r/NYTCooking

Just made this soup and wondered if anyone else knows about it. It is such an interesting blend of flavors- it's soupy and brothy, tangy and spicy, lemony and gingery, and super fresh tasting with chopped fresh herbs on top. I make it exactly as listed. I first made it over the winter and thought this is a perfect soup for cold season- it has lemons, chili pepper, and ginger and is slurpy broth and soothing. Regardless, the flavors are so good I crave it, and just made my first batch of the fall/winter season. Hope you enjoy it too! (PS- the ingredients are cheap too!)

https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?q=turkey%20white%20bean

This was so cozy and comforting, like the Trader Joe’s butternut squash mac and cheese, but better!

https://cooking.nytimes.com/recipes/1019598-cheesy-baked-pumpkin-pasta-with-kale?unlocked_article_code=1.DFE.sNu1.o6003s2qCwY2&smid=ck-recipe-iOS-share

Was mentioned in fall baking recommendations a couple weeks ago. Classic fall flavors. I did make the “homemade” pumpkin spice blend rather than store bought — worth it in my opinion. I also forgot to add the streusel until near the end (~15 minutes left) and it was fine— ver forgiving and the cake was moist even with a couple extra minutes baking. Recommended!

https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake?unlocked\_article\_code=1.IFE.QwVH.5V-2dD2JOtk6&smid=ck-recipe-iOS-share

I’ve made a ton of NYT recipes over the years but I think I must be pretty picky because only a few of them have I rated 5 stars!

Some of my 5 star ratings -

- Ali Slagle’s Spicy Sesame Noodles with Chicken and Peanuts

- Ana Francese Gass’ Rigatoni Alla Zozzona

- Florence Fabricant’s Peach Upside-down Cake

- Genevieve Ko’s One Bowl Carrot Cake

- Lidey Heuck’s Lasagna Soup

- Melissa Clark’s Roasted Cauliflower and Arugula Salad

All of these were perfect the first time I made them, no adjustments, and have been in the rotation ever since. What are your 5 star recipes?

Halp! Trying to get Sunday dinner underway (Taco Soup) and app isn’t loading. I’ll make do for dinner tonight but hoping things are resolved esp the recipe folders which I’ve been creating and adding to for years. Anyone else seeing this?

Sooo good! I'm a fan.

Delish!!

Heres a gift link:

https://cooking.nytimes.com/recipes/777657884-tahini-krispie-chocolate-bars?unlocked\_article\_code=1.H1E.VQ1K.nphDnlqrg9XE&smid=share-url

Made as directed but read the comments and pulled them sooner than what was indicated in the recipe

I have posted this before. It immediately made it into our dinner rotation and this one is now our Wednesday soccer night dinner. It comes together fast and is so, so good. I always use broccoli but mix up with whatever other veg I have on hand. This week the carrots and onion (adding any onion is delish) were good. I’ve done peppers and shallots too. Cherry tomatoes are a successful addition too.

https://cooking.nytimes.com/recipes/1025733-crispy-gnocchi-with-sausage-and-broccoli?unlocked\_article\_code=1.GFE.\_hO3.VSKJK42j3DXo&smid=ck-recipe-iOS-share

Waiting for them to cool now and dying! My house smells so good.

** just tried - you must make! These are so good.

Gift link: https://cooking.nytimes.com/recipes/1023513-chewy-pumpkin-chocolate-chip-cookie-bars?unlocked_article_code=1.GFE.BpW_.rHaoYlAHQg4n&smid=ck-recipe-iOS-share

The title says it all! Making this for friends next week.

Holy moly this was so good!! Per the comments, I also added the dates to the pan. Will be making again! Low effort and high reward.

Gift Link: https://cooking.nytimes.com/recipes/790099155-kale-and-date-salad-with-crispy-sausage-bread-crumbs?unlocked\_article\_code=1.FVE.ZY\_O.cG\_D\_a-3dWPW&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1018638-apple-crumble?unlocked\_article\_code=1.F1E.y\_MQ.plZDUzRmU2U8&smid=ck-recipe-iOS-share

Oh my this was DELICIOUS! I halved the recipe using five apples (two Granny Smith, two Honeycrisp and one Cosmic Crisp) and baked for 65 minutes. So flavorful and just perfect on this October day!

🎁 Gift Link: https://cooking.nytimes.com/recipes/762526913-slow-cooker-red-lentil-pumpkin-soup?unlocked\_article\_code=1.F1E.4tC3.ZbNMiGb6quBd&smid=ck-recipe-iOS-share

It’s very much fall where I live which signals my annUl tradition: consuming as much orange food as possible before we hit winter. Give me all the recipes with butternut squash and pumpkin and let me loose in the kitchen. I’m ready to say goodbye to the reds of a perfectly ripe heirloom tomato, freshly picked strawberries, and watermelon and hello to the orange root vegetables of fall.

This soup slaps. And it’s a one pot, pantry recipe that requires no chopping or prep. I would argue the peoria topping is optional, but does add some fun to the lentils.

Do not shy away from the salt on this one.

jumped right on this bandwagon! I decided to skip the icing and instead add semi sweet chocolate chips to 1/2 the batch and butterscotch chips to 1/2!

pumpkin cookie link!

I love making variations of roasted chicken, and this is probably the best one I’ve ever cooked. The flavors were incredible. I followed the recipe to a T. Five stars! ⭐️⭐️⭐️⭐️⭐️

https://cooking.nytimes.com/recipes/1020452-citrusy-roast-chicken-with-pears-and-figs?unlocked\_article\_code=1.GFE.CC60.zYwI61AnACgr&smid=ck-recipe-iOS-share

This was surprisingly good! Cooking the lentils in herbs combined with the herbs in the salad base a really beautiful delicate but complex flavor.

Not pictured here, but I added toasted pumpkin seeds at the last minute before eating. People in the comments suggested adding orange or toasted pine nuts which I think would also be nice. Upon making it next time, I will halve the amount of honey in the dressing.