No deviations other than I added some raspberries because I wanted them out of my fridge. This was simple to make and the crust is the best part, but unfortunately these were very mediocre overall.
I would give this pasta salad a 5/5 for taste, but the prep brings down the overall score to 4/5 for me. It's just A LOT of chopping. I guess it's on me for not realizing exactly how much chopping I'd be doing by doubling the recipe. Again, total 5/5 for taste! Here's a gift link:
Made the Strawberry Spoon Cake for a July 4th bash this afternoon. I basically doubled the recipe and baked in a 13 x 9 pan at 350 degrees (convection bake) for 35”. Some modifications based on comments.
Doubled the strawberries so 20 ounces.
Cut back on brown sugar. I added 1/3 cup to strawberries which was plenty sweet.
Added full amount to doubled batter so 2/3 cup.
I’m bringing a can of whipped cream as well. I’ll update with the verdict.
This turned out really well. Also super versatile, and could easily handle modifications based on what you like or have on hand.
Modifications I made:
- Doubled the recipe
- Subbed capers for olives
- Added some additional raw vegetables we had on hand, just to use them up: radishes, baby carrots, and one fennel bulb
Things I’d do different next time:
- Try with walnuts instead of almonds
- Add a handful of arugula for color
- Add an extra scallion or two, or a shallot
This would also be fantastic with fried halloumi mixed through.
Going to a family gathering in a couple weeks where we all take a night to cook. 9 adults with good appetites and I am stumped on what to make this year! In years past we have made Alison Roman's sheet pan chicken and chickpeas with turmeric, Mussakhan (Palestinian chicken), Sarah Di Gregorio's Chipotle honey chicken- served with beans and rice as bowls, Ali Slagle's sheet pan gnocchi with sausage and broccoli. All had rave reviews! Looking for something along these lines of deceptively simple and foolproof but with great results...any suggestions?
*Oh and of course there are dietary restrictions- no red meat, no tomatoes, nothing spicy and no cilantro .
Thanks for any ideas!!
Hi all,
We have a solid rotation of NYT cooking recipes that we love… but we need to venture out more and try new things lol. There are some famous recipes on the website that aren’t our faves (like, say, Alison Roman’s shallot pasta or Kay Chun’s coconut-miso salmon curry— i know, feels heretical). But we do love a few and would love some suggestions based on the recipes we love:
Sardine Pasta Puttanesca
Soy Glazed Salmon Hand Rolls
Pasta with Green Bean Ragu
Pork meatballs with ginger and fish sauce
Chicken Piccata Pasta
One Pot Chicken and Rice with Ginger
Bonus Bon Appetit recipes that we love to figure our taste out:
Ginger-Garlic Fire Cod
Spicy Salmon Roll Bowl — i know this is NYT cooking but legitimately everyone needs to make this. So easy to make and delicious.
Thanks everyone!!!
Takes awhile to make but delicious results! And pretty healthy too - I made this with chicken sausage.
My mostly beautifully executed scallops so far! Corn risotto was so delicious. Time consuming… but delicious!
I don’t know where y’all live but here it is 95F and 90% humidity so I consider it a moral sin to turn my stove on. Thankfully, there is no shortage of flavorful and versatile salads to make from the NYT app.
This was a huge hit for me. Simple. Easy. More flavor than anticipated. I figured it would need soy sauce and rice vinegar — but it doesnt.
Hiii everyone! So I just got diagnosed with gestational diabetes right in time for my favorite season of the year tomato (and thus all the tomato pasta recipes) season! I did read that tomatoes on their own are a good food to eat as they are low sugar so I was wondering what everyone's favorite low carb/diabetes friendly summer tomato recipes are ?
Also any fun summer veggie recipes in general would be appreciated! Trying to use this opportunity to branch out my cooking a bit and look on the bright side (don't worry I cried after my appointment).
Thank you in advance :)
Have had a brisket sitting in my freezer for months. Any favourite brisket recipes - nyt or not?
That must be a record for words in a title. The recipe titles aren’t the only thing that’s a mouthful —the dishes themselves pack a fulfilling combo of flavors!
Both require a little patience, but pay off. Start your day of with either of these — or, hey, why not both?
Frittata gift link: https://cooking.nytimes.com/recipes/1013525-ricotta-and-spinach-frittata-with-mint?unlocked\_article\_code=1.ulA.8fwQ.QZi29zKzkEdj&smid=ck-recipe-iOS-share
Strawberry-Basil Cottage Cheese gift link: https://cooking.nytimes.com/recipes/1026945-strawberry-basil-cottage-cheese-bowls?unlocked\_article\_code=1.ulA.qTND.FA-tJxZWxLdE&smid=ck-recipe-iOS-share
Made this for dinner tonight and it was fab. The flavors were bright and fresh, and the combo of orzo & lentils made it plenty filling.
Wondering if anyone has any ideas. My daughter and I volunteer at a soup kitchen in the Midwest US occasionally. There are usually about 85 guests who come in 4-5:30 PM. We are on a buffet line serving them cafeteria style. The veggies are so sad, just dumped out of a can, heated up, mushy and unseasoned. Many people don’t take any veggies, and who can blame them? The kitchen manager is OK with me figuring out an alternative. I was thinking of doing something like the taverna salad and preparing little sample cups so people could see what they think of it before they dive in. I’d skip the halloumi, olives and pita chips. Anyone have other ideas of something that could be made in a large quantity, wouldn’t be too expensive, can be served cold, would hold up to traveling and would be appealing for people who don’t eat a lot of veggies? Thanks.
This is one of my favorite recipes. Easy to make and delicious warm or cold. I’ve modified it slightly to perfect it for my tastes.
- Omit the dill entirely. The first time I made it the amount of dill was overpowering and the dill burps haunted me. I was too scarred to lower the dill the next time I made it lol.
- Season the salmon filets with 3/4 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp garlic powder.
- I used a 50/50 mix of spinach and arugula.
- When it’s ready to assemble I remove the salmon, fluff the rice and mix in the greens, add the salmon back, the dressing, and then mix.
- Cooking time is 12 minutes for the salmon and then rest for 3.
I personally love how the flavors come together even without the dill. I used the trick of pouring boiling water over the salmon skin to easily remove.
I am absolutely obsessed with this very simple tomato toast recipe: https://cooking.nytimes.com/recipes/1024469-tomato-cheddar-toasts?unlocked\_article\_code=1.olA.zvQv.nv7J75U8KFyH
Making this recipe for the first time today, to serve on Saturday (due to traveling by car tomorrow). I know they're best cold, 24 hours later, but has anyone made these and served 48 hours later? If so, any tips or tricks to cooling, storing, wrapping, slicing, etc...
I know to dust with powered sugar before serving, but otherwise, I really want these to impress. It's for a special crowd.
Thank you!
Stupidly easy, and utterly delicious. I didn’t have a baguette so I served on a bed of crushed pita chips. Added an onion before starting the garlic. Topped w/ ricotta and some fresh herbs from my garden. Why I cooked this in a heat wave, I don’t know. This will go heavy in the rotation this fall/winter.
Had some strawberries from the market I wanted to do something with and this recipe seemed simple enough! Came together in less than 10 minutes (minus baking). Served it room temp with some Chantilly, 10/10 will make again!