio into ribbons, then sauté the radicchio in a medium-hot sauté pan with a few glugs of olive oil and some chopped garlic until softened. Take the pan off the stove, add the ham and toss to combine. Meanwhile, slice the bread — you want two slices per person — and toast it if you like. Either way, slash some mustard onto the slices. Pile the warm radicchio and ham on top and consume with good wine. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019996-ham-and-radicchio-toast,Sam Sifton,"ham, radicchio",Ham and Radicchio Toast,1019996 | |
| "dinner, lunch, weekday, sandwiches, main course",american,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Sometimes I get it into my head to make a fancy grilled cheese sandwich. I don’t have a recipe because you don’t really need a recipe to make grilled cheese sandwiches. You just need desire, and a triangle in your head: salt; crunch; melting ooze. So I’ll slice some mild Cheddar. Get some decent bread, a sliced jalapeño, the tail end of a beefsteak tomato. Then, sizzle-sizzle-flip-flip in some unsalted butter, and top with a sunny-side-up egg. It’s the simplest kind of cooking, and on a weeknight that’s exactly what most of us need. Make grilled cheese! | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019995-grilled-cheese-with-jalapeno-tomato-and-fried-egg,Sam Sifton,"cheddar, jalapeño, tomato, vegetarian","Grilled Cheese With Jalapeño, Tomato and Fried Egg",1019995 | |
| "dinner, weekday, sausages, main course",american,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| For these subs, you'll start with the onions, slicing two big sweet ones and setting them in a hot pan with a couple of gurgles of olive oil. Season with salt, black pepper and a shake of red-pepper flakes, then cook over medium heat, stirring and tossing occasionally so that they go golden and soft. This’ll take a while. Add a couple of sliced bell peppers to the pan, and continue cooking, still stirring and tossing, until they begin to wilt. Set the vegetables aside. About halfway through, set some sweet Italian sausages in another hot, oil-slicked pan, and cook them through until crisp and brown on the exterior, turning often. | |
| Split your sub rolls (I like the sesame-seeded variety here) and scrape out a little of the interior from each. Load one side of each roll with some of the onions and peppers, the other with a sausage. Top with mozzarella, put the open sandwiches on a sheet pan and slide them all into a hot oven for five minutes or so, until the cheese is melted and the bread is lightly toasted. Fold together and serve. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019994-italian-subs-with-sausage-and-peppers,Sam Sifton,"bell pepper, italian sausage, sub rolls",Italian Subs With Sausage and Peppers,1019994 | |
| "dinner, weekday, poultry, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019993-chicken-with-caramelized-onions-and-croutons,Sam Sifton,"bread, chicken thighs, onion, shallot, dairy-free",Chicken With Caramelized Onions and Croutons,1019993 | |
| "dinner, weekday, weeknight, pastas, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| Set a pot of nicely salted water over high heat to boil. When it does, add the fettuccine, then get the rest of your dinner ready as it cooks to al dente. Chop up a fistful of mint and a small shallot if you have one (half a small onion if you don’t), mixing them into a cup or two of fresh ricotta, then loosening the mixture with a healthy drizzle of extra-virgin olive oil and a squeeze of lemon juice. Add some salt and pepper to taste, perhaps a shake of red pepper. When the pasta’s done, which’ll be about the same time as you’re done with the sauce, drain it in a colander and add it to a big warm bowl, then fold the cheese into it, mixing gently. Serve to adoration. | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019992-fettuccine-with-ricotta-and-a-fistful-of-mint,Sam Sifton,"fettuccine, mint, ricotta, vegetarian",Fettuccine With Ricotta and a Fistful of Mint,1019992 | |
| "dinner, weekday, seafood, main course",,"<i>This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.</i> | |
| There are generally a few kinds of barbecue sauce in my refrigerator, leftovers from various experiments. That may be true for you as well? I bet there’s a half-bottle of store-bought sauce, anyway, or a dusty unopened one in the pantry. Check: There probably is. Let’s make dinner with it, and some salmon fillets. Put the barbecue sauce in a small pot on the stove over medium heat, then turn the oven to 400. Roughly chop a few jarred pickled hot peppers into the sauce, and add a couple of pats of butter to silkify the situation. Warm that through while the oven heats, then salt and pepper the salmon fillets and roast them skin-side down, on a lightly oiled sheet pan, for 10 or 12 minutes, or until they are just barely cooked through. Spoon the pepper-studded barbecue sauce over the top, and go to! | |
| <i>Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. <a href=""https://www.nytimes.com/newsletters/cooking"">Sign up to receive it.</a> You can find more no-recipe recipes <a href=""https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes"">here</a>.</i>",/recipes/1019990-salmon-with-barbecue-sauce-and-hot-peppers,Sam Sifton,"barbecue sauce, salmon",Salmon With Barbecue Sauce and Hot Peppers,1019990 | |
| "pies and tarts, dessert",indian,"When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.",/recipes/1019974-mango-pie,Samin Nosrat,"cardamom, gelatin, graham cracker crumbs, mango purée",Mango Pie,1019974 | |
| "dinner, poultry, main course",middle eastern,"Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” you’ll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken’s fragrant juices. It’s an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.",/recipes/1019936-roast-chicken-with-sumac-and-red-onions-mussakhan,Mayukh Sen,"chicken, naan, sumac",Roast Chicken With Sumac and Red Onions (Mussakhan),1019936 | |
