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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

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Coq au Riesling

The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version

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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.)

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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%...

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Persian-Spiced Lamb Shanks

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Mississippi Roast

Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. But replacing the packaged mixes results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)

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Spicy Sichuan Noodles

This recipe is by Florence Fabricant and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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Hashed Brussels Sprouts With Lemon

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them. (Photo: Melina Hammer for The New York Times)

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Slow Sunday Morning, taking my time to make breakfast treats for everyone and sharing stories @13th_floorstorytellers #stories #dreams Pancakes with chia seeds, oatmeal blend with amaranth and millet, raw nuts and fry fruits, fresh orange juice and sweet permission #permission #sweet #breakfast #sundaymorning #nytimes #recipes #raw #vegan #panckakes #wellandgood #wellness #figura #cookbook #cookwithme #eatbetter #healthy #zdrowie #healthyeating #fitfood #foodie #tonique #tone #beactive…

Flan de Leche

NYT Cooking: This traditional Iberian flan, is now sometimes called “Flan a la Antigua," or Flan of the Past. That’s because it doesn’t include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology — blender and microwave — to streamline the preparation. The edge of sharp caramel%...