This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

White Bean and Asparagus Salad with Tarragon-Lemon Dressing Recipe - NYT Cooking

This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]

Harissa Chicken with Leeks, Potatoes and Yogurt

Used 3 boneless/skinless chicken breasts Added cherry tomatoes Added chopped cilantro, green onions and tbsp lemon juice to yogurt mixture Did not put herbs directly on chicken/potato mixture

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. This recipe keeps to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. (Photo: Evan Sung for NYT)

NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots…

Red Lentil Soup with Lemon by Melissa Clark | Photo Andrew Scrivani for The New York Times

Red Lentil Soup With Lemon

Red Lentil Lemon soup - This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

Fig Tart With Caramelized Onions, Rosemary and Stilton

This recipe is by Melissa Clark and takes 1 hours. Tell us what you think of it at The New York Times - Dining - Food.

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken (Design*Sponge)

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

NYT Cooking: With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a littler lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top ...

Beef Barley Soup With Lemon

Almost As Good As A Full Night's Sleep: 29 Dishes to Cook for New Parents is a group of recipes collected by the editors of NYT Cooking

Crispy Salt & Pepper Pork - It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own

Melissa Clark's Crispy Salt & Pepper Pork

Recipe Review: Melissa Clark’s DIY Maraschino Cherries — Straight Up Cocktails

Recipe Review: Melissa Clark’s DIY Maraschino Cherries — Straight Up Cocktails

Last summer I spotted Melissa Clark's ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - NYT Cooking: You can use this recipe as a template for whatever kind of ground meat you like....  #Meatballs #Easy

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

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