NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

Marcella Hazan's Bolognese Sauce

NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

NYT Cooking: This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients – pork, brown sugar, grain mustard, rosemary and sherry – you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Mustard-Glazed Pork Tenderloin

NYT Cooking: This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients – pork, brown sugar, grain mustard, rosemary and sherry – you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Sausage Arugula Ricotta Tart | Special thanks to @Spoon Fork Bacon

Sausage Arugula Ricotta Tart

Sausage Arugula Ricotta Tart | Special thanks to @Spoon Fork Bacon

NYT Cooking: Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.

Spicy Ginger Pork Noodles With Bok Choy

NYT Cooking: Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.

Creamy corn pasta with basil

Creamy Corn Pasta With Basil

NYT Cooking: There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice

Skillet Chicken With Tomatoes, Pancetta and Mozzarella

Pizza chicken NYT Cooking: Skillet Chicken With Tomatoes, Pancetta and Mozzarella

NYT Cooking: Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very ...

Tarragon Chicken With Sherry Vinegar Onions

NYT Cooking: Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very ...

NYT Cooking: The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Cucumber Salad With Soy, Ginger and Garlic

NYT Cooking: The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

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