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from NYT Cooking

Grilled Broccoli

This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It’s bonkers delicious. Or at least make the dry rub that covers the meat and use it to cook something else. (Photo: Melina Hammer for The New York Times)

from NYT Cooking

Yotam Ottolenghi’s Pasta and Zucchini Salad

from Gimme Some Oven

Arugula Salad with Parmesan, Lemon and Olive Oil

5-Ingredient Arugula Salad with Parmesan, Lemon and Olive Oil -- super easy, and always so fresh and tasty! |

from NYT Cooking

Charred Broccoli

The New York Times Cooking is the best recipe discovery site for browsing years of Times recipes, searching for your favorite ingredients, and watching how-to Cooking videos.

from Cooking Classy

Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs - these are incredibly DELICIOUS! My husband and I loved them! Perfect for a summer meal.