Time: 1 hour 45 minutes
Yield: 4 servings.
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http://cooking.nytimes.com/recipes/1016573-parmesan-crusted-rack-of-lamb
INGREDIENTS
1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.
Time: 5 hours
Yield: 6 servings
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http://cooking.nytimes.com/recipes/1014115-braised-leg-of-lamb-with-celery-root-puree
INGREDIENTS
4 medium celeriac bulbs about 3 1/2 pounds, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
Freshly grated nutmeg, to taste
1 Shank end leg of lamb (4 1/2 pounds), bone-in, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon, plus 1/2 teaspoon kosher salt
1 ¾ teaspoons pepper
2 cups chicken stock
1 bottle fruity white wine
3 small onions, peeled, halved and thinly sliced
3 large carrots, peeled, sliced into 1/2-inch rounds
1 large parsnip, peeled, sliced into 1/2-inch rounds
2 rosemary sprigs
2 sage sprigs
1 bay leaf
½ cup pitted and coarsely chopped green olives
2 garlic cloves, finely chopped
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri
INGREDIENTS
1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder
Time: 10 minutes
Yield: Number of servings vary
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http://cooking.nytimes.com/recipes/1017224-unmeasured-crepes
INGREDIENTS
1 vessel whole raw eggs
1 vessel all-purpose flour
1 ¾ vessel whole milk
¼ vessel melted sweet butter
A dash to a pinch of salt.
Time: 1 hour 30 minutes
Yield: 8 servings
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http://cooking.nytimes.com/recipes/12697-nectarine-tart
INGREDIENTS
1 ½ cups flour, plus more for rolling
½ teaspoon salt
4 tablespoons sugar
11 tablespoons cold unsalted butter
1 egg yolk, beaten
2 1/2-3 pounds fruit like peaches, nectarines, figs, apricots, plums
6 tablespoons red currant jelly, or other preserves, depending on fruit
1 cup crème fraîche, for serving
Time: 35 minutes
Yield: About 1 1/2 dozen cookies
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http://cooking.nytimes.com/recipes/1018581-snickerdoodles
INGREDIENTS
1 ½ cups/180 grams all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon kosher salt
10 tablespoons/138 grams (1 1/4 sticks) unsalted butter, at room temperature
¾ cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
½ teaspoon vanilla extract
1 tablespoon ground cinnamon
Time: 5 minutes
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http://cooking.nytimes.com/recipes/12558-minty-fruit-salad
INGREDIENTS
4 ½ to 5 pounds chopped fresh stone fruit
¼ cup fresh orange juice
¼ cup fresh chopped mint leaves
1 tablespoon honey
Yield: 4 servings
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http://cooking.nytimes.com/recipes/6961-shaking-beef
INGREDIENTS
1 ½ to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
¼ cup rice-wine vinegar
¼ cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges
Time: 45 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/6394-stir-fried-coconut-noodles
INGREDIENTS
¾ pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish
Time: 30 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1018865-chicken-marengo
INGREDIENTS
1 chicken, 3 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1½ cups thinly sliced mushrooms, about 1/2 pound
½ cup finely chopped onion
½ teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
½ cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
¼ cup tomato paste
½ cup chicken broth
2 sprigs fresh parsley
Time: 2 1/2 hours, plus chilling
Yield: 8 servings
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http://cooking.nytimes.com/recipes/1018834-award-winning-maple-blueberry-pie
INGREDIENTS
2 ¾ cups/340 grams all-purpose flour
⅛ teaspoon cinnamon
1 tablespoon maple sugar
1 teaspoon salt
¼ teaspoon baking powder
4 tablespoons/57 grams cold shortening
12 tablespoons/170 grams cold unsalted butter, cut into cubes
2 teaspoons cider vinegar
6 tablespoons/89 milliliters cold water
6 cups/907 grams blueberries
1 Granny Smith apple
2 heaping tablespoons minute tapioca (a little less if you prefer a softer filling)
⅛ teaspoon salt
⅛ teaspoon cinnamon
½ cup/100 grams sugar
⅓ cup/79 milliliters maple syrup
¾ teaspoon maple extract
1 tablespoon lemon juice
1 egg yolk
1 tablespoon heavy cream
Time: 2 hours
Yield: 6 to 8 servings
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http://cooking.nytimes.com/recipes/1018824-baked-eggplant-with-ricotta-mozzarella-and-anchovy
INGREDIENTS
Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
Salt and pepper
Pinch of crushed red pepper
1 small red onion, thinly sliced
12 ounces fresh ricotta
½ pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
2 cups provolone cheese, coarsely grated (about 1/2 pound)
½ cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
½ cup finely grated pecorino cheese (about 2 ounces)
12 anchovy fillets
¼ cup toasted bread crumbs, preferably homemade
1 teaspoon dried oregano, preferably Sicilian
Time: 1 hour
