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from NYT Cooking

Marcella Hazan's Bolognese Sauce

Marcella Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)

from NYT Cooking

Chocolate Coconut Cake

The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting A topping of shredded coconut provides additional richness and texture Make it the day before serving; its flavor only improves overnight.


Recipes for Chocolate Pudding, Poundcake and Icebox Cake

When making chocolate confections, let luscious be the beacon. Then bump up the chocolate content. (Article plus video.)

from NYT Cooking

Caramel Rice Flan

NYT Cooking: In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.

Apple Kuchen with Honey and Ginger | New York Times Food Section | Baking | Apples


What Kids Wish Their Teachers Knew

What Kids Wish Their Teachers Knew (via NY Times) (31 August 2016) One teacher shares how she got to know her students better and how that revolutionized her teaching.

from NYT Cooking

Classic Pan Gravy

How to Make Gravy From Scratch