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1 | Our favorite NYT Cooking recipes from the team at Varyer All recipes and photos are copyright of The New york Times. All rights reserved. While a subscription to NYT Cooking is the best gift you can give yourself, a little internet search might reveal some ways to escape the paywall ;) | ||||||||
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4 | RECIPE | Pickle-Brined Fried Chicken Sandwich | RECIPE | Fried Chickpeas with Chorizo and Spinach | RECIPE | Red Lentil Soup with Lemon | RECIPE | Lemony Shrimp and Bean Stew | |
5 | NOTES | One of the best chicken sandwiches I’ve had and I’ve had a lot of chicken sandwiches. Highly recommended. | NOTES | This has become one of my favorite go-to's for weeknight dinner. It’s so easy and so delicious. I recommend using some cheap chorizo and topping with a little bit of sour cream or greek yogurt. | NOTES | As an avid soup maker and consumer, this has been one of my favorites. Consider some tweaks and experimenting based on the comments section. | NOTES | An early kitchen success, this recipe has become a go-to for impressing friends or as a dinner party staple - super light and flavorful, definitely best served with a crusty baguette. | |
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8 | Best Gazpacho | RECIPE | Vegetarian Mushroom Shawarma Pitas | RECIPE | Katsudon | RECIPE | Mushrooms and Dumplings | RECIPE | Japanese Milk Bread |
9 | It’s that good, definitely do not skip straining; perfect served in chilled glasses. | NOTES | Love these! Feels healthy but really hearty, can substitute lots of ingredients based on what’s on hand, but really perfect as written. | NOTES | One of my first forays into NYTimes Cooking, there might be a few stumbles with cooking times and timing (there were for me!) but even with some mistakes, it was delicious and provided a great sense of accomplishment for someone very familiar with eating but unfamiliar with cooking Japanese cuisine. | NOTES | A surprise hit because I was skeptical of this at the onset. It’s a bit expensive to make with all of the mushrooms, and prep was slightly labor-intensive, but completely worth it for a totally satisfying, comforting vegetarian meal. Made mostly exactly as written. (Definitely too much dough for a typical dutch oven, but just use however much you need- personally made 8 dumplings). | NOTES | I missed the sourdough train of 2020 and spent all of '21 making loaves of fluffy, soft milk bread instead. Perfect for sandwiches and toast–classic or French. Definitely cut the sugar by half at least, and pay close attention to the starter ingredients and steps, you'll have enough to make a second loaf a few days later. |
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12 | RECIPE | Lemon Pudding Cake | RECIPE | Sweet Potatoes With Tahini Butter | RECIPE | Five-Ingredient Creamy Miso Pasta | RECIPE | Caramel Apple Dutch Baby | |
13 | NOTES | Magic! Magic! Magic! Separated eggs and a bake in a water bath make for a simple yet impressive dessert of lemon cake on top of a rich and creamy custard. | NOTES | A certified crowd-pleaser but just as good wolfed down standing up before the butter even melts. | NOTES | This is one of those perfect 'I-don't-feel-like-cooking' recipes. Great for riffing and add-ins as most pasta dishes are, I love subbing the white miso for a mushroom-anchovy variety and loading it up with shiitakes and a hefty shake of furikake. | NOTES | Make this on the weekend when you want to feel like a wholesome but complicated Ron Howard family who has brunch together every Sunday. If you're not the type to keep heavy cream on hand, substitute milk thickened with corn starch (which also keeps the caramel from splitting). | |
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16 | No-Bake Chocolate Mousse Bars | RECIPE | Whole Roasted Cauliflower With Pistachio Pesto | RECIPE | Classic Tiramisù | RECIPE | Marcella Hazan’s Tomato Sauce | ||
17 | Decadent, delicious, can’t go wrong. | NOTES | I roast at least one head of cauliflower per week so this roasting process was a fun surprise. The water bath method cooks the cauli down into this custardy flavor. “Cauliflower custard” sounds absolutely disgusting but you have to trust me. I just used Trader Joe's jarred pesto because I am lazy but I feel like this could go with virtually any sauce. | NOTES | I love tiramisu and I’m sure I would love any recipe, but I made this as a birthday cake last year and it was a huge hit. | NOTES | This sauce is so simple and makes me feel like an 80 year old woman in a remote Italian village preparing a feast for her 17 grandchildren—which is all I want out of life. | ||
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