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  1. New York Times Food Section Recipes - Yahoo Recipe Search

    Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
    Food.com
    Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
    Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
    Mulligatawny Carrots
    Food52
    Mulligatawny Carrots
    The recipe was a created with a bit of kismet. I was checking out the dining and wine section of the New York Times online, and saw an article about coconut oil. It piqued my interest because I love coconut, and there was a recent Food Pickle thread about coconut oil vs. duck fat. One of the recipes was for Coconut Oil Roasted Sweet Potatoes. My brain immediately replaced sweet potatoes with carrots. The combo of coconut and carrot instantly made me think of Mulligatawny soup, so using a similar spice profile, this recipe was born.The subtle coconut, spices, and gentle heat from the curry complement the carrots beautifully. This recipe is a definite keeper—I rapidly polished off half a batch while writing it up!
    Huevos Rancheros
    Food.com
    Huevos Rancheros
    What makes huevos rancheros good? The salsa of course! This recipe was developed by Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways. You will also like these if made with your favorite canned salsa. The salsa recipe is posted elsewhere.

  2. cooking.nytimes.comNYT Cooking - Recipes and Cooking Guides From The New York Times

    Brown Butter Bucatini With Charred Cabbage. Ham El-Waylly. 167. 45 minutes. NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level.

  3. www.nytimes.com › section › foodFood - The New York Times

    Find food stories, wine news and reviews on restaurants, recipes, cooking, desserts, chefs, fine dining, cuisine, New York restaurants, four star restaurants and more.

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  4. www.nytimes.com › 2024/06/03 › diningA Pantry Pasta Perfect for the Season - The New York Times

    7 hours ago · Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She ...

  5. cooking.nytimes.com › 68861692-nyt-cookingOur 50 Most Popular Recipes of 2021 - NYT Cooking

    Dutch Oven Chicken and Vinaigrette. Dorie Greenspan. About 2 hours. Fried Tagliatelle With Chickpeas and Smoky Tomatoes. Yotam Ottolenghi. 1 hour, plus at least 8 hours’ soaking. Easy. Chile-Roasted Chicken With Honey, Lemon and Feta. Melissa Clark.

  6. cooking.nytimes.com › 115309301-summer-recipesEasy Summer Recipes - NYT Cooking

    About Us. New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.

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