Spring Cooking

Welcome the season with flashes of green and other spring delicacies.
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To-Go Baked Oatmeal with your favorite toppings.  The perfect, healthy, grab-&-go breakfast!

To-Go Baked Oatmeal

To-Go Baked Oatmeal with your favorite toppings. The perfect grab-&-go breakfast! Healthy Breakfast, breakfast to go, Easy breakfast, Breakfast recipes

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels. (Photo: Carol Sachs for The New York Times)

Tomato and Pomegranate Salad

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. (Photo: Carol Sachs for The New York Times)

Jerusalem Lamb Shawarma

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away. (Photo:  Carol Sachs for The New York Times)

Baked Rice

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

A fiery jalapeño and ginger spiked yogurt marinade give life to this tandoori chicken from Melissa Clark. (Photo:  Michael Kraus for The New York Times)

Tandoori-Style Chicken

Tandoori-Style Chicken - NYT Cooking: Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks.

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit. (Photo: Lisa Nicklin for The New York Times)

Tarragon Chicken

NYT Cooking: I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance,

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (Photo: Carol Sachs for The New York Times)

Grilled Asparagus With Caper Salsa

NYT Cooking: Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. (Photo: Davide Luciano for The New York Times)

The Best Fried-Eggplant Sandwich

NYT Cooking: In the spring of my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise.

This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree. (Photo: Craig Lee for The New York Times)

Blueberry Poppy Seed Brunch Cake

This recipe was brought to The Times in a 1990 article by Marian Burros about…

For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt. (Photo: Carol Sachs for The New York Times)

Baba Ghanouj, Deconstructed

NYT Cooking: For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.

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