Nytimes cooking

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Garlicky Chicken With Lemon Anchovy, Garlicky Chicken, Lemony Chicken, Anchovy Sauce, New York Times Cooking, Chicken With Lemon, Melissa Clark, Seared Chicken, Pan Seared Chicken

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably…

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Raw Broccoli Salad, Broccoli Salads, Kosher Cooking, Raw Broccoli, Recipetin Eats, Savory Food, Appetizer Ideas, Cumin Seeds, Healthy Veggies

Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming…

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Chicken Breasts With Lemon Recipe - NYT Cooking Pepperoni Chicken, Easy Banana Pancakes, Easy Skillet Chicken, Marinated Lamb, Chicken Stroganoff, Marinating Chicken Breast, Easy Chicken Breast, Nyt Cooking, Roasted Salmon

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

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Crispy Gnocchi, Burst Tomatoes, Pan Fried Gnocchi, Mozzarella Recipe, Tomatoes And Mozzarella, Mozzarella Recipes, Fast Dinners, Nyt Cooking, Juicy Tomatoes

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the…

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Caramel Cookies Recipes, Toffee Bark, Easy Oatmeal, Easy Guacamole, Chewy Sugar Cookies, Desserts Vegan, Soft Sugar Cookies, Caramel Cookies, Nyt Cooking

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.

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Pastry Chef Photography, Almond Snowballs, Orzo With Spinach, Lemony Orzo, Orzo Spinach, Baked Risotto, Chef Photography, Mushroom Bourguignon, Spinach Orzo

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

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