Nyt cooking

Vegetarian Soup and Stew Recipes for Fall - The New York Times

NYT Cooking: Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work we...

Korean Barbecue-Style Meatballs Recipe - NYT Cooking

Rishia Zimmern’s Chicken With Shallots Recipe - NYT Cooking

Crispy Sour Cream and Onion Chicken Recipe - NYT Cooking

Chicken Braised With Potatoes and Pine Nuts Recipe - NYT Cooking

NYT Cooking: This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you’re searing the mushrooms. If time is not an issue, you can skip that step, but it will incr...

Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs This slow-cooker version lets you simmer it overnight or while you’re not home (and without splatters and stirring)

This Spicy White Bean Soup Is a Poem in a Pot - The New York Times

Perfect Chocolate Chip Cookies | Ravneet Gill, NYT Cooking ~ A simple recipe with emphasis on technique. Uses chopped bittersweet chocolate. Dough is rolled into balls & chilled at least 12 hrs. Makes 14 large cookies. #dessert #small