NY Times Recipes

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Damn Good Chocolate Bundt Cake

2 hours

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here. Cooking Zucchini, Simple Zucchini Recipes, Zuchini And Squash Recipes, Recipes With Fresh Basil, Vegetarian Zucchini Recipes, Zucchini Dinner Recipes, Summer Vegetable Recipes, Cooking Pasta, Cooking Beets

"Summer Pasta With Zucchini, Ricotta and Basil." The New York Times Cooking. A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market.

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. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straigh... Cooking Chocolate, Chocolate Cakes, Chocolate Recipes, Cheap Chocolate, Dump Cakes, Poke Cakes, Amanda Hesser, Ny Times, Cake Baking

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. Pasta Italiana, Pastas, Spaghetti, Gourmet, Chefs, Hacks, Tasty Food Recipes, Spaghetti Noodles

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.

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 and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. (Photo: Melina Hammer for NYT) Christmas Side Dishes, Thanksgiving Side Dishes, Company Potatoes, Taters Recipe, Maura, Welsh, Parsley Potatoes, Russet Potatoes, B Recipe

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...

NYT Cooking: The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30%... Portobello Recipes, Portobello Mushroom Recipe Healthy, Portabella Pasta Recipe, Stuffed Portabello Mushrooms, Vegan Mushroom Pasta, Recipes For Mushrooms, Pasta With Mushrooms, Pasta Recipes For Two, Cook Mushrooms

NYT Cooking: The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven…

Vegan Dumplings-the link goes to steamed dumplings but try this link for seven kinds of dumplings: http://www.onegreenplanet.org/vegan-food/around-the-world-in-seven-vegan-dumplings/ Shipping Boxes, Shipping Wine, Chicken, Meat, Food, Shipping Crates, Eten, Hoods, Meals

Savory Vegan Dumplings From Scratch (Steamed

Bok Choy Stir-Fry with Zesty Miso Dressing recipe by SeasonWithSpice.com Miso Dressing, Dressing Recipe, Stir Fry Recipes, Thai Recipes, Asian Recipes, Vegetarian Recipes, Asian Foods, Saveur, Whole Food Recipes

Bok Choy Stir-Fry with Zesty Miso Dressing

NYT Cooking: You make a veggie burger because you want the 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. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients –%... Burger Mix, Tofu Burger, Vegan Burgers, Lentil Burgers, Ultimate Veggie Burger Recipe, Veggie Burger Recipe Without Beans, Best Vegan Burger Recipe, Best Veggie Burger, Roasted Mushrooms

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

NYT Cooking: This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regula... Meyer Lemon Meringue Pie Recipe, Lemon Curd, Meyer Lemon Recipes, Cloud, Pie Recipes, Dessert Recipes, Lemon Desserts, Just Desserts, Fireball Drinks

toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind It's fabulous, it's healthy and it can be ready in about a half hour A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too. Soup Recipes, Mince Recipes, Chili Recipes, Turkey Recipes, Easy Recipes, Soups And Stews, Ground Turkey Chili, Ground Beef, Turkey Chilli

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it'.

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta Make your own bread crumbs if you’ve got bread that’s drying out, and keep them in the freezer. Pizza Recipes, Vegetarian Recipes, Cooking Recipes, Dishes Recipes, Noodle Recipes, Garlic Olive Oil, Cooking Bread, Cooking Pasta, Lotsa Pasta

Pasta with Tomatoes, Capers, Olives, and Breadcrumbs (supes easy, all for flavor and texture combo)

This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner. (Photo: Melina Hammer for The New York Times)

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

Texas Chili Chili, Texas Chili, Chili Con Carne, Best Chili Recipe, Chili Recipes, Soup Recipes, Cooking Recipes, What's Cooking, Political Party

24 Dishes That Taste Better on the Second (or Third) Day is a group of recipes collected by the editors of NYT Cooking

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