Pork with kale and dates, a perfect match
A fat and juicy pork chop will always shine on a dinner plate, and these are especially star-worthy. Read more
New York Times – Recipes
This angry chicken will make you smile
Arrabbiata literally translates to “angry” in Italian. Don’t worry — the goal of this angry chicken is to make you just the opposite. Read more
Miso nice, you’ll eat this pork roast twice
This pork roast tastes and smells like the holidays, savory with the scent of rosemary, cozy with a caramelized crust and warming with black pepper. Read more
Go nuts for this pistachio martini
In Boston’s North End, the pistachio martini is a common menu item, made with pistachio liqueur and vanilla vodka and then garnished with chopped pistachios. Read more
A delicious dip that’s un-bean-lieveable
This silky white bean dip has a crowd-pleasing, hummus-like appeal, but it’s seasoned with toasted cumin, lemon zest and chile flakes instead of tahini. Read more
Focaccia and ricotta: a perfect pairing
Beautiful to behold, fun to eat and a snap to make, these loaded focaccias are like charcuterie boards, but with an edible base. Read more
You should halloumi at me, sweet stuff
Mini peppers make adorable, colorful wrappers for cheese in this sweet and savory recipe that’s extremely easy to make. Read more
Borani banjan, a bright bite of boldness
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. Read more
Sizzling salsa salmon
Salsa verde is pesto’s zippier cousin. This Italian green sauce, not to be confused with the Mexican sauce of the same name, is bright, briny and the perfect compliment to silky slow-cooked salmon. Read more
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Hooked on this barbecue shrimp dish
This dish, inspired by the barbecue pepper shrimp at the Lobster Pot (the busy seafood restaurant in Provincetown, Massachusetts, that the McNulty family began operating in 1979), is a rich, satisfying shrimp dinner that comes together quickly. Read more
Succulent lamb stew with herbs
This warming lamb stew is good any time of year, but especially great in winter. Best of all, it can be prepared well in advance, even a day before serving, and reheats beautifully. Read more
Miso hungry for salmon maple magic
For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Read more
Squash the ordinary with mushrooms
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes and small portobellos. Read more
An elevated classic
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs. Read more
This dish features piquant peppercorns
This playful take on steak au poivre features chicken thighs that are pan-fried until golden, then simmered in a peppery pan sauce until tender and juicy. Read more
Indulge in this ‘gourd’-geous presentation
This colorful roasted squash dish is both bracing and sweet. Charred bits of lemon balance the maple syrup, which almost candies the squash as it roasts, while cardamom and coriander add a perfumed, sophisticated touch. Read more
A 20-minute seafood meal
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Read more
A mouthwatering medley of textures, flavors
Roasting wedges of red cabbage intensifies their sweetness and caramelizes their edges. Here, they’re topped with bits of creamy feta, toasted walnuts for crunch and lemon zest and pomegranate seeds for a juicy tang. Read more
Pickling perfection
Relative to salt brine pickles, which rely on lactic acid fermentation for their funk, these quick pickles are ready almost instantly thanks to the fast work of a hot vinegar brine. Read more
Get festive with these matcha latte cookies
This is a matcha latte in cookie form. Atop the chewy, Grinch-green cookie sits a cloud of ermine icing, an old-fashioned boiled-milk frosting (like the kind you might find in midcentury American baking and grocery store cupcakes), whose sugared lightness balances out the more intense, bittersweet base. Read more
A hearty sheet-pan dinner
This hearty pan of sticky, honey mustard-glazed sausages, Brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. Read more
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More New York Times - Recipes
Pork with kale and dates, a perfect match
This angry chicken will make you smile
Miso nice, you’ll eat this pork roast twice
