New york times recipes

There are many words used to describe cooked chicken — tender and juicy immediately come to mind — but in all my years of cooking and recipe testing, I don’t think I’ve ever heard it described as “plush.” That is, until I began researching the best chicken salad recipes and came across a very unique one from The New York Times.

archived 9 Dec 2024 17:58:54 UTC

These easy noodles from Kenji López-Alt are loaded with 20 cloves’ worth of garlicky flavor.

Make Ali Slagle’s recipe, or any of the top recipes of the week.

It’s been 12 months of delicious dishes, and these are the biggest hits published this year: marry me chicken, banana pudding, gochujang noodles, white chicken chili and more.

It's called Midnight Pasta, but you can eat it anytime, day or night. https://nyti.ms/3JBs88z

Eat well in the coming days with Aaron Hutcherson’s creamy white bean and fennel casserole, Tejal Rao’s toor dal, and Julia Moskin’s black bean soup.

This recipe is adapted from a recipe published in the New York Times in 2008 by David Leite.

'Tis the season for comfort food cooking. This Creamy Turmeric Lemon Chicken & Orzo Soup is guaranteed to warm your soul. You'll find it and 120+ delicious, comfort food recipes—that take no time at all—in HALF BAKED HARVEST: QUICK & COZY, from the # 1 New York Times bestselling author of Half Baked Harvest Every Day.

We're just a few weeks into 2021, but I might even go as far as to say it will be the best thing I make this year, too.

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…

Here are the Houston Chronicle recipes you cooked from the most this year.

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of…

Indulge in the creamy, rich flavors of the ultimate New York cheesecake with this foolproof recipe. Perfectly smooth and dense, this cheesecake offers a classic taste that transports you straight to the bustling streets of New York City. Whether you're a seasoned baker or a dessert enthusiast, this recipe guides you through creating a slice of perfection every time. Ideal for special occasions or a sweet treat at home, this cheesecake will impress with its timeless appeal and irresistible…

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all…

Breezy and adaptable, most of these dishes can be on the table in 30 minutes or less.

Discover how to make mouth-watering Buttered Gochujang Noodles with this simple New York Times recipe. Perfect for a quick meal, this dish blends sweet and spicy flavors, garnished with fresh herbs. A delightful twist to your pasta night!

Okay — maybe not the same exact recipe for every Greek mother… but you have to admit, despite some variations, every Greek mother makes these.