Tag archives for Week
What to Cook: What to Cook This Week
Make Samin Nosrat’s smart new recipe for chivichangas with stewed brisket and cheese, and be sure to make extra tortillas. NYT > Food Content is copyrighted by the respective owners.…
What to Cook: What to Cook This Week
Start this week off with a Sunday roast before ending it stunningly, with a beer-can chicken. NYT > Food Content is copyrighted by the respective owners. Advertisement: Selling your home?…
What to Cook: What to Cook This Week
Melissa Clark has three recipes for vegetarian sheet-pan dinners, but if that doesn’t appeal, try braised chicken legs, pan pizza or spicy pork shoulder. NYT > Food Content is copyrighted…
What to Cook: What to Cook This Week
Make food for yourself and for others, whether it’s something as comforting as firehouse chili gumbo or as simple as spaghetti with fried eggs. NYT > Food Content is copyrighted…
What to Cook This Week
Velvet fish with mushrooms, recipes for the Rosh Hashana feast, chocolate-chunk cookies: Prepare yourself for the days ahead. NYT > Food Content is copyrighted by the respective owners. Advertisement: Selling…
What to Cook: What to Cook This Week
Grilled corn! Clam dip! Lean into the holiday, then gear up for the week with baked cod and vegetarian tortilla soup. NYT > Food Content is copyrighted by the respective…
What to Cook: What to Cook This Week
Skip the pancakes, and make surnoli instead. (And for dinner, how about a silky eggplant salad, toasted coconut rice and slow-roasted salmon?) NYT > Food Content is copyrighted by the…
What to Cook This Week
Fill the last days of the season with jam, pickles and pies. Or, relax and still eat well. NYT > Food Content is copyrighted by the respective owners. Advertisement: Selling…
What to Cook: What to Cook This Week
Make the chef Matthew Hyland’s recipe for Rhode Island sloppy Joes, Melissa Clark’s latest for a corn-seafood stew or David Tanis’s lamb leg steak. NYT > Food Content is copyrighted…
What to Cook: What to Cook This Week
Cook a little happiness into your life: Make David Tanis’s pita sandwiches, filled with an herby omelet, and Melissa Clark’s lemon-blueberry bars. NYT > Food Content is copyrighted by the…