| "dinner, soups and stews, main course","american, vietnamese","Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result, his freezer always has a stash of goose and duck carcasses, which he turns into pho. Mr. Truong's recipe is based on techniques he learned at his parents’ restaurant, Saigon Café in Harrisonburg, Va., and can be adapted to work with a mix of meats. Although geese give the pho a cleaner, beefier flavor, he sometimes uses duck, which imparts an earthier taste. Cooks who don’t have access to goose or duck carcasses can use a combination of chicken carcasses and beef bones. Mr. Truong adds goose or duck feet, which are rich in collagen, to give the soup the distinct, silky mouth feel of a good consommé. The feet are optional, but he suggests at least adding chicken feet; your butcher or poultry purveyors at the farmers' market can usually sell you some.",/recipes/1019937-goose-pho,Kim Severson,"cinnamon stick, duck, ginger, goose, rice noodles, fall, spring, winter",Goose Pho,1019937 | |
| "dinner, weekday, poultry, main course",,"Jarred chile-garlic oil is available from many brands and in many incarnations, but it’s also extremely easy to make at home. The trick is to cook the garlic in the oil slowly and gently so it doesn’t blacken and burn, which will make the whole thing acrid and unpleasant. This pungent and nutty chile-garlic oil recipe was inspired by one published in David Tamarkin’s wonderful cookbook, “Cook90” (Little, Brown and Company, 2018). Here, some of it is used as a sauce for chicken cutlets with lemon and capers. But keep leftover oil in the fridge to drizzle on hummus, steamed or roasted vegetables, or on top of avocado toast for a nutty, spicy kick.",/recipes/1019956-lemon-chicken-with-garlic-chile-oil,Melissa Clark,"capers, chicken cutlet, garlic, low-carb",Lemon Chicken With Garlic-Chile Oil,1019956 | |
| "dinner, easy, lunch, weeknight, soups and stews, appetizer",middle eastern,"The color of sunflowers, this gently spiced soup comes from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable’s deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you’d like.",/recipes/1019934-roasted-cauliflower-soup,Mayukh Sen,"almonds, cauliflower, parsley, potato, turmeric, fall, spring, winter, vegan, vegetarian",Roasted Cauliflower Soup,1019934 | |
| "dinner, weeknight, pastas, main course",italian,"A char under the boiler shows off radicchio’s pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.",/recipes/1019893-pasta-with-radicchio-bacon-and-pecans,David Tanis,"bacon, pecans, pecorino, radicchio, ricotta, rigatoni","Pasta With Radicchio, Bacon and Pecans",1019893 | |
| cocktails,,"This vibrant, ruby-red cocktail — devised for Valentine’s Day by Bien Trucha, a group of Mexican restaurants in the suburbs of Chicago — is a superb opener for an intimate dinner. But there’s no need to limit the drink to one annual event. Serve it at Mother’s Day; it’s actually mild enough for brunch. It also suits an anniversary party, a summertime celebration and — prepared in a generous quantity to fill a punch bowl — one of December’s festive occasions. It’s easily made. The drink was inspired by the classic Kir Royale (Champagne and cassis) though a variation that suggests a margarita is another option: Replace the strawberries with a couple of blood orange segments and use a triple-sec liqueur instead of the cassis. Garnish it with a blood orange segment.",/recipes/1019987-los-amores,Florence Fabricant,"creme de cassis, sparkling wine, strawberries, tequila",Los Amores,1019987 | |
| "dinner, meat, main course",,"The beefy nature of goose legs makes them a good choice for this rich, slightly spicy braise, but duck legs work fine, too. The timing here is very forgiving. This recipe cooks on a stovetop, but you could also braise the meat in a slow cooker or an oven set to about 325 degrees. The key is to simmer the legs until the meat pulls easily from the bone. The luscious secret comes at the end, when the warm meat is tossed in melted fat. The end result is highly adaptable: Wrap it in a warm tortilla, serve it alongside rice and beans with some good salsa, or spoon it atop a bed of sturdy greens and eat it as a salad.",/recipes/1019939-goose-barbacoa,Kim Severson,"broth, chipotles in adobo, duck, duck fat, goose, tortilla, fall, spring, summer, winter",Goose Barbacoa,1019939 | |
| "dinner, for two, weekday, weeknight, meat, main course",,"These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don’t forget the lemon.",/recipes/1019958-crispy-pork-chops-with-buttered-radishes,Alison Roman,"panko, pork chops, radish",Crispy Pork Chops With Buttered Radishes,1019958 | |
| "cakes, dessert",italian,"This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.",/recipes/1019986-olive-oil-cake,Samantha Seneviratne,"extra virgin olive oil, lemon",Olive Oil Cake,1019986 | |
| "dinner, easy, quick, weekday, seafood, soups and stews, main course",middle eastern,"This astonishingly simple stew, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You’ll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.",/recipes/1019935-spicy-shrimp-and-tomato-stew-zibdiyit-gambari,Mayukh Sen,"canned plum tomatoes, caraway seeds, red onion, shrimp",Spicy Shrimp and Tomato Stew (Zibdiyit Gambari),1019935 | |
| "pastries, dessert",,"Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and even churros. Choux pastry dough is unique in that it is typically prepared in a saucepan over heat, which might sound intimidating, but it is much more approachable than you might think. If you don’t have a pastry bag, you can use a resealable plastic bag to pipe these éclairs — or turn them into cream puffs by simply dropping the dough in 2-tablespoon scoops about 3 inches apart onto a baking sheet. The pastry starts to soften as soon as the éclair is filled with custard, so indulge immediately. It won’t be difficult. Save any leftover chocolate glaze in the refrigerator. Reheated, it makes perfect hot fudge sauce.",/recipes/1019984-classic-chocolate-eclairs,Samantha Seneviratne,"bittersweet chocolate, butter, corn syrup, egg, heavy cream",Classic Chocolate Éclairs,1019984 | |
| "cookies and bars, dessert",,"These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.",/recipes/1019983-salted-caramel-cookies,Erin Jeanne McDowell,"caramel, heavy cream, flaky sea salt",Salted Caramel Cookies,1019983 | |
| "dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish",,"Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.",/recipes/1019982-creamy-braised-white-beans,Ali Slagle,"chickpea, garlic, white beans, vegetarian",Creamy Braised White Beans,1019982 | |
| "dinner, for two, quick, weekday, weeknight, pastas, seafood, main course",italian,"Although usually designated as a “something special” ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.",/recipes/1019981-seared-scallop-pasta-with-burst-tomatoes-and-herbs,Colu Henry,"dairy-free, herbs, pasta, scallops, shallot, tomato",Seared Scallop Pasta With Burst Tomatoes and Herbs,1019981 | |
| "easy, quick, weekday, pastas, main course, side dish",italian,"Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.",/recipes/1019980-pasta-with-brown-butter-and-parmesan,Ali Slagle,"butter, parmesan, pasta, vegetarian",Pasta With Brown Butter and Parmesan,1019980 | |
| "easy, quick, snack, cookies and bars, dessert",american,"Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary. Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish. Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good. You'll want to use chopped chocolate here instead of chips: They melt faster, so you end up with smeared chocolate bits instead of distinctive chunks.",/recipes/1019978-rice-krispies-treats-with-chocolate-and-pretzels,Genevieve Ko,"chocolate, flaky sea salt, marshmallow, rice krispies",Rice Krispies Treats With Chocolate and Pretzels,1019978 | |
| "brunch, dinner, lunch, salads and dressings, appetizer, side dish",french,"Cheese encased in pastry and baked until brown might seem like an old-fashioned dish, but it’s one of the most reliable ways to please a small group of omnivorous people. Flaky pastry, warm, runny cheese, what’s not to like? Baking is also a great way to turn a mediocre wheel of cheese into something great. Cut the wheel in half, sandwich it with something savory and something sweet and wrap it up tightly with pastry. If you want to replace it with Brie, or another soft cheese with an edible rind, feel free — just make sure there aren’t gaps in the sides of the pastry, or the cheese will leak out in the oven.",/recipes/1019949-baked-camembert-salad,Tejal Rao,"apricot preserves, Camembert cheese, fig preserves, puff pastry, radicchio",Baked Camembert Salad,1019949 | |
| "easy, quick, snack, pastries, quick breads, dessert","american, british","Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here’s another reason to love these scones: The dough is made by hand and doesn’t require rolling or cutting, meaning less mess in the kitchen.",/recipes/1019977-whipped-cream-scones-with-chocolate-and-cherries,Genevieve Ko,"bittersweet chocolate, butter, dried cherries, whipping cream",Whipped Cream Scones With Chocolate and Cherries,1019977 | |
| "custards and puddings, dessert",french,"Rich and creamy with a hit of floral cardamom, these puddings are a perfect make-ahead dessert. For the most flavor, make sure to break open the cardamom pods and crush the seeds using a mortar or pestle or the handle of a wooden spoon. Semisweet chocolate is recommended, as bittersweet will mask the cardamom, but they are interchangeable if you prefer chocolate with a higher cacao percentage. (Accordingly, you may want to use the higher amount of cardamom if cooking with bittersweet chocolate, but do go easy: A little cardamom goes a long way.) You’ll need to use chopped chocolate bars or chocolate fèves for these pots de crème. Chocolate chips are made with stabilizers that inhibit melting, so would result in a pudding that is less smooth and spoonable.",/recipes/1019976-chocolate-cardamom-pots-de-creme,Yossy Arefi,"cardamom, chocolate, vanilla",Chocolate-Cardamom Pots de Crème,1019976 | |
| "vegetables, side dish",american,"These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.",/recipes/1019975-quick-braised-greens-and-beans-with-bacon,Genevieve Ko,"bacon, collard greens, greens, hot sauce, kale, kidney bean, mustard greens, winter",Quick-Braised Greens and Beans With Bacon,1019975 | |
| "cookies and bars, dessert",,"It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, “At Home in the Whole Food Kitchen,” uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate’s complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.",/recipes/1019970-vegan-brownies-with-tahini-and-halvah,Charlotte Druckman,"bittersweet chocolate, coconut palm sugar, dates, halvah, spelt flour, tahini, dairy-free, vegan, vegetarian",Vegan Brownies With Tahini and Halvah,1019970 | |
| "pastries, dessert",,"A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe’s and Whole Foods carry freeze-dried raspberries, as do many online stores, but you can leave them out if you can’t find them — the cream will be less intense, but still tasty. These éclairs are a labor of love, best enjoyed the day they’re created.",/recipes/1019969-raspberry-and-cream-eclairs,Samantha Seneviratne,"confectioners' sugar, cream cheese, gelatin, heavy cream, raspberries, fall, spring, summer, winter",Raspberry and Cream Éclairs,1019969 | |
| "finger foods, dessert",american,"Reminiscent of churros and chocolate, these fluffy doughnut holes are best served warm because of the molten chocolate filling. You could, of course, use a stand mixer to prepare the dough, but it’s better done by hand since the mixer will have trouble blending such a small amount. Don’t worry when you first add the butter pieces and they smear around without incorporating. The butter will be evenly distributed by the time you finish kneading the dough. Chocolate fèves or discs make easy work of filling the doughnuts, but if you can’t find them, feel free to use your favorite chips or chopped chocolate.",/recipes/1019968-molten-chocolate-doughnut-holes,Samantha Seneviratne,"active dry yeast, bittersweet chocolate, butter, flour, milk, sugar, fall, spring, summer, winter",Molten Chocolate Doughnut Holes,1019968 | |
| "dinner, casseroles, pastas, main course",,"This Bolognese is made from start to finish in one roasting pan — including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work — just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like.",/recipes/1019895-one-pan-pasta-with-harissa-bolognese,Yotam Ottolenghi,"fall, winter, ground beef, ground pork, harissa, pasta",One-Pan Pasta With Harissa Bolognese,1019895 | |
| "lunch, weekday, seafood, main course",,"This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes — it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.",/recipes/1019892-roasted-halibut-and-potatoes-with-rosemary,David Tanis,"fennel seeds, halibut, lemon, rosemary",Roasted Halibut and Potatoes With Rosemary,1019892 | |
| "meat, main course",french,"The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there’s a wintry side to it as well. When a fierce mistral wind blows, it’s time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It’s prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.",/recipes/1019929-braised-beef-with-eggplant,Florence Fabricant,"fall, winter, fennel, pastis, sun-dried tomato, tri-tip steak",Braised Beef With Eggplant,1019929 | |
