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Nytimes Recipes

Lemon and Garlic Chicken With Mushrooms

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine

Pistachio-Lemon Bars

NYT Cooking: These easy lemon bars have everything the traditional ones do – tang, sweetness and a butter-y rich base – plus the added benefit of pistachios folded into the filling and the crust. They're just delightful.


Rhubarb Upside-Down Cake

NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.


Recipe: Milanese Saffron Risotto

Recipe: Milanese Saffron Risotto by Nigella Lawson - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine


Green bean salad with mustard seeds and tarragon

YOTAM OTTOLENGHI'S GREEN BEAN SALAD with MUSTARD SEED and TARRAGON ~~~ this recipe is shared with us from the book, "plenty" [Yotam Ottolenghi]


Tomato and Pomegranate Salad

NYT Cooking: Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.


Jerusalem Lamb Shawarma

NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...


Roasted Feta With Honey

A little honey and a little heat transform a typical block of feta into something soft, luscious and spectacular. (Photo: Mikkel Vang for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sabine Tucker.)


Chicken Breasts With Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)