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

    Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
    Food.com
    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
    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!
  2. Lemon Spaghetti With Roasted Artichokes Naz Deravian 40 minutes Lemon Raspberry Cornmeal Cake Yossy Arefi 1 hour, plus cooling Summer Shrimp Scampi With Tomatoes and Corn Ali Slagle 15 minutes Easy...

  3. Feb 14, 2022 · Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Genevieve Ko made this recipe for butter mochi, a tender, chewy dessert from Hawaii, open to adaptation. Substitute the...

    • 24 sec
    • Krysten Chambrot
  4. Food - The New York Times T Magazine Chase Middleton The 212 The New York Butcher Offering Smoked Meats and Support for Ukraine The East Village Meat Market has prepared kielbasa, stuffed cabbage...

    • Kasia Pilat
    • Vegetarian Skillet Chili. Julia Gartland for The New York Times. Food Stylist: Liza Jernow. Melissa Clark’s vegetarian skillet chili is by far one of the most beloved vegetarian recipes that the New York Times Cooking database has to offer.
    • Spicy Cucumbers With Yogurt, Lemon and Herbs. Johnny Miller for The New York Times.
    • Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. It was not yet storm season, but baked feta pasta blew through TikTok and countless kitchens like a hurricane at the start of 2021.
    • Southern Macaroni and Cheese. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
  5. May 25, 2021 · Their dream recipe picks are below. View and save the recipes here. For me, summer means grilled oysters.1 The oysters in Louisiana — I’m based in New Orleans — grow extra plump in the warm months,...

  6. Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she...

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