| "brunch, lunch, sandwiches, main course",,"This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by co-chefs Akira Akuto and Nick Montgomery. It’s not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It’s as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you’ll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you're assembling.",/recipes/1019941-konbis-egg-salad-sandwich,Tejal Rao,"crème fraîche, dijon mustard, eggs, mayonnaise, white bread, fall, spring, summer, winter",Konbi’s Egg Salad Sandwich,1019941 | |
| cocktails,,"In the 1933 edition of “The Savoy Cocktail Book,” there’s no shortage of drinks whose names suggest that they’d be perfect for Valentine’s Day (or any day, really). The book offers two versions of the Soul Kiss, both featuring Dubonnet Rouge, the venerable and inexpensive French aperitif. The Soul Kiss Cocktail (No. 1) uses both sweet and dry vermouths, while the Soul Kiss Cocktail (No. 2) contains whiskey. Here, we’ve combined the best of both, along with blood orange juice to impart a romantic shade of deep, sunset pink.",/recipes/1019964-soul-kiss-cocktail-with-blood-orange,,"blood orange, rye or bourbon, vermouth",Soul Kiss Cocktail With Blood Orange,1019964 | |
| cocktails,,"What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.",/recipes/1019965-rose-sangria,Rosie Schaap,"fall, spring, summer, winter, fruit, pomegranate juice, rosé, triple sec",Rosé Sangria,1019965 | |
| "dinner, meat, main course",chinese,"Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck’s backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.",/recipes/1019963-peking-duck-with-honey-and-five-spice-glaze,Kay Chun,"duck, hoisin sauce, honey, sesame oil, fall, spring, summer, winter",Peking Duck With Honey and Five-Spice Glaze,1019963 | |
| "dinner, easy, weekday, seafood, main course",,"In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.",/recipes/1019962-sheet-pan-harissa-salmon-with-potatoes-and-citrus,Colu Henry,"ginger, harissa, orange, potato, red onion, salmon",Sheet-Pan Harissa Salmon With Potatoes and Citrus,1019962 | |
| "cookies and bars, dessert",american,"As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.",/recipes/1019961-red-velvet-cookies-with-white-chocolate-chunks,Erin Jeanne McDowell,"cocoa powder, flour, red food coloring, vanilla, white chocolate",Red Velvet Cookies With White Chocolate Chunks,1019961 | |
| "cakes, custards and puddings, dessert",american,"This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.",/recipes/1019959-raspberry-swirl-no-bake-cheesecake,Yossy Arefi,"cream cheese, graham cracker, heavy cream, lemon, raspberries, sour cream, vanilla",Raspberry Swirl No-Bake Cheesecake,1019959 | |
| "non-alcoholic drinks, dessert, side dish",american,"For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together.",/recipes/1019960-creamy-vegan-hot-chocolate,Genevieve Ko,"dairy-free milk, nut butter, vegan chocolate, vegan cocoa powder, dairy-free, vegan, vegetarian, fall, winter",Creamy Vegan Hot Chocolate,1019960 | |
| "for two, cakes, custards and puddings, dessert",,"Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate féves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.",/recipes/1019957-chocolate-lava-cake-for-two,Yossy Arefi,"bittersweet chocolate, butter, egg, vanilla",Chocolate Lava Cake for Two,1019957 | |
| "quick, snack, dips and spreads, vegetables, appetizer",american,"Doused in something spicy, crisp crudités can become habit-forming. Inspired by the Buffalo cucumber salad at Parm in New York, this recipe coats the traditional sidekicks to Buffalo chicken — celery, carrots and other raw vegetables — in the garlic-spiked hot sauce that is traditionally doused on wings. The result is finger food at its finest: crunchy, flavor-packed and begging for beer (and blue cheese). Buffalo chicken wings might be written off as a bar fixture, but they’re a great example of contrasts: hot and cold, spicy and cooling, crisp and juicy. Like kimchi or chile-flecked melon, these crudités accentuate the play between spicy and fresh.",/recipes/1019954-buffalo-crudites-with-blue-cheese-dip,Ali Slagle,"blue cheese, hot sauce, vegetarian",Buffalo Crudités With Blue Cheese Dip,1019954 | |
| "snack, dips and spreads, appetizer",american,"The most negotiable part of Buffalo wings, it turns out, are the wings. <a href=""https://cooking.nytimes.com/recipes/1019954-buffalo-crudites-with-blue-cheese-dip"">Buffalo crudités</a> can be just as crisp, <a href=""https://cooking.nytimes.com/recipes/1019682-buffalo-chicken-dip"">Buffalo chicken dip</a> just as tangy, and Buffalo cauliflower dip just as spicy and alluring. The whole dip — from caramelizing cauliflower to stirring together the creamy hot sauce base and baking on the generous layer of cheese — is made in one pan. You can bring the pan right to the table with dippers of choice and watch it disappear. Just because classic dishes are made a certain way — and Buffalo wings have a cult following, no doubt! — don’t be afraid to riff on them once in awhile. That's how new classics are made.",/recipes/1019953-buffalo-cauliflower-dip,Ali Slagle,"blue cheese, cauliflower, cheddar, cream cheese, hot sauce, vegetarian",Buffalo Cauliflower Dip,1019953 | |
| "snack, dips and spreads, poultry, appetizer",american,"For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these <a href=""https://cooking.nytimes.com/recipes/1019954-buffalo-crudites-with-blue-cheese-dip"">Buffalo crudités.</a>",/recipes/1019952-baked-buffalo-wings,Ali Slagle,"blue cheese, chicken wings, hot sauce, low-carb",Baked Buffalo Wings,1019952 | |
| "dinner, weekday, noodles, main course",,"If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.",/recipes/1019917-ramen-carbonara,Julia Moskin,"bacon, parmesan, ramen",Ramen Carbonara,1019917 | |
| "dinner, lunch, barbecues, main course",latin american,"A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it’s still raw in the center — all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.",/recipes/1019933-smoky-pork-shoulder-with-chile-paste,Gabrielle Hamilton,"chiles d’árbol, cilantro, guajillo chile, pasilla chile, pork shoulder",Smoky Pork Shoulder With Chile Paste,1019933 | |
