NYT Cooking: There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the...

Charlie Bird's Farro Salad

NYT Cooking: This farro salad, from the restaurant Charlie Bird in SoHo is delicious. From chef Ryan Hardy.

Orange-Scented Olive Oil Cake - A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W. W. Norton, 2010).

Orange-Scented Olive Oil Cake

Orange-Scented Olive Oil Cake A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (Saveur)

Red Lentil Soup with Lemon by Melissa Clark | Photo Andrew Scrivani for The New York Times

Red Lentil Soup With Lemon

Red Lentil Lemon soup - This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless

Recipe Review: Melissa Clark’s DIY Maraschino Cherries — Straight Up Cocktails

Recipe Review: Melissa Clark’s DIY Maraschino Cherries

Last summer I spotted Melissa Clark's ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned

Cauliflower Parmesan

NYT Cooking: A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance.

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

Fig Tart With Caramelized Onions, Rosemary and Stilton

I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the

Sheet pan recipes + tips : Chicken, Potatoes, and Arugula with Garlic Yogurt from Melissa Clark at the NYT.

6 deliciously easy sheet pan recipes

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt Recipe - NYT Cooking (try with less sirracha, add leeks later in cooking time)

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - NYT Cooking: You can use this recipe as a template for whatever kind of ground meat you like....  #Meatballs #Easy

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - NYT Cooking: You can use this recipe as a template for whatever kind of ground meat you like.

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feedi...

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

Your typical sheet-pan chicken recipe roasts everything together on a pan at once This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included A savory yogurt sauce adds

This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. (Photo: Andrew Scrivani for The New York Times)

Blood Orange Olive Oil Cake

This is one of them The recipe, inspired by Dorie Greenspan’s extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots

This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Ale-Steamed Mussels With Garlic and Mustard

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret on Food52

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret

Melissa Clark's Feta-Brined Roast Chicken - herb-crusted, crackly-skinned, salty-briny-juicy pop-in-the-mouth perfect bird.

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. This recipe keeps to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. (Photo: Evan Sung for NYT)

Chickpea Stew With Orzo and Mustard Greens

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. This recipe keeps to the basics, adding carrots f (Parmesan Cheese Chips)

Pinterest
Search