When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.


Recipes to try someday
934 Pins
Collection by
These homemade Baked Plantain Chips are crunchy, healthy, and delicious! Make this recipe once and you’ll never buy them from the store again. FOLLOW Cooktoria for more deliciousness! #plantain #chips #vegan #vegeatrian #snack #appetizer #partyfood #recipeoftheday

Sweet & Savory

3 Pins


1 Pin
Sabut Masoor Dal (Spiced Brown Lentils) Recipe - NYT Cooking
Apricot and Almond Quinoa Pilaf - Ask Dr. Nandi
Quinoa with Spinach and Roasted Almonds | There are only six ingredients in this refreshing and satisfying quinoa salad. Get the recipe at Food & Wine.


8 Pins
Ham, chestnut and bread sauce soufflé recipe | delicious. magazine
Simple cheese soufflé recipe | delicious. magazine
Broccoli and blue cheese soufflé recipe | delicious. Magazine


11 Pins
Creamy Parmesan Polenta
Cheesy Baked Polenta in Tomato Sauce Recipe - NYT Cooking


17 Pins
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type
Steak Mock Frites Recipe - NYT Cooking
Sesame Tofu With Coconut-Lime Dressing and Spinach Recipe - NYT Cooking


14 Pins
No one will ever guess that this delicious chili recipe only has 5 ingredients!! So easy to make, and always a crowd favorite! | gimmesomeoven.com
112 Warming Stews and Soups - Recipes from NYT Cooking


18 Pins
Ricotta Polpette in Tomato Sauce Recipe - NYT Cooking
Torta Rustica With Ricotta and Spinach Recipe - NYT Cooking


16 Pins
Risotto Recipe - NYT Cooking
Basic Stovetop Rice Recipe - NYT Cooking
Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz) | 12 Tomatoes


9 Pins
Berber Skillet Bread Recipe - NYT Cooking


68 Pins
Ramen With Charred Scallions, Green Beans and Chile Oil Recipe - NYT Cooking
Perfect Instant Ramen Recipe - NYT Cooking
Stir-Fried Lettuce With Crispy Garlic and Fried Eggs Recipe - NYT Cooking


48 Pins
Beef Stroganoff Recipe - NYT Cooking
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes
Moroccan Kefta  Recipe - NYT Cooking


103 Pins
Brined Pork Chops With Fennel Recipe - NYT Cooking


53 Pins
Lamb Meatballs With Spiced Tomato Sauce Recipe - NYT Cooking
Eggplant, Lamb and Yogurt Casserole Recipe - NYT Cooking
Recipes for Nowruz, the Persian New Year - Recipes from NYT Cooking


27 Pins
This fesenjan recipe is a hearty Middle Eastern chicken dish made with onions, chickpeas and a sensational walnut pomegranate sauce.
This Brazilian stroganoff is a riff on the Russian stew of tender beef, mushrooms and sour cream that was considered peak haute cuisine in the United States during the 1950s This version uses chicken instead of beef, has a tomato base and favors heavy cream over sour cream But the biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks
Sheet-Pan Roasted Chicken With Pears and Arugula Recipe - NYT Cooking


259 Pins
Loaded Baked Frittata Recipe - NYT Cooking
Olive Oil-Fried Egg Recipe - NYT Cooking
Classic Deviled Eggs Recipe - NYT Cooking


82 Pins
Citrus-Glazed Sweet Potatoes Recipe - NYT Cooking
Swiss Rosti With Smoked Salmon and Poached Egg Recipe - NYT Cooking
Crisp Smashed Potatoes With Fried Onions and Parsley  Recipe - NYT Cooking


133 Pins
Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard Recipe - NYT Cooking
Mushrooms are mostly water, but when you cook away that moisture, you’re left with deep, concentrated flavors.

Everything else

35 Pins