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Nytimes Recipes

from NYTimes.com

Lifestyle: Sunday Menu; Savory Pork: Marinade Is the Trick

Lifestyle - Sunday Menu - Savory Pork - Marinade Is the Trick - NYTimes.com

from NYT Cooking

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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from NYT Cooking

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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from NYT Cooking

Jamie Oliver’s Pappardelle With Beef Ragu

This is a variation on the dish Jamie Oliver calls ''spag bol,'' a recipe most people, even Italians, call spaghetti bolognese. (Photo: Craig Lee for The New York Times)

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from Stylist Magazine

Recipe: Milanese Saffron Risotto

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

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from NYT Cooking

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.

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from NYT Cooking

10 Ways to Make Street Food at Home

NYT Cooking: 10 Ways to Make Street Food at Home

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from NYT Cooking

Baked Greek Shrimp With Tomatoes and Feta

NYT Cooking: This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetiz...

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from NYT Cooking

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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