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Nytimes cooking recipes1/30/2024 ![]() ![]() Discover more simple dinner ideas in our easy weeknight recipes super collection. This cookbook is in a flexibound format and provides protection for inside pages, enabling them to be wiped clean after a messy cooking session. Shrimp pasta recipes, chicken pasta recipes, vegan and vegetarian too. Sausage and peppers, baked salmon, bibimbap and more, we have the best sheet-pan dinner recipes for an easy weeknight meal with an even easier clean-up. Formerly the newspaper’s national news editor, culture editor, and chief restaurant critic, he is also the author of “Thanksgiving: How to Cook It Well” and “See You on Sunday: A Cookbook for Family and Friends.” He is also an “Eat” columnist for The New York Times Magazine and the founding editor of NYT Cooking, an award-winning digital cookbook and cooking school. Sam Sifton is an assistant managing editor of The Times, overseeing culture and lifestyle coverage. It’s all bound to lift the creative spirits of novice cooks and experienced chefs alike during weeknight cooking.Īmong the scrumptious no-recipe meals in this book: Fried Egg Quesadillas, Pizza Without a Crust, Weeknight Fried Rice, Pasta With Garbanzos, Roasted Shrimp Tacos, Chicken With Caramelized Onions and Croutons, Oven S’Mores, Fettuccine With Minted Ricotta, Smothered Pork Chops With Onions and Sautéed Greens, Taleggio Grilled Cheese With Egg and Honey, Ham and Radicchio Toast and Quick Roasted Chicken With Tarragon. Among the dishes our readers really love: ricotta pasta alla vodka, vegetarian tamale pie and, fittingly enough, Marry Me chicken. With that in mind, the unfussy, recipe-free meals in this remarkable book are accompanied by minimal suggests of ingredients and arbitrary measurements, like a “bloop,” a couple of “glugs” or a “fistful.” Yes, loosen the apron and say hello to freestyling in the kitchen. Throwing away traditional cookbooks, Sam Sifton has inspired millions of home cooks with relaxing, informal No Recipe Recipes, published in his popular newsletter, “What to Cook.” Sifton writes that cooking without following rigid recipes “is a proficiency to develop, a way to improve your confidence in the kitchen.” It builds confidence and helps you understand how ingredients work. The 256-page book features 100 vividly photographed and beautifully described meals that will make weeknight cooking more fun, creative, dynamic and delicious. Season to taste with salt and pepper and serve topped with Parmesan. Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. (Get dinner ideas sent straight to your inbox weekly: Subscribe to the Five Weeknight Dishes newsletter.This is the debut cookbook from Cooking, the popular Times website and mobile app that helps home cooks discover the world’s best recipes while also helping them become better, more competent cooks. NYT Cooking is a subscription service of The New York Times. Simmer over medium until thickened, 10 to 15 minutes. CreditDavid Malosh for The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover. But these dishes have gotten at least one kid’s hard-earned stamp of approval, and we think that’s a good place to start. These warming main dishes will make your kitchen smell amazing as they bake. New York Times Cooking is a subscription service of The New York Times. What’s beloved one day might be detested the next, and one kid’s favorite dish could make another gag. ![]() There are, of course, no guarantees when it comes to kids. But there’s something for everyone (and, if you’re dealing with especially fickle tastebuds, most are customizable). The 24 recipes that follow are the highlights: Some fall into the typical “kid food” category, others happily don’t. More than 150 parents wrote in, with the dishes their children love - and the things they had to say about them. In that spirit, I asked readers of our Five Weeknight Dishes newsletter to tell us about the New York Times Cooking recipes their kids request on repeat, the meals that make them do a little happy dance when they hear they’re on the menu. ![]() Add the onion, habanero and a big pinch of salt. And so we are, forever and always, in search of those almost miraculous, unquestionably delicious dishes that please everyone at the table. Cut the limes into wedges and squeeze one wedge into the container. My husband and I refuse to be short-order cooks, but we’re not interested in enforcing the clear-your-plate, you-get-what-you-get mentality we grew up with either. ![]() While my kids aren’t the pickiest eaters I’ve ever encountered, they both have long, evolving lists of likes and dislikes. “What’s for dinner?” Depending how I respond to that question, I’m sure to be met with toddlerlike squeals of delight (chili, nachos) or preteen groans of disgust (almost anything green). ![]()
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