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Spring Cooking

Welcome the season with flashes of green and other spring delicacies.
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These delicate little half-moon stuffed pasta bundles (virtually the same as ravioli but for its name and shape) are fun to make and perfect for a light springtime meal or first course. (Photo: Karsten Moran for The New York Times)

Mezzelune Pasta With Peas and Shiitake Mushrooms Recipe

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Tiny Titans: Mr. Donahue’s and Ruffian Wine Bar

Fennel bulb, marinated in sherry vinegar and olive oil, is seasoned with fennel seeds. (Photo: Sasha Maslov for The New York Times)

Tiny Titans: Mr. Donahue’s and Ruffian Wine Bar

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Tart Rhubarb Shines on Shortcakes

While rhubarb stalks are edible raw (though not the leaves, which are toxic), they blossom when cooked with just enough sugar to temper their tartness. (Photo: Andrew Scrivani for The New York Times)

Tart Rhubarb Shines on Shortcakes

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Double Strawberry Cheesecake

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers, the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don’t skip the goat cheese, which tamps down the sweetness and adds a mild earthiness. (Photo: Andrew Scrivani for The New York Times)

Double Strawberry Cheesecake Recipe

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Tandoori-Style Chicken

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 Recipe

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Strawberries, summer's signature fruit, are just coming into season, and we can't wait to cook with them. Won't you join us? Here are the strawberry recipes Cooking readers have saved the most, from the simplest tart to an elegant creamy moscato torte. (Photos: Melina Hammer for NYT; Suzy Allman for NYT; Craig Lee for NYT)

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Blueberry Poppy Seed Brunch Cake

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 Recipe

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Baba Ghanouj, Deconstructed

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 Recipe

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Celebration Cake

This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. “I think it’s best if it is superrustic,” Ottolenghi said. (Photo: Carol Sachs for The New York Times)

Celebration Cake Recipe

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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 Recipe

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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 Recipe

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This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane. (Photo: Carol Sachs for The New York Times)

Cucumber-and-Mâche Salad Recipe

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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 Recipe

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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 Recipe

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This recipe came to The Times in a 2007 article celebrating the 25th anniversary edition of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central. (Photo: Craig Lee for The New York Times)

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17 Stunning Mother's Day Cakes and Desserts

From chocolate caramel tart to red velvet cake, here are 17 fabulous desserts that will knock Mom's socks off. (Photo: Jim Wilson/NYT; Melina Hammer for NYT; Craig Lee for NYT)

17 Stunning Mother's Day Cakes and Desserts

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Mushroom Ragout

Mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices. (Photo: Andrew Scrivani for The New York Times)

Mushroom Ragout Recipe

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41 Festive Recipes for Your Cinco de Mayo Celebration

From avocado tacos to margaritas, and quesadillas to salsa, we've got all the recipes for your Cinco de Mayo celebration. (Photos: Karsten Moran for NYT; Andrew Scrivani for NYT: Jim Wilson/NYT)

41 Festive Recipes for Your Cinco de Mayo Celebration

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In this tabbouleh recipe, I treat green garlic stems like herbs, and mince them into a mix of parsley and mint that make up the backbone of the salad. (Photo: Andrew Scrivani for The New York Times)

Green Garlic Gives Tabbouleh a Punch of Spring

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13 Spring Pastas On The Table in About 30 Minutes

These quick weeknight pastas are loaded with the season's best produce like asparagus, peas, mushrooms and lemon. (Photos: Jim Wilson/NYT; Evan Sung for NYT; Danny Ghitis for NYT)

13 Spring Pastas On The Table in About 30 Minutes

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Tarragon Chicken

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 Recipe

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Green Beans With Dill

Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's your recipe. Just blanch the beans for a few minutes, toss with butter, chopped fresh dill and a grind or two of black pepper. (Photo: Craig Lee for The New York Times)

Rachel’s Green Beans With Dill Recipe

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The Best Fried-Eggplant Sandwich

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 Recipe

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Basic Knife Skills

To dice a potato, start with a clean, peeled tuber. Using your chef’s knife, trim the rounded edges off the potato, leaving a six-sided rectangle. (Photos: Karsten Moran for The New York Times)

Basic Knife Skills

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