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from NYT Cooking

16 of Our Most Popular Lemon Desserts

16 of Our Most Popular Lemon Desserts is a group of recipes collected by the editors of NYT Cooking

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from NYT Cooking

Mississippi Roast

Here, Sam Sifton has replaced the packaged mixes in the traditional Mississippi Roast recipe. It is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)

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from NYTimes.com

Lifestyle: Sunday Menu; Savory Pork: Marinade Is the Trick

Lifestyle - Sunday Menu - Savory Pork - Marinade Is the Trick - NYTimes.com

from NYT Cooking

Corn Pudding

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert. (Photo: Karsten Moran for The New York Times)

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from NYT Cooking

Roasted Chicken With Figs and Rosemary

Roast chicken with figs and rosemary. NYT Cooking: This is truly one of the easiest company-worthy chicken dishes out…

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from NYT Cooking

Personal Recipe Box

Your Recipe Box | All Recipes - NYT Cooking

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The 25 Most Popular Recipes of May 2016 - Recipes from NYT Cooking

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This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

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from NYT Cooking

Macaroni and Beef Casserole

NYT Cooking: This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column. It is hearty sustenance that evokes memories of childhood and sweater weather. Its preparation is simple, but its flavors veer elegant. Sauté onions, celery, green peppers and garlic. Add the meat, then oregano, basil and tomatoes. Whisk together a quick Cheddar cheese bechamel that's%2...

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from NYT Cooking

Charlie Bird's Farro Salad

There are two essential steps to a stellar farro salad The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients The second is to use very good olive oil in the dressing

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