NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake.
NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
NYT Cooking: This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes...
You make a Veggie Burger because you want a Hamburger experience without the meat This one delivers It’s got a Firm,Beefy Texture that takes on the Char and Smoke of the Grill, but is adaptable enough to cook inside on your stove
This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner It offers the sweetly peppered, slightly funky flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher