Breakfast, brunch, lunch or dinner, it works any time of day. Just-cooked eggs are nestled in a rich tomato sauce spiced with cumin, paprika and cayenne in this cozy dish from Melissa Clark. Recipe: Roasted Salmon Glazed With Brown Sugar and Mustard 7. Millie Peartree’s jerk salmon is another fast and fresh option. Combine Dijon mustard and brown sugar until smooth, then slather on top of salmon fillets for the simplest, most satisfying weeknight salmon in all the land. Sam Sifton came up with this clever no-recipe recipe that readers adore. Roasted Salmon Glazed With Brown Sugar and Mustard “This is going into my rotation for the easiest and nicest salmon dish on my roster.” The 36-hour resting period means they’re not the kind of recipe to satisfy a sudden craving (for that, there is always Toll House), but that little respite in the fridge creates a unique crispy-tender texture that cannot be beat. Chocolate Chip Cookies “I’ve been making these for over two months now and will pass on this recipe for generations.”ĭavid Leite’s chocolate chip cookies have legions of fans. If you’re serving a crowd this summer, Hetty McKinnon’s cold noodle salad with spicy peanut sauce hits similar notes. If you don’t have Chinese sesame paste, tahini will work, but add a little toasted sesame oil for flavor, and maybe a touch more peanut butter for texture. Sam Sifton’s spicy, creamy peanut noodles were inspired by a beloved dish served at Hwa Yuan, a Chinatown restaurant that opened in 1967. Takeout-Style Sesame Noodles “This has become a staple in our household. For a spicier soup, try Naz Deravian’s dal adas, which adds a little tamarind to the mix. Red lentils cook down so quickly, it’s almost not even necessary. The recipe calls for blending half of the soup for a silky texture, but if you’re in a rush, skip it. No sludgy brown lentil soup here, Melissa Clark’s is light and spicy, inspired by mercimek corbasi, a Turkish red lentil soup. I make it probably twice a month at least.” Some sneaky parents have been known to blend spinach or steamed cauliflower into the cottage cheese mixture. Combine that with seasonings and milk in a blender, then toss with uncooked pasta and Cheddar, and bake in a pan until bubbly and browned. Julia Moskin’s brilliant hack for a rouxless macaroni and cheese? Cottage cheese. Creamy Macaroni and Cheese “Easiest and best mac and cheese I’ve ever made!” For another vegetarian chili, try Kay Chun’s version, which uses eggplant, lentils and black beans for heartiness. If you have two cans of beans, a can of chopped tomatoes, an onion, some garlic, dried oregano and chile powder, you can make Melissa Clark’s superadaptable 30-minute chili. Perhaps unsurprisingly, the majority are weeknight workhorses, like a quick skillet chili and a 20-minute roasted salmon, but a few are the sort to turn to on a lazy Sunday, like Marcella Hazan’s Bolognese or Thomas Keller’s butternut squash soup. On New York Times Cooking, there’s a handy digital recipe box to which you can save the meals you’ve cooked, hope to cook and maybe never will cook, but enjoy dreaming about having the time and energy to do so.īelow are the ones our readers have saved most often. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.Whether we keep our recipes in a cute little box on our kitchen counter or saved digitally on a Pinterest board, most of us have a stockpile of foolproof, surefire dishes we return to again and again like your mom’s budae jjiggae, or your go-to arroz con pollo. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. A Minnesota Star Tribune Top 15 Cookbook of 2021Ī WBUR Here & Now Favorite Cookbook of 2021
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