Recipes

NYT Cooking: Mace, nutmeg’s peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along t...

NYT Cooking: A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers’ first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There’s no wrong way to make the sandwich, but seasoning tuna s... Sandwich Recipes, Lunch Recipes, Healthy Recipes, Curry Recipes, Food Dinners

Sandwich Recipes

Lunch Recipes

Healthy Recipes

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Food Dinners

NYT Cooking: A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers’ first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There’s no wrong way to make the sandwich, but seasoning tuna s...

These falafel-inspired patties are full of flavor and spice but are lighter and easier to make as they aren’t deep-fried. The largest certified blue zones community in the United States, Fort Worth started on its Blue Zones Project journey in 2014. More than 300 businesses and organizations have signed on to improve the health of their employees and customers, and nearly 90,000 residents are involved in the movement. Since 2014, Fort Worth has seen dramatic improvements: a 31 percent decrease Vegetarian Entrees, Weekly Menu, Falafel, Fort Worth, A 17, Deep Fried, Organizations, Patties, Meatless

These falafel-inspired patties are full of flavor and spice but are lighter and easier to make as they aren’t deep-fried. The largest certified blue zones community in the United States, Fort Worth started on its Blue Zones Project journey in 2014. More than 300 businesses and organizations have signed on to improve the health of their employees and customers, and nearly 90,000 residents are involved in the movement. Since 2014, Fort Worth has seen dramatic improvements: a 31 percent decrease

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Pot Pies Recipes

Chicken Pot Pie Recipes

NYT Cooking: This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept...

The Best Way to Cook Vegetables: Low and Slow - The New York Times

Making a delectable bean burger from scratch doesn't need to be tricky! This recipe is as simple as mashing all the tasty ingredients together, and letting them work their magic! (Please note that the patty needs to rest in the fridge for 30 minutes.)

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NYT Cooking: Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that’s been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and sub... Fruit Tart Recipe, Tart Recipes, Dessert Recipes, Fruit Recipes, Dessert Ideas, Galette, Summer Baking

NYT Cooking: Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that’s been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and sub...

NYT Cooking: This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course s... Cooking Ingredients, Creamy Cauliflower Soup, Cooking Cauliflower, Cauliflower Soup Recipes, Roasted Winter Vegetables, Olive Oil Recipes, Soup And Salad

Cooking Ingredients

Creamy Cauliflower Soup

Cooking Cauliflower

Cauliflower Soup Recipes

Roasted Winter Vegetables

Olive Oil Recipes

Soup And Salad

NYT Cooking: This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course s...

Brandied Fruit Scones Recipe - NYT Cooking

NYT Cooking: A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush... Brunch Recipes, Scone Recipes, How To Cook Quinoa, Cooked Quinoa

NYT Cooking: A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush...

NYT Cooking: This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciti... Feta Recipes, Greek Recipes, Vegetarian Easter, Dinner Ideas, Vegetarian Dinners, Dinner Options, Meatless Meals

NYT Cooking: This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciti...

Lemony White Bean Soup With Turkey and Greens Recipe - NYT Cooking

NYT Cooking: You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation. Chocolate Cream Cheese, Chocolate Icing, Melting Chocolate, Marble Cake Recipes, Frosting Recipes, Top Recipes, Brownie Recipes

Chocolate Cream Cheese

NYT Cooking: You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.

NYT Cooking: Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, nev... Kitchen Recipes, Thanksgiving Cooking, Thanksgiving Dinner, Vegetarian Thanksgiving, Thanksgiving Appetizers, Holiday Cooking, Leek Recipes

Kitchen Recipes

Thanksgiving Cooking

Thanksgiving Dinner

Vegetarian Thanksgiving

Thanksgiving Appetizers

Holiday Cooking

Leek Recipes

NYT Cooking: Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, nev...

NYT Cooking: Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release an... New Recipes, Favorite Recipes, Popular Recipes, Savoury Recipes, Healthy Vegetarian

NYT Cooking: Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release an...

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted ... Easy Recipes, Cooking Games, Cooking Classes, Poultry Recipes, Chicken Recipes

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted ...

We recommend that you always have a can of beans in your pantry. Centenarians in every Blue Zones longevity hotspot ate about a cup of beans per day. Blue Zones Recipes, Zone Recipes, Veggie Meals, Chickpea Soup, Soup And Stew, Eat To Live, Plant Based Diet, Tasty Dishes

We recommend that you always have a can of beans in your pantry. Centenarians in every Blue Zones longevity hotspot ate about a cup of beans per day.

You're going to LOVE these bacon-free collards! These collard greens are quickly cooked in olive oil and finished with a squeeze of fresh lemon juice. They're the perfect simple, green side dish. #collardgreens #collards #healthyrecipe #sidedish #cookieandkate Quick Collard Greens Recipe, Collard Greens Pasta, Southern Collard Greens, Cooking Collard Greens, Sauteed Greens, Vegetable Side Dishes

Quick Collard Greens Recipe

Collard Greens Pasta

Southern Collard Greens

Cooking Collard Greens

Sauteed Greens

Vegetable Side Dishes

You're going to LOVE these bacon-free collards! These collard greens are quickly cooked in olive oil and finished with a squeeze of fresh lemon juice. They're the perfect simple, green side dish. #collardgreens #collards #healthyrecipe #sidedish #cookieandkate

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NYT Cooking: Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness. Grilled Broccoli, Grilled Vegetables, Zucchini Recipes, Vegetable Entrees, Vegetable Bake, Grilled Pizza, Grilled Zucchini

NYT Cooking: Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

NYT Cooking: The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, ... Cooking Sheet, Pan Recipes, Tasty, Yummy Food, Delicious, Delish

NYT Cooking: The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, ...

NYT Cooking: Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the cont... Bircher Benner, Pine Nut Recipes, Pine Nuts, One Pot Meals, Braised

NYT Cooking: Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the cont...