NY Times recipe from Lidey Heuck who states, “The term ‘highball’ refers to any cocktail made from a particular liquor and a larger quantity of carbonated water or soda. By that definition, the gin and tonic, vodka soda, and rum and coke are all technically highball cocktails, but only the Scotch and soda and similar whiskey-based drinks are referred to as highballs. The cocktails are smoky and spirit-forward, but nicely balanced by the fizzy mixer. Use ginger ale if you prefer a sweeter cocktail, or split the difference and use equal parts of each.”
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See the RecipeNY Times recipe from Lidey Heuck who states, “The original gimlet was made with just two ingredients: gin and Rose’s Sweetened Lime Juice, a bottled, concentrated lime juice. Modern versions of the cocktail are most often made with fresh lime juice and simple syrup for a crisper flavor. With such a short ingredient list, the gimlet is all about striking the perfect balance between tart, sweet and boozy. The flavor of the gin comes through in this drink, so use one you like, preferably a dry one with a hint of floral or citrus.”
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See the RecipeNY Times recipe from Cuba Cafe and adapted by William L. Hamilton who states, “You can drink a mint mojito without really thinking about it, and that’s a pretty good recommendation for a summer cocktail. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve with other Cuban dishes. The mojito originated in Cuba as a farmers’ drink in the late 19th century as Cuba’s rum industry modernized,…
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See the RecipeNY Times recipe from Rosie Schaap who states, “The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.”
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See the RecipeNY Times recipe from Robert Simonson who states, “Most people think nothing of popping a bottle of Champagne on New Year’s Eve. Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two. ‘They’re bright and crisp and delicious,’ said Meaghan Dorman, a bartender at Raines Law Room in the Flatiron District. And ideal for New Year’s Eve. ‘They are usually low in spirit, so if I’m out having a few drinks, I would have French 75s. It’s wine and spirit, so I’d feel I wasn’t overdoing…
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See the RecipeNY Times recipe from Rosie Schaap who states, “This lively cocktail is arguably the most refreshing highball. Try to find Squirt or Jarritos grapefruit soda if you can.”
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See the RecipeNY Times recipe from Ali Slagle ho states, “The whiskey sour is a trusted combination of sweet, sour and spirit. A true classic, it’s remained largely unchanged since its first printed mention in 1862 in the book ‘How to Mix Drinks’ by Jerry Thomas. This recipe gives instructions for its two most common forms: frosty over ice or frothy with an egg white (also known as a Boston sour). For a spicier, drier drink, use rye instead of bourbon; for a New York sour, float 1/2 ounce red wine over the top; and for garnish, consider an orange slice or…
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See the RecipeNY Times recipe from Becky Hughes who states, “The Dirty Shirley, a vodka-spiked variation on the classic, kid-friendly Shirley Temple, is a syrupy-sweet nostalgia trip for adults. Topped with a cheeky maraschino cherry, the cocktail is evocative of a time before drinks had to be balanced or nuanced, a time when a bright red glass of sugary bubbles was the pinnacle of festivity. While a classic Shirley Temple is made with either lemon-lime soda or ginger ale, the “dirty” version is commonly made with the former (Sprite or 7Up).”
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See the RecipeNY Times recipe from Rebekah Peppler who states, “Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy…
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See the RecipeNY Times recipe from Terroni and Adapted by Jennifer Steinhauer who states, “In Los Angeles, at Terroni, they’re mixing up the Il Sorpasso, which involves Aperol, Maker’s Mark bourbon, honey and lemon juice syrup. (I’ve been making a cheap home version, tossing Aperol with San Pellegrino Limonata soda and a dash of honey. If my supervisor yelled at me that day, I add gin.)”
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See the RecipeNY Times recipe from Robert Simonson who states, “There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth. But the classic, best and most flavorful ratio for this drink remains two to one. Whether you use bourbon or rye is entirely a matter of taste. Bourbon will get you a slightly sweeter, more mellow drink; rye a drier, spicier one. Both versions can be excellent. Use homemade cocktail cherries if possible, or a quality brand like Luxardo. Eschew the common neon-red orbs found in supermarkets. They are cherries the way that…
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See the RecipeNY Times recipe from Jim Meehan who states, “This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don’t Tell, a speakeasy in the East Village.”
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See the RecipeNY Times recipe from Rosie Schaap who states, “Tequila, lime, a touch of orange in the form of triple sec and salt (if that’s your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it’s a practically perfect drink nonetheless.”
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See the RecipeNY Times recipe from Sam Ross and adapted by Robert Simonson who states, “The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.”
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See the RecipeNY Times recipe from Mike Holmes and adapted by Robert Simonson who states, “Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds. The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug.”