| "dinner, steaks and chops, vegetables, main course",,"Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.",/recipes/1019951-blue-cheese-steak-and-endive-salad-for-two,Colu Henry,"blue cheese, chives, endive, fennel, parsley, radish, steak, tarragon",Blue-Cheese Steak and Endive Salad for Two,1019951 | |
| "breakfast, brunch, pastries",american,"These sticky buns are positively habit-forming, with a winning flavor combination that’s a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you’re willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.",/recipes/1019948-cinnamon-date-sticky-buns,Klancy Miller,"butter, cinnamon, medjool dates, sugar, yeast",Cinnamon-Date Sticky Buns,1019948 | |
| "breakfast, brunch, easy, lunch, quick, pancakes",american,"It’s no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you’re likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.",/recipes/1019947-orange-cardamom-pancakes,Klancy Miller,"butter, cardamom, flour, maple syrup, orange",Orange-Cardamom Pancakes,1019947 | |
| "dinner, meat, main course",vietnamese,"Bo kho is a delicious Vietnamese pot-roasted beef stew. It is not so different from a traditional French pot au feu, but it is spiced in a traditional Vietnamese manner, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.",/recipes/1019891-vietnamese-braised-beef-stew-bo-kho,David Tanis,"beef chuck, chinese five-spice powder, ginger, lemongrass, shallots, star anise, fall, winter",Vietnamese Braised Beef Stew (Bo Kho),1019891 | |
| "breakfast, brunch, dinner, lunch, breads, side dish",american,"This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.",/recipes/1019946-bacon-cornbread-with-cheddar-and-scallions,Klancy Miller,"bacon, cheddar, cornmeal, scallion",Bacon Cornbread With Cheddar and Scallions,1019946 | |
| "brunch, lunch, weeknight, pies and tarts, main course",,"Cremini mushrooms and Parmesan star in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you’ll have two tart shells for the work of one — one for now, and another for later. Chances are you’ll want to make this tart again and again: It’s a relatively easy, make-ahead crowd-pleaser. But if you don’t have time (or energy) to make the dough, a store-bought pie crust will serve you well.",/recipes/1019945-mushroom-parmesan-tart,Klancy Miller,"dough, mushroom, parmesan, thyme, fall, winter",Mushroom-Parmesan Tart,1019945 | |
| "dinner, for two, lunch, weekday, soups and stews, appetizer, main course, side dish",,"This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.",/recipes/1019944-vegan-broccoli-soup-with-cashew-cream,Sarah Copeland,"broccoli, cashew, celery, fennel",Vegan Broccoli Soup With Cashew Cream,1019944 | |
| cocktails,,"This cider-based cocktail from Union Square Cafe in New York has seasonal allure. It’s lip-smacking and attractive. They make vats of it in the restaurant and keep it chilled, but the recipe is easily to scaled down to reproduce at home. Come spring you might replace the Demerara syrup with maple syrup.",/recipes/1019931-spiked-market-cider,Florence Fabricant,"applejack, cider, gin",Spiked Market Cider,1019931 | |
| "vegetables, side dish",,"Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and a little crisp. Here, the cauliflower is served on a lemony slick of kale pesto and topped with plenty of herbs and feta. A sprinkle of chile flakes adds heat, while a dash of colatura (an Italian version of fish sauce) or Asian fish sauce gives everything a salty, funky depth. It makes for a particularly complex and sophisticated appetizer or side dish, or even a light main course if you add some crusty bread or grains. The recipe is adapted from the chef Omar Koreitem, who owns the Paris restaurant and cafe Mokonuts with his wife, the pastry chef Moko Hirayama.",/recipes/1019898-pan-roasted-cauliflower-with-kale-pesto-and-feta,Melissa Clark,"almond, cauliflower, feta, kale, pecorino, fall, winter, vegetarian",Pan-Roasted Cauliflower With Kale Pesto and Feta,1019898 | |
| "pies and tarts, dessert",french,"Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness, but crème fraîche, a dollop of sour cream or a spoonful of plain Greek yogurt would also work nicely as an accompaniment. This recipe is adapted from the chef Moko Hirayama, who serves it at Mokonuts, the Paris restaurant and cafe she owns with her husband, the chef Omar Koreitem.",/recipes/1019899-rye-tarte-tatin,Melissa Clark,"apple, honey, rye flour, yogurt, fall, winter",Rye Tarte Tatin,1019899 | |
| "weekday, seafood, main course",,"For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.",/recipes/1019932-whole-fish-with-soy-and-citrus,Alison Roman,"lemon, lime, orange, red snapper",Whole Fish With Soy and Citrus,1019932 | |
| "dinner, lunch, weekday, grains and rice, main course",,"Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.",/recipes/1019916-pearl-couscous-with-creamy-feta-and-chickpeas,Melissa Clark,"feta, grape tomato, parmesan, pearl couscous, vegetarian",Pearl Couscous With Creamy Feta and Chickpeas,1019916 | |
| "dinner, easy, for two, weekday, vegetables, side dish","american, british, canadian","These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy — and creamy and light. Take it from Ma Ingalls of “Little House on the Prairie” fame: “There was no milk, but Ma said, ‘Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.’ The potatoes turned out white and fluffy.”",/recipes/1019938-two-ingredient-mashed-potatoes,Ali Slagle,"russet potatoes, sour cream, vegetarian",Two-Ingredient Mashed Potatoes,1019938 | |
| "breakfast, brunch, dinner, easy, for one, for two, lunch, quick, weekday, main course",turkish,"Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen –– the traditional Turkish egg dish loaded with peppers and tomatoes –– is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.",/recipes/1019940-turkish-eggs-with-olives-feta-and-tomatoes-menemen,Sarah Copeland,"eggs, feta, green olives, red bell pepper, scallions","Turkish Eggs With Olives, Feta and Tomatoes (Menemen)",1019940 | |
| "dinner, easy, weeknight, vegetables, main course, side dish",,"The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies,” but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.",/recipes/1019910-sumac-scented-eggplant-and-chickpeas,Jennifer Steinhauer,"chickpea, crushed canned tomatoes, eggplant, pomegranate molasses, sumac, fall, spring, summer, winter, vegetarian",Sumac-Scented Eggplant and Chickpeas,1019910 | |
