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This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. (Photo: Jim Wilson/The New York Times)

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. (Photo: Jim Wilson/The New York Times)

This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead, but the end result is a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat. (Photo: Francesco Tonelli for NYT)

This may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead, but the end result is a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat. (Photo: Francesco Tonelli for NYT)

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White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

White Bolognese, a meat sauce made without tomato, but with heavy cream and a combination of ground beef and sausage, is a variation you rarely see in America. It is outrageously good, and it comes together in about an hour. (Photo: Michael Kraus for The New York Times)

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. (Photo: Meredith Heuer for The New York Times)

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. (Photo: Meredith Heuer for The New York Times)

NYT Cooking: This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in  cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

NYT Cooking: This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

NYT Cooking: This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.

NYT Cooking: This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.

NYT Cooking: You don�t have to be from Ohio to love these chocolate and peanut-butter confections known as buckeyes. They're named after the nut of a buckeye tree, which is what they look like, thanks to an exposed circle of peanut butter that's left after they're dipped in chocolate. Be sure to start with a good-quality peanut butter, and don�t skimp on the salt. Those small tou...

NYT Cooking: You don�t have to be from Ohio to love these chocolate and peanut-butter confections known as buckeyes. They're named after the nut of a buckeye tree, which is what they look like, thanks to an exposed circle of peanut butter that's left after they're dipped in chocolate. Be sure to start with a good-quality peanut butter, and don�t skimp on the salt. Those small tou...