Nyt cooking recipes

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

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A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it’s heating, just until they’re golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary…

Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce’s savory umami, and pregrated cheese works just fine here. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a…

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.

Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the…

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…

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 works just as 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…