NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France.
Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric
NYT Cooking: The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts.
Cold Rice Noodles With Grilled Chicken and Peanut Sauce
NYT Cooking: Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell.<br/><br/>To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles ar
Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. But replacing the packaged mixes re
Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own. (Photo: Michael Kraus for The New York Times)
Braised Chicken With Lemon and Olives: A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises