Nicholas Johnson

Nicholas Johnson

Nicholas Johnson
More ideas from Nicholas
Spiced Ethiopian Lentil Stew

This flavorful stew of berbere spiced Ethiopian lentil stew is made with veggies and hearty potatoes simmered in a base of savory red lentils.

NYT Cooking: Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that tradi...

NYT Cooking: Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends.

NYT Cooking: I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you?<br/><br/>Then one day my mother set me straight.  It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own ...

I used to think the only reason to buy a whole chicken was to actually cook it whole Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you Then one day my mother set me straight

Simple to make, budget friendly, highly nutritious, & packed with flavor, this lentil soup makes a wonderful summertime meal

Red Lentil Soup - Simple to make, budget friendly, highly nutritious, & packed with flavor, this lentil soup makes a wonderful summertime meal

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal! All clean eating ingredients are used for this veggie packed salad. Pin this healthy recipe now!

NYT Cooking: There are two schools of thought about macaroni and cheese: some like it crusty and extra-cheesy (<a href="http://cooking.nytimes.com/recipes/1015824-crusty-macaroni-and-cheese">here's our recipe</a>), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese.  It is light years ahead of the boxed versions.<br/><br/>This creamy version has one...

Creamy Macaroni and Cheese - NYT Cooking: Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.