For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder The combination promotes even browning, crackly-crisp skin and moist, tender meat (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing| NYT Cooking
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.| NYT Cooking
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the ...| NYT Cooking
There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.| NYT Cooking
Bright and vibrant cilantro and lime liven up this weeknight-friendly, one-pot meal Start by toasting rice in butter in a skillet to create a flavorful base, then, when the rice is almost finished cooking, add green beans and briefly marinated salmon to steam Like many one-pot meals, this one is carefully calibrated so that each of the ingredients finishes cooking at the same time| NYT Cooking
During the warmest days, there is no more welcome promise than a no-cook meal A blender or food processor makes quick work of this peak summer zucchini soup, which requires no cooking and is best served chilled Cashews thicken the soup while adding a creamy silkiness and a gentle sweetness| NYT Cooking
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you’re ready to eat If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sau...| NYT Cooking
Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie It is perfect for an evening with family and friends Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf| NYT Cooking
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon| NYT Cooking
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win Or make it in the morning and pair it with pancakes Mr| NYT Cooking
Often described as “dragged through the garden” — referring to all of the vegetable toppings — this hot dog is a joy to eat in honor of the Windy City A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns| NYT Cooking
In this elegant, easy summer meal, grilled chicken is marinated in a vinaigrette, infused with herbes de Provence, that tenderizes and seasons the thighs Another simple mustard vinaigrette dresses the tomatoes after they come off the grill, as do the flavorful juices from the chicken Slashing the thighs through to the bone encourages heat to penetrate the meat, so your chicken will be cooked through before the skin burns| NYT Cooking
Inspired by the artichoke slice at Artichoke Basille’s Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar| NYT Cooking
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben’s delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin’s leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimm...| NYT Cooking
Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate My version is a bit simpler to make than hers I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds| NYT Cooking
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.| NYT Cooking
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce| NYT Cooking
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient| NYT Cooking
Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.| NYT Cooking
Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).”| NYT Cooking
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette| NYT Cooking
These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented somethin...| NYT Cooking
The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture, flavor and cook time, and make decisions according to taste, you’ll greatly expand your options — and you may even end up with a dish you like better than the or...| NYT Cooking
Blackening is a technique that should live in the repertoire of every home cook With a heavy- bottomed skillet and a Cajun-style spice blend, you can take proteins like shrimp, fish, scallops and the chicken breasts in this recipe and flip them into something flavorful, delicious and juicy Most grocery store chicken breasts are large, so slicing the chicken in half horizontally ensures they cook quickly and more evenly| NYT Cooking
There’s nothing quite like lasagna made with thin, silky sheets of fresh pasta The noodles absorb the sauces as the dish bakes, and everything separate becomes one Each bite will melt in your mouth| NYT Cooking
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck| NYT Cooking
This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh If you’re using frozen, be sure to defrost them in the microwave first| NYT Cooking
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work There’s room for customization here: Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom Bread pudding makes a great brunch dish, served with fresh fruit compote| NYT Cooking
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too| NYT Cooking
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes| NYT Cooking
Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.| NYT Cooking
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms| NYT Cooking
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques| NYT Cooking
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.| NYT Cooking