| "dinner, weekday, poultry, main course",,"Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps them moist and juicy. Tomatillos, jalapeños and garlic, which are roasted at the same time, turn golden and soft before being chopped into a vibrant, cilantro-laced salsa. Make this on days when you don’t mind having the oven on low for a couple of hours. It may take a while to cook, but most of that time is entirely hands-off.",/recipes/1019889-poached-chicken-breasts-with-tomatillos-and-jalapenos,Melissa Clark,"chicken breast, jalapeño, tomatillo, low-carb, nut-free",Poached Chicken Breasts With Tomatillos and Jalapeños,1019889 | |
| "weekday, poultry, main course",,"Slowly poaching bone-in chicken breasts in a very low oven makes the meat extremely silky, without turning it tough or drying it out. And having the oven on for an extended period allows you to cook other things in the gentle heat. Here, halved cherry tomatoes turn sweet and jamlike. A pan of chicken skin renders and crisps, becoming golden and potato-chip crunchy before getting tossed with a bright parsley-onion salad. If you’d rather skip the chicken skin, you can. This dish is nearly as good without it, though you may want to add some toasted pine nuts or slivered almonds to the parsley salad for texture.",/recipes/1019890-poached-chicken-breasts-with-parsley-onion-salad,Melissa Clark,"cherry tomatoes, chicken breast, olives, fall, winter, low-carb, nut-free",Poached Chicken Breasts With Parsley-Onion Salad,1019890 | |
| "dinner, easy, quick, weekday, weeknight, poultry, main course",,"Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.",/recipes/1019909-weeknight-lemon-chicken-breasts-with-herbs,Jennifer Steinhauer,"black pepper, chicken breast, herbes de provence, fall, spring, summer, winter",Weeknight Lemon Chicken Breasts With Herbs,1019909 | |
| "dinner, weeknight, curries, main course",indian,"While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.",/recipes/1019911-cauliflower-cashew-pea-and-coconut-curry,Jennifer Steinhauer,"basmati rice, cauliflower, coconut milk, garam masala, ginger, vegan, vegetarian","Cauliflower, Cashew, Pea and Coconut Curry",1019911 | |
| "dinner, easy, lunch, quick, weekday, soups and stews, main course",,"Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.",/recipes/1019928-curried-red-lentil-soup-with-toasted-coconut,Colu Henry,"coriander, curry powder, ginger, red lentils, turmeric",Curried Red Lentil Soup With Toasted Coconut,1019928 | |
| "dinner, easy, for two, weekday, vegetables, main course, side dish",filipino,"<a href=""https://cooking.nytimes.com/recipes/1013419-chicken-adobo""><span>Chicken adobo</span></a>, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar. In this vegetarian version, cauliflower, rather than chicken, is caramelized on one side, then simmered in the pungent but not prickly sauce until toothsome yet tender. The simmer mellows the vinegar and soy sauce into a sauce interlaced with pepper, garlic and something herbal but not immediately traceable — that’s the bay leaves. Serve the cauliflower and sauce over rice or another grain with something green on the side.",/recipes/1019927-cauliflower-adobo,Ali Slagle,"cauliflower, rice wine vinegar, scallion, soy sauce, vegan, vegetarian",Cauliflower Adobo,1019927 | |
| "breakfast, brunch, dinner, easy, lunch, quick, weeknight, beans, main course",american,"Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you’re using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you—avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don’t go so crazy that you can’t pull this off on a weeknight with ease.",/recipes/1019926-cheese-grits-with-saucy-black-beans-avocado-and-radish,Sarah Copeland,"avocado, black beans, grits, polenta, radish, fall, spring, summer, winter","Cheese Grits With Saucy Black Beans, Avocado and Radish",1019926 | |
| "dinner, easy, quick, weeknight, pastas, main course",american,"There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.",/recipes/1019924-pasta-alla-vodka,Colu Henry,"crushed canned tomatoes, pancetta, pasta, vodka, fall, spring, winter",Pasta Alla Vodka,1019924 | |
| "dinner, easy, quick, weeknight, soups and stews, main course",italian,"Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.",/recipes/1019925-italian-wedding-soup-with-turkey-meatballs,Sarah Copeland,"chicken broth, ground turkey, orzo, panko, parmesan, spinach, fall, spring, winter",Italian Wedding Soup With Turkey Meatballs,1019925 | |
| "dinner, easy, for two, lunch, weekday, vegetables, main course",chinese,"This vegan dish is inspired by <a href=""https://cooking.nytimes.com/recipes/1017456-three-cup-chicken"">three-cup chicken,</a> a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.",/recipes/1019923-three-cup-vegetables,Ali Slagle,"basil, ginger, rice wine, root vegetables, sesame oil, soy sauce, fall, winter",Three-Cup Vegetables,1019923 | |
| "breakfast, brunch, lunch, weekday, vegetables, main course, side dish",,"Juicy canned tomatoes melted into fragrant cream mimic an instant cream of tomato soup. Served over toast, they make for a simple yet indulgent breakfast, or anytime snack. This dish is inspired by a recipe in ""Roast Chicken and Other Stories."" In the book, Simon Hopkinson writes that his version was inspired by Edouard de Pomiane’s ""Cooking in 10 Minutes."" Hopkinson bakes fresh tomatoes in garlicky, minty cream for half an hour. The version below, with canned tomatoes, woody herbs and a hint of cinnamon, is there for you when fresh tomatoes aren’t — and, like de Pomiane's approach, takes closer to 10 minutes.",/recipes/1019922-creamed-tomatoes-on-toast,Ali Slagle,"canned tomatoes, cinnamon stick, heavy cream, sourdough, vegetarian",Creamed Tomatoes on Toast,1019922 | |
| "dinner, weekday, grains and rice, main course",,"No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.",/recipes/1019920-one-pot-turmeric-coconut-rice-with-greens,Ali Slagle,"coconut flakes, coconut milk, rice, sesame seeds, vegan, vegetarian",One-Pot Turmeric Coconut Rice With Greens,1019920 | |
| "meat, one pot, main course",korean,"This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack.",/recipes/1019918-han-oak-galbijjim,Sam Sifton,"Coca-Cola, gochugaru, kale, radish, short ribs",Han Oak Galbijjim,1019918 | |
| "breakfast, meat, side dish",,"Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extracrispy bacon, but you'll have to wash that greasy rack. Your choice!",/recipes/1019919-oven-bacon,Ali Slagle,bacon,Oven Bacon,1019919 | |