Yield: One 9-inch cake
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http://cooking.nytimes.com/recipes/7265-strawberry-sour-cream-streusel-cake
INGREDIENTS
Vegetable oil, for pan
¾ cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
½ teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract
2 teaspoons Demerara or turbinado sugar
8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken
INGREDIENTS
4 ounces feta cheese, crumbled
3 ½ teaspoons kosher salt
1 3 1/2- to 4-pound whole chicken
1 to 2 tablespoons cracked black pepper, to taste
2 tablespoons dried Greek oregano
2 large lemons
¼ cup olive oil, more as needed
1 large bunch arugula or other sturdy salad greens, for serving
Time: 30 minutes
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1018822-classic-pasta-alla-norma
INGREDIENTS
Extra-virgin olive oil
1 small onion, diced
Salt and pepper
2 garlic cloves, peeled
Pinch of crushed red pepper
12 basil leaves, plus a few basil sprigs for garnish
4 cups peeled, chopped tomatoes with juice, fresh or canned
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
1 pound pasta, such as penne, rigatoncini or spaghetti
1 cup coarsely grated ricotta salata
¼ cup toasted bread crumbs, preferably homemade
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https://cooking.nytimes.com/recipes/1018802-kuku-paka-chicken-with-coconut?
Ingredients
4 pounds chicken thighs and drumsticks on the bone
3 plum tomatoes
1 white onion, peeled and quartered
1 2-inch piece ginger, peeled
4 garlic cloves, peeled
4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons coconut oil
27 ounces (2 cans) coconut milk
Juice of 1 lemon
Handful of cilantro leaves, chopped, for garnish
Rice, chapati or flatbread, for serving
Time: 1 hour
Yield: 6 to 8 servings
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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
by The New York Times
Time: 40 minutes
Yield: 4 servings
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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
Time: About 2 hours
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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
Time: 30 minutes
Yield: 4 servings
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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
Time: 40 minutes
Yield: 3 to 4 servings
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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
Time: 40 minutes
Yield: 4 to 8 servings
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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
Yield: 6 to 8 servings
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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
Yield: 12 to 14 servings
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http://cooking.nytimes.com/recipes/1017696-mushroom-mille-feuille-with-tomato-coulis
INGREDIENTS
3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 ¼ cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory
Time: 30 minutes, plus marinating
Yield: 8 servings
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http://cooking.nytimes.com/recipes/1012984-chicken-teriyaki
INGREDIENTS
1 cup soy sauce
1 cup granulated sugar
1 ½ teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
¼ teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch
Time: 1 hour 30 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/12040-black-skinned-chicken-slow-cooked-in-dark-soy-sauce
INGREDIENTS
2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
¼ cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
½ cup wolfberries or 1/4 cup finely diced dried apricots
¼ cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove
Time: At least 1 hour
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew
INGREDIENTS
1 ½ to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
¼ cup soy sauce
¼ cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 ½ pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste
Time: About 1 hour
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/12677-grilled-sesame-chicken-and-eggplant-salad
INGREDIENTS
4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
½ teaspoon Chinese chile paste or 1/4 teaspoon cayenne
2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
½ teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
½ cup thinly sliced scallions
¾ cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges
Time: 45 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1013203-chicken-negimaki
INGREDIENTS
½ cup soy sauce
½ cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 tablespoon minced garlic
1 bunch scallions, trimmed but left whole
1 ½ pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
Salt
freshly ground black pepper
Sesame oil as needed
Lemon or lime wedges
INGREDIENTS
1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish
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Healthy Living & Wholesome Recipes 