New york times recipes

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.

Our 50 Most Popular Recipes of All Time (So Far) is a group of recipes collected by the editors of NYT Cooking.

Impress your foodie friends with this New York Times No-Knead Bread. This recipe is incredibly easy and will result in one of the best crusty loaves you will ever have.

archived 9 Dec 2024 17:58:54 UTC

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…

This classic tiramisu recipe is rich, creamy, custardy, and light all at the same time. Made with dreamy layers of mascarpone cream, coffee soaked lady fingers and a healthy dusting of cocoa powder, this authentic tiramisu tastes just like the real deal from Italy! #tiramisu #dessertideas #custard #layereddesserts #layeredcake #easydesserts

The dishes our readers loved most this year include recipes for chicken, pasta, soup, burgers and more.

'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.

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 flexible, "no-recipe" recipe from The New York Times Cooking is classic, American-style comfort food; melt-in-the-mouth meat cooked in a rich, deeply savoury sauce. Serve it with steamed rice and wilted greens for a rainy day feast.

Source: New York Times Happy Friday, Mes Amies! How are you all today? So, week before last I tried this recipe from The New York Times. Y...

Caramelized shallot pasta, the perfect chocolate chip cookies, sour cream and onion chicken: These are the recipes that kept readers coming back for more.

My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!

This recipe, from New York Times columnist Melissa Clark's new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby

A simple, no-fuss recipe for the best, most life-changing cheesecake you will ever eat: rich, creamy, and insanely delicious.

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 creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level. Discover new recipes that are tried, tested, and truly delicious with NYT Cooking.

The infamous NY Times Chocolate Chips Cookies. You’ll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they’re worth the wait!

Recipe: Shakshuka With Feta || Photo: Andrew Scrivani for The New York Times