Nyt cooking

Explore a wide range of mouthwatering recipes and expert cooking tips from NYT Cooking. Elevate your culinary skills and create delectable dishes at home with confidence.
Spinach Recipes, Pasta Recipes, Cooking Recipes, Fettuccine Recipes, Weeknight Recipes, Cooking Guide, Noodle Recipes, Yummy Recipes, Dinner Recipes

Chile Crisp Fettuccine Alfredo with Spinach Salt, to taste4 tbsp. butter1 to 2 tbsp. chile crisp, plus more to taste 1 cup heavy cream1-pound dried fettuccine1 5-ounce package baby spinach¾ cup Parmesan, finely grated, plus more for serving Bring a large pot of salted water to a boil.While the water heats, in a very large

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Melissa McKenzie
Veggie Dishes, Vegetarian Dishes, Veggie Recipes, Soup Recipes, Dinner Recipes, Cooking Recipes, Healthy Recipes, Vegetarian Bean Recipes, Beans Recipe Healthy

Inspired by the Italian dish of sautéed puntarelle (an 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 well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more…

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Dadonisd
Spiced Irish Oatmeal With Cream and Crunchy Sugar Recipe - NYT Cooking Melissa Clark, Tofu, Breakfast Brunch, Breakfast Recipes, Breakfast Tacos, Breakfast Ideas, Carne, Overnight French Toast, Baked Oats

A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you’d serve first thing in the morning, but that’s all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They’re also extremely easy, and you can assemble the dish the night before, then bake…

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Danielle Kloke
Poultry Recipes, Chicken Recipes, Cooking Recipes, Healthy Recipes, Morrocan Food, Moroccan Dishes, Moroccan Tagine Recipes, Preserved Lemons Recipes, Preserved Lemon Chicken Recipe

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan…

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Ann P
Stew Chicken Recipe, Braised Chicken, Crockpot Chicken, Slow Cooker Chicken Stew, Easy Crockpot, Crockpot Meals, Slow Cooker Spinach Soup, Spinach Meals, Slow Cooker Meals

This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you’d like to keep with the theme. If you don’t have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.

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Hanna Mosca
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight Korean Meatballs Recipes, Meatballs And Rice, Meatball Recipes, Meat Recipes, Parmesan Meatballs, Meatball Soup, Swedish Meatballs, Chicken Meatballs, Fun Recipes

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more…

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Lindsey Schreiber