NYT Cooking: Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the res...

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NYT Cooking: 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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NYT Cooking: It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.~ {only use Reginao Or Grana}

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NYT Cooking: This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, w...

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NYT Cooking: Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with ...

COMMENTS: I swapped out the water for Pacific brand chicken stock --DEFINITELY would leave out most of the salt because of this. Also added pre-grilled chicken strips from the grocery store! The parmesan-rosemary mixture IS key, as commenters attest.

ESSEN & TRINKEN - Pilz-Nudel-Auflauf Rezept {use aged cheese & dairy free margarine}

NYT Cooking: This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.


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