I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise. (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.
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)
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
These chocolate chip cookies are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original. (Photo: Jessica Emily Marx for The New York Times)
It was in “The Harvey House Cookbook” that we found this excellent recipe for sweet potatoes candied with confectioners’ sugar and butter. It is best served warm rather than piping hot, which makes it convenient for big meals like Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving. (Photo: Melina Hammer for NYT)
NYT Cooking: The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who feature...
Lavender and Orange Blossom Cookies - These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you’ve never clarified butter, this recipe is a good place to start, and the process is extremely simple.....