Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Savory Spiced Carrot Cake by David Tanis, NYT Cooking

Time: 1 hour
Yield: 6 to 8 servings

Get full recipe👇🏻
https://cooking.nytimes.com/recipes/1018800-savory-spiced-carrot-cake

INGREDIENTS

1 cup/125 grams all-purpose flour
3/4 cup/90 grams white cornmeal
1 teaspoon kosher salt
1 tablespoon white sesame seeds
1 teaspoon turmeric
Small pinch of cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/250 milliliters buttermilk
2 eggs, beaten
2 ounces/60 grams feta cheese, crumbled
1 cup/100 grams grated carrots
1/2 cup/115 grams sliced scallions, both white and green parts, plus 2 tablespoons for garnish
4 tablespoons/60 grams unsalted butter, plus butter for greasing pan
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 cup/240 grams crème fraîche
Cilantro sprigs, for garnish
1 teaspoon black sesame or nigella seeds, for garnish (optional)
Pinch of crushed red pepper, for garnish

Italian Cuisine, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Spaghetti With Fresh Tomato and Basil Sauce

by The New York Times

Time: 40 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/8663-spaghetti-with-fresh-tomato-and-basil-sauce

INGREDIENTS

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Blueberry Crumb Cake by Emily Weinstein, NYT Cooking

Time: About 2 hours

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015511-blueberry-crumb-cake

INGREDIENTS

For the Cake:

1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon freshly grated nutmeg
⅔ cup sugar
Grated zest of 1/2 lemon or 1/4 orange
¾ stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk

For the Crumb:

5 tablespoons unsalted butter, at room temperature
¼ cup sugar
⅓ cup (packed) light brown sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ cup chopped walnuts

Chicken Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken Paillards With Corn Salad by Florence Fabricant, NYT Cooking

Time: 30 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1014996-chicken-paillards-with-corn-salad

INGREDIENTS

1 tablespoon Dijon mustard
¼ cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
½ cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
⅓ cup flour
2 tablespoons minced cilantro leaves

Breakfast & Brunch, Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Dutch Baby by Florence Fabricant, NYT Cooking

Time: 40 minutes
Yield: 3 to 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/6648-dutch-baby

INGREDIENTS

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar

Chicken Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken Thighs Stuffed With Chard by Mark Bittman, NYT Cooking

Time: 40 minutes
Yield: 4 to 8 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/11435-chicken-thighs-stuffed-with-chard

INGREDIENTS

1 ½ to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
½ cup pine nuts
½ cup raisins, soaked in warm water for about 10 minutes, drained
Salt and pepper to taste
8 boneless, skinless chicken thighs
½ cup dry (fino) sherry or a flavorful white wine
Chopped fresh parsley leaves for garnish

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Summer Drinks 🍹 Cocktail 🍹 Mocktail

3 Easy Homemade Lemonade Recipes By Just One Cookbook

Get full recipes 👇🏻

http://www.justonecookbook.com/homemade-lemonade/

Ingredients

Simple Syrup (makes 3 cups)

2 cups sugar

2 cups water

½ cup fresh thyme (for Thyme Lemonade)

For Classic Lemonade

zest of 2 lemons (about 2 tsp)

2 cups freshly squeezed lemon juice (about 8-10 lemons)

3 cups cold water or sparkling water

For Mint Lemonade

zest of 2 lemons (about 2 tsp)

2 cups freshly squeezed lemon juice (about 8-10 lemons)

3 cups cold water or sparkling mineral water

½ cup fresh mint leaves

1 tsp granulated sugar

For Thyme Lemonade

zest of 2 lemons (about 2 tsp)

2 cups freshly squeezed lemon juice (about 8-10 lemons)

3 cups cold water or sparkling mineral water

To Serve

ice (as needed)

sliced lemons (for garnish)

fresh mint leaves (for garnish)

fresh thyme (for garnish)

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Mango Black Bean and Avocado Quinoa Salad By Cooking Classy


Ingredients

1 cup dry quinoa

1 (14.5 oz) can low-sodium chicken broth

Salt

3 Tbsp extra-virgin olive oil

3 Tbsp fresh lime juice

2 tsp honey

1/2 tsp ground cumin

1/4 tsp ground ginger

1/4 tsp cayenne pepper (optional)

1 can black beans, drained and rinsed

1 medium mango, peeled, cored and diced*

1 red bell pepper, cored and chopped

1/2 cup sliced green onions

1/3 cup chopped cilantro

1 medium avocado (semi-firm but ripe), cored and diced

Get full recipe👇🏻

Mango Black Bean and Avocado Quinoa Salad

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Beef Tenderloin Stuffed With Herb Pesto by David Tanis, NYT Cooking

Yield: 6 to 8 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018792-beef-tenderloin-stuffed-with-herb-pesto

INGREDIENTS

3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
½ cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
½ teaspoon crushed red pepper