| "dinner, lunch, weekday, beans, vegetables, main course, side dish",,"Lentils, like beans, soak up whatever flavors they’re cooked in. Here, it’s a chile oil made with both dried and fresh chiles, so it’s devilishly spiced — not just spicy. Simmer the lentils in the potent oil and some tomato paste until they’re glossy and tender, rich and spicy as you’d expect from a diavolo-style sauce. (Add more water if you’re after more of a quasi-chili.) Eat the lentils with a spray of lemon juice, parsley and-or bread crumbs on toast, grains, pasta, a sweet potato, bitter greens or all on their own. The lentils will keep for up to 4 days in the fridge; reheat over low heat or in the microwave loosened with a little water.",/recipes/1019915-lentils-diavolo,Ali Slagle,"brown lentils, green lentils, jalapeño, tomato paste, vegan, vegetarian",Lentils Diavolo,1019915 | |
| "easy, dips and spreads, appetizer",american,"For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn’t so much effort that the whole thing can’t be finished in 20 minutes. The order of the layers offers some delightful moments, like where the cheese melts into the warm refried beans or where the cool sour cream meets the fiery salsa. Cilantro and scallions serve as a refreshing counterpoint, and Fritos lend added crunch. No need to dig out your trifle bowl: A platter with a lip is preferred here for easier scooping.",/recipes/1019914-seven-layer-dip,Ali Slagle,"avocado, cheddar, olives, refried beans, salsa, sour cream, vegetarian",Seven-Layer Dip,1019914 | |
| "dinner, lunch, snack, weekday, vegetables, appetizer, main course, side dish",american,"Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).",/recipes/1019912-buffalo-cauliflower,Ali Slagle,"buttermilk, cauliflower, hot sauce, yogurt, fall, winter, vegetarian",Buffalo Cauliflower,1019912 | |
| "dinner, easy, quick, weeknight, pastas, main course",,"The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment — you just got dinner on the table in under a half hour.",/recipes/1019906-linguine-with-chickpeas-broccoli-and-ricotta,Sarah Copeland,"broccoli, chickpeas, kale, pasta, ricotta, fall, spring, winter","Linguine With Chickpeas, Broccoli and Ricotta",1019906 | |
| "easy, lunch, weekday, soups and stews, main course, side dish",,"This simple soup, steeped with ginger and lemongrass, features a bright relish of lime zest, fresh ginger and scallions. The topping offsets the subtle, sensible cauliflower, and the soup is deceptively luxurious thanks to the addition of potato, which adds a natural creaminess. Serve with a crusty sourdough loaf or some thick slices of buttered toast.",/recipes/1019907-ginger-cauliflower-soup,Yewande Komolafe,"cauliflower, ginger, lemongrass, potato, fall, winter",Ginger-Cauliflower Soup,1019907 | |
| "dinner, weekday, soups and stews, main course",american,"This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.",/recipes/1019905-slow-cooker-white-chicken-chili,Sarah DiGregorio,"chicken, chiles, corn, jalapeño, white beans",Slow Cooker White Chicken Chili,1019905 | |
| "dinner, main course",,"A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices — cinnamon, coriander and turmeric — with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don’t need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.",/recipes/1019904-root-vegetable-tagine-with-herbed-couscous,Sarah Copeland,"butternut squash, carrot, chickpeas, cinnamon stick, couscous, fall, winter",Root Vegetable Tagine With Herbed Couscous,1019904 | |
| "dinner, weekday, soups and stews, main course",american,"A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.",/recipes/1019903-slow-cooker-chili,Sarah DiGregorio,"beans, beef, tomato",Slow Cooker Chili,1019903 | |
| "dinner, soups and stews, main course",,"Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he’s lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.",/recipes/1019830-curried-shrimp-and-crab-gumbo,Brett Anderson,"crab, curry leaves, kashmiri chile powder, shrimp, fall, spring, summer, winter",Curried Shrimp and Crab Gumbo,1019830 | |
| "dinner, lunch, weekday, soups and stews, appetizer, main course",american,"If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own).",/recipes/1019913-baked-potato-soup,Ali Slagle,"bacon, cheddar, milk, potato, scallions, sour cream, fall, winter, vegetarian",Baked Potato Soup,1019913 | |
| "dinner, soups and stews, main course","cajun, creole","Chefs dating back to Upperline restaurant’s opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline “soup chef,” has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock — and buy the roast duck from your local Chinese restaurant.",/recipes/1019831-upperlines-duck-and-andouille-gumbo,Brett Anderson,"andouille sausage, bell pepper, duck, potato salad, fall, spring, summer, winter",Upperline’s Duck and Andouille Gumbo,1019831 | |
| "dinner, soups and stews, main course",creole,"Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans’ Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz’s gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.",/recipes/1019832-creole-redfish-gumbo,Brett Anderson,"blue crabs, creole seasoning, file powder, oyster, redfish, shrimp",Creole Redfish Gumbo,1019832 | |
| "dinner, lunch, weekday, grains and rice, main course",,"A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.",/recipes/1019878-farro-broccoli-bowl-with-lemony-tahini,Melissa Clark,"broccoli, eggs, farro, sesame seeds, tahini, vegan, vegetarian",Farro Broccoli Bowl With Lemony Tahini ,1019878 | |
| "dinner, casseroles, vegetables, main course",irish,"Traditionally, <a href=""https://cooking.nytimes.com/recipes/1019096-shepherds-pie"">shepherd’s pie</a> is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.",/recipes/1019869-leek-and-mushroom-cottage-pie,David Tanis,"cream, heavy cream, leek, mushroom, potato, fall, winter, vegetarian",Leek and Mushroom Cottage Pie,1019869 | |
| cocktails,,"Francesco Fanciulli (1853-1915) was given the unenviable task of succeeding John Philip Sousa as the leader of the United States Marine Band. After he refused an officer’s request to play a tune, Mr. Fanciulli was arrested for insubordination. But Fanciulli later had a cocktail named after him. The drink’s origins are murky, but it is clearly in the manhattan family, the chief difference being a touch of the amaro Fernet Branca, perhaps a nod to the musician;'s childhood years in Italy. This recipe is from Philip Greene, a Washington-based cocktail historian.",/recipes/1019888-fanciulli-manhattan,Robert Simonson,"bourbon, fernet branca, sweet vermouth",Fanciulli Manhattan,1019888 | |