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See the RecipeNY Times recipe from Rosie Schaap who states, “If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.”
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See the RecipeNY Times recipe from Lidey Heuck who states, “The invention of the espresso martini — a cocktail with a jolt that has recently experienced a resurgence in popularity — is credited to British bartender Dick Bradsell, who was known for creating inventive cocktails at bars around London in the 1980s. It pairs mild vodka with freshly brewed espresso, coffee-flavored liqueur and a sweet splash of simple syrup. The espresso shot is the cocktail’s main ingredient and has a big impact on the drink’s flavor, so use one you like. (You may want to add an additional 1/2 ounce of coffee…
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See the RecipeNY Times recipe from Rebekah Peppler who states, “A classic dirty martini can be made, depending on drinker’s preference, with all gin or all vodka, but using half gin, half vodka — with some vermouth and brine — results in a drink that leans a bit fresher and cleaner. (Should you prefer to stick with one spirit, use 2 1/2 ounces of either gin or vodka in this recipe.) Olive brine keeps the drink in the classics lane or swap in a less traditional brine, such as cornichon, pickled jalapeño, pickled tomato or preserved lemon and change up the garnish…
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See the RecipeNY Times recipe Rosie Schaap from who states, “Kingsley Amis and Churchill could hardly stand the stuff, but a little extra vermouth goes a long way.”
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See the RecipeNY Times recipe from Robert Simonson who states, “The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as “rabbit ears”). A fruited version of the drink came into vogue…
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See the RecipeNY Times recipe from T.J. Siegal and Milk & Honey and adapted by Robert Simonson who states, “The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of…
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See the RecipeNY Times recipe by Ham El-Waylly who states, “Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce.” Anna made this…
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See the RecipeNY Times recipe from Yotam Ottolenghi who states, “This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.” Anna made…
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See the RecipeNY Times recipe by Melissa Clark who states, “You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.” Anna found and made this recipe for dinner and it was easy and delicious!
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See the RecipeNY Times recipe from Dan Pelosi who states, “Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert. It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a fourth layer that is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars. The assembled trifle is placed in the fridge to rest in peace until served cold. While often made with boxed cake, pudding mixes and Cool Whip, this recipe contains easy homemade…
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See the RecipeNY Times recipe from Nigella Lawson who states, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Featured in Nigella Lawson’s book, “AT MY TABLE: A Feast for a Holiday, Or Everyday Exulting”.
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See the RecipeNY Times recipe from Tejal Rao who states, “This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at…
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See the RecipeNY Times recipe by Melissa Clark who writes, “Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.”
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See the RecipeNY Times recipe by Nancy Harmon Jenkins who states, “There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any…
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See the RecipeNY Times recipe from Eric Kim who states, “This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine. This creamy pantry dish is best eaten right off the heat, but it is odd how, even straight out…
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See the RecipeNY Times recipe from Tara Parker-Pope who states, “This straightforward recipe for apple pie is from the vegan chef and cookbook author Chloe Coscarelli. It calls for storebought crusts, so you really can throw it together and have it in the oven in about 15 minutes.”
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See the RecipeNY Times recipe from Melissa Clark who states, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead.”
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See the RecipeNY Times recipe from Nigella Lawson who states, “Studded with colored candies (delicious if they are peanut-filled, too), these treats are an amazing way to end a grown-up supper, and a very useful way to keep a roomful of boisterous children happy.”
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See the RecipeNY Times recipe from Yossy Arefi who states, “These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.”
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See the RecipeNY Times recipe from Jerrelle Guy who states, “This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger…
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See the RecipeNY Times recipe from Pierre Franey who states, “The chef Paul Prudhomme’s unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.”
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See the RecipeNY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them…
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See the RecipeNY Times recipe from Colu Henry who states, “There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you…
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See the RecipeNY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the…
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See the RecipeNY Times recipe from Jerrelle Guy who states, “This show-stopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger…
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See the RecipeNY Times recipe from Colu Henry who states, “This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.”
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See the RecipeNY Times recipe from Erin Jeanne Mcdowell who states, “These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the…
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See the RecipeNY Times recipe from Julia Moskin who states, “Here’s a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It’s simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on…
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See the RecipeNY Times recipe from Jennifer Steinhauer who states, “Every cook needs a go-to poundcake recipe, and this, we dare say, is just that. It’s nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it’s the sort of cake you wouldn’t mind snacking on all day. (A few tips: Be sure…
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe from Nick Fox who states, “We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise,…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.”
