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cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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Everything is better with bacon. Even brownies? Yes, even brownies!
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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With the aid of a slow cooker, duck confit becomes easy.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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White chocolate, chocolate hazelnut spread, hazelnuts, and almonds combine in these rich bars that will be a kid-pleasing Christmas treat.
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Pork roast cooked with white beans, salsa, and beer in the slow cooker is quick to prepare in the morning and will be ready for you by evening.
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These tasty drop cookies are a jumble of macadamias, white chocolate, and raspberry jam