| "dinner, easy, quick, weeknight, main course",,"Fried eggs are a simple vegetarian staple. But set them on top of garlicky kale- and herb-flecked rice, and they form a deeply satisfying supper. This recipe is endlessly customizable: Go with what you have — reheated leftover rice works equally well as a fresh pot — or use any whole grain you have. The secret here is locking flavor into the grains by stirring in garlic herbs while the rice is warm. To finish, be generous with the lime — the acid brings all the flavors up a notch — and play around with your tolerance for garlic and heat. Lastly, don't be afraid to raid your fridge: Avocado or leftover beans would be right at home here, too.",/recipes/1019908-fried-eggs-with-garlicky-green-rice,Sarah Copeland,"cilantro, eggs, hot sauce, kale, parsley, rice, fall, spring, summer, winter",Fried Eggs With Garlicky Green Rice,1019908 | |
| "dinner, soups and stews, main course","cajun, southern","The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.",/recipes/1019834-black-eyed-pea-and-pork-gumbo,Brett Anderson,"black-eyed peas, collard greens, gumbo file powder, mustard greens, okra, pork butt, fall, spring, summer, winter",Black-Eyed Pea and Pork Gumbo,1019834 | |
| "dinner, lunch, weekday, beans, soups and stews, main course",,"When the day calls for soup but your schedule doesn’t, look to an assertive ingredient that doesn’t require hours of simmering to extract flavor. Harissa, a North African chile paste, packs a punch right out of the jar (brands range in heat levels, though, so adjust quantity to taste). Dump in 2 cans of chickpeas: The starchy, seasoned liquid thickens the soup quickly. Besides that, additional vegetables and toppings you want to add are up to you: Soup should bend to your life, not the opposite.",/recipes/1019897-chickpea-harissa-soup,Ali Slagle,"chickpea, harissa, vegan, vegetarian",Chickpea Harissa Soup,1019897 | |
| "easy, quick, non-alcoholic drinks",american,"This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.",/recipes/1019902-classic-hot-chocolate,Melissa Clark,"bittersweet chocolate, cocoa powder, fall, winter",Classic Hot Chocolate,1019902 | |
| "dinner, easy, quick, weekday, weeknight, seafood, main course",,"Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon — there’s plenty of sauce to go around.",/recipes/1019900-roasted-salmon-and-brussels-sprouts-with-citrus-soy-sauce,Ali Slagle,"brussels sprouts, salmon, fall, winter",Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce,1019900 | |
| "dinner, lunch, weekday, weeknight, pastas, main course",italian,"Pasta with chickpeas is a substantial, quickly assembled meal, but what’s alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.",/recipes/1019901-linguine-with-crisp-chickpeas-and-rosemary,Ali Slagle,"chickpea, linguine, rosemary, vegetarian",Linguine With Crisp Chickpeas and Rosemary,1019901 | |
| "dinner, poultry, main course",,"Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they’re unfussy ways to elevate this dish without adding much time to the preparation. Crunchy toast to soak up all the juices is another low-key, brilliant item to add to the table, as is a bowl of seasoned sour cream, which will act as part dressing for the lettuces, part topping for the toast and part dipping sauce for the chicken.",/recipes/1019873-vinegar-chicken-with-crisp-roasted-mushrooms,Alison Roman,"chicken, lettuce, mushroom, sumac",Vinegar Chicken With Crisp Roasted Mushrooms,1019873 | |
| "dinner, lunch, poultry, main course",american,"This one-pan dinner is ugly — rustic, if we’re being kind — but good. Or as the Italians say, “brutta ma buona.” Truly, though, it’s everything you could ask for in a rich, comforting meal. As it cooks, the chicken, brined in stock and cider, drips its flavorful juices onto the bread. The bread absorbs every drop, turning into a chewy, savory nest cradling the tender, perfectly browned chicken. Each bit of stuffing offers a different surprise — sometimes the sweet-and-sour zing of a prune, other times the faint rumor of Thanksgiving whispered by celery and thyme. It’s as satisfying as you could ever hope, even if it isn’t particularly attractive.",/recipes/1019896-stock-and-cider-brined-chicken-over-stuffing,Samin Nosrat,"apple cider, chicken stock, chicken thighs, prune",Stock-and-Cider-Brined Chicken Over Stuffing,1019896 | |
| "dinner, lunch, beans, grains and rice, main course",spanish,"Interpretations of beans and rice — a humble, hearty, filling and delicious meal — are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.",/recipes/1019868-lentils-with-chorizo-greens-and-yellow-rice,David Tanis,"chard, chorizo, lentils, rice, gluten-free","Lentils With Chorizo, Greens and Yellow Rice",1019868 | |
| "dinner, weekday, pastas, main course",italian,"Spaghetti and meatballs isn’t necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender — the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.",/recipes/1019870-pressure-cooker-spaghetti-and-meatballs,Melissa Clark,"basil, crushed canned tomatoes, ground beef, spaghetti",Pressure Cooker Spaghetti and Meatballs,1019870 | |
| "pizza and calzones, main course",american,"This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck’s famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.",/recipes/1019887-barbecue-chicken-pizza,Tejal Rao,"barbecue sauce, chicken, mozzarella",Barbecue Chicken Pizza,1019887 | |
| "dinner, easy, seafood, main course",,"A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say “eggs on eggs!”), and you’ve got yourself quite a spread.",/recipes/1019871-everyday-salmon-with-tangy-cucumbers-and-fried-shallots,Alison Roman,"cucumber, salmon, shallot",Everyday Salmon With Tangy Cucumbers and Fried Shallots,1019871 | |
| "lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish",,"This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.",/recipes/1019881-split-pea-soup,Ali Slagle,"bacon, ham hock, leek, smoked paprika, split peas, fall, winter, vegetarian",Split Pea Soup,1019881 | |
| "dinner, weekday, noodles, main course",,"While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire m |
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