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Nytimes Recipes

from NYT Cooking

Lemon and Garlic Chicken With Mushrooms

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. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Chicken Breasts With Tomatoes and Capers

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)

from NYT Cooking

Pistachio-Lemon Bars

Pistachio Lemon Bars by cooking.nytimes: These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust. #Bars #Lemon #Pistachio

from NYT Cooking

Shrimp Fajitas With Peppers and Zucchini

Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp. (Photo: Rikki Snyder for The New York Times)

from NYT Cooking

Our 30 Most Pinned Recipes of 2015

The recipes Pinterest users saved most from, including Marcella Hazan's Bolognese, roasted Brussels sprouts with garlic and lemon bars. (Photos, from top: Jim Wilson/NYT and Andrew Scrivani for NYT)

from NYT Cooking

Harvey House Candied Sweet Potatoes

It was in “The Harvey House Cookbook” that we found this excellent recipe for sweet potatoes candied with confectioners’ sugar and butter. It is best served warm rather than piping hot, which makes it convenient for big meals like Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving. (Photo: Melina Hammer for NYT)

from NYT Cooking

Spicy Sichuan Noodles

from NYT Cooking

Peanut Butter Cookies

This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines Mr Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.

from NYT Cooking

The 20 Most Popular Nigella Lawson Recipes on Cooking


Five minute loaf of bread...New York Times recipe from 2006 no knead bread