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See the RecipeNY Times recipe from Julia Moskin who states, “When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in…
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the RecipeNY Times recipe from Ali Slagle who states, “For those of you who love lasagna’s edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato’s sugars and saturates the olive oil, making a mixture that’s ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until…
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See the RecipeNY Times recipe from Alison Roman who states, “Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike oatmeal crust. Top it with a dollop of whipped cream laced with cinnamon and nutmeg.”
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See the RecipeNY Times recipe from Erin Jeanne Mcdowell who states, “This skillet brownie has it all: It’s chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover’s dream.”
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See the RecipeNY Times recipe from Yossy Arefi who states, “Strawberries from the farmers’ market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You’ll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the…
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See the RecipeNY Times recipe from Margaux Laskey who states, “Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s reminiscent of strawberry shortcake — but maybe even better.”
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See the RecipeNY Times recipe from Molly O’Neill who states, “This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.”
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See the RecipeNY Times recipe from Kim Severson who states, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious…
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See the RecipeNY Times recipe from Mark Bittman who states, “Here’s a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).”
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See the RecipeNY Times recipe from Sam Sifton who states, “This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It’s fantastic inside, where it counts.”
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See the RecipeNY Times recipe from Alison Roman who states, “If there’s one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you’re tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake’s surface won’t affect the taste, they can be unsightly and are most likely to…
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See the RecipeNY Times recipe from Regina Schrambling who states, “This recipe is adapted from ‘The New Carryout Cuisine’ by Phyllis Méras with Linda Glick Conway. A mere two steps, and ready in less than an hour, it’s comfort in a pan.”
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See the RecipeNY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”
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See the RecipeNY Times recipe from Marian Burros who states, “This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates’ wives and asked readers to vote. Laura Bush’s cowboy cookies, a classic chocolate chip cookie that’s been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore’s ginger snaps by a mile. Here is an adaptation of that winning recipe.”
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See the RecipeNY Times recipe from Sara Bonisteel who states, “There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 ‘Five Roses Cook Book.’ Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.”
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See the RecipeJim Lahey Video: Sources for Jim Lahey Versions: Book – “How to Cook Everything” by Mark Bittman, p. 833. Video – https://cooking.nytimes.com/recipes/11376-no-knead-bread. Simply So Good Video: Source for Simply So Good Version: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html
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See the RecipeNY Times recipe from Alison Roman who states, “When it comes to decorating sugar cookies, there’s nothing more iconic or festive than that thick, glossy royal icing. You’ll want to mix the ingredients until they’re fluffy, and until the icing flows fluidly from the whisk. Once it’s the texture of hot fudge, it’ll be ready to apply to your cookies. After it dries, at least an hour later, it’ll take on a matte, smooth appearance resembling an eggshell, a perfect canvas for your most inspired designs.”
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See the RecipeNY Times recipe from Alison Roman who states, “Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.”
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See the RecipeNY Times recipe from Melissa Clark who states, “This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration.”
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See the RecipeNY Times recipe from Kim Severson who states, “As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.”
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See the RecipeNY Times recipe from Sam Sifton who states, “The British cookbook author learned this recipe from her aunt Harsha, and included it in her ‘Made in India: Recipes from an Indian Family Kitchen’ in 2015. It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt. It is exactly the sort of thing you’d love to dip in a pool of curry again and again. Just set up an assembly line to roll out the dough and cook it in a hot pan. Once you make the…
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See the RecipeHere is a video for an alternate version: Slight modification of a NY Times recipe by Ian Fisher who states, “This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.”
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See the RecipeNY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”
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See the RecipeNY Times recipe by Amanda Hesser who states, “The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble. Heatter’s version ran in The Times in 1966 with an article by Craig Claiborne,…
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See the RecipeNY Times recipe by Melissa Clark who states, “Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter to flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all purpose flour for increased crunch, or cornmeal for a nubby…
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See the RecipeNY Times recipe from Mark Bittman who states, “Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it’s a perfect treatment for tenderloin medallions (filet mignon).”
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See the RecipeNY Times recipe by Florence Fabricant who writes, “This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.”
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See the RecipeNY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeNY Times recipe by David Leite who states, “You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously…
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See the RecipeA NY Times recipe by Nigella Lawson who states, “It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling. The sides crack, forming the outside of the nest, and into the cake’s sunken cavity you spread a soft, voluptuous mixture of whipped cream and melted chocolate. And on top of this you drop small, sugar-coated candy Easter eggs. It’s ease itself — especially as you can make the cake the day before, and given that the cracks and crevices are part of its charm, you don’t need to be filled with perfectionist…
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See the RecipeNY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe from Mark Bittman who states, “It isn’t easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn’t seem terribly…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “An American classic, Boston cream pie isn’t a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it’s made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes,…
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See the RecipeNY Times recipe by Mark Bittman who states, “This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.”
