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- Recipes and Cooking Guides From The New York Times
NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level Discover new recipes that are tried, tested, and truly delicious with NYT Cooking
- Hoisin Garlic Noodles Recipe - NYT Cooking
Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor
- Old-Fashioned Beef Stew - NYT Cooking
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours Add the onions and carrots and simmer, covered, for 10 minutes
- Cod Cakes Recipe - NYT Cooking
4 peppercorns; 1 bay leaf; 1 lemon, cut into eighths; 1 pound cod fillets, or other white flaky fish; 2 tablespoons unsalted butter; 2 ribs celery, trimmed, peeled and diced; 1 medium-size yellow onion, peeled and diced; 2 cloves garlic, peeled and minced; 1 heaping tablespoon mayonnaise, homemade or store-bought; 2 teaspoons Dijon mustard; 2 eggs; 1½ teaspoons kosher salt; ½ teaspoon
- Best Carrot Cake Recipe - NYT Cooking
For the Cake 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ¾ teaspoon salt; 3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade); 1 cup coarsely chopped walnuts or pecans; 1 cup shredded coconut, sweetened or unsweetened; ½ cup moist, plump raisins (dark or golden) or dried cranberries
- Classic Baked Macaroni and Cheese - NYT Cooking
For the Macaroni and Cheese 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta; Kosher salt; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 4 cups whole milk; 1 clove garlic, finely grated; 1 teaspoon smoked or hot paprika; Freshly ground pepper; 12 ounces sharp or white Cheddar cheese, grated; 12 ounces fontina or Gruyère, grated
- Chermoula Recipe - NYT Cooking
2 cups cilantro leaves (2 large bunches); 1½ cups parsley leaves (1 large bunch); 3 to 4 garlic cloves (to taste), halved, green shoots removed; ½ to ¾ teaspoon salt (to taste); 2 teaspoons cumin seeds, lightly toasted and ground; 1 teaspoon sweet paprika; ½ teaspoon coriander seeds, lightly toasted and ground; ⅛ teaspoon cayenne (more to taste); ⅓ to ½ cup extra virgin olive oil, to
- Best Chocolate Chip Cookies - NYT Cooking
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes Add eggs, one at a time, mixing well after each addition Stir in the vanilla Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds
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