New York Times Cooking: A Treasure Trove of Recipes and Tips

New York Times Cooking: A Treasure Trove of Recipes and Tips

Welcome to New York Times Cooking, a wealth of delicious recipes and expert tips for home cooks. From easy weeknight dinners to impressive dishes for special occasions, our collection has something for every palate and skill level. Whether you’re a seasoned chef or just starting out in the kitchen, you’ll find plenty of inspiration and guidance here. We’ve scoured the pages of the New York Times and selected the best recipes and tips from our talented team of writers and chefs. So get ready to discover new flavors, try out creative techniques, and elevate your cooking skills. Happy cooking!.

         1. Recipe sections:

  • One-pot pasta dishes, such as spaghetti carbonara or creamy tomato basil pasta.
  • Quick and easy stir-fries, such as chicken and broccoli or shrimp and vegetable.
  • Sheet pan dinners, such as roasted salmon and vegetables or sausage and roasted peppers.
  • Slow cooker meals, such as BBQ pulled pork or beef and mushroom stew.
  • Grilled or broiled proteins, such as teriyaki chicken or lemon herb salmon.
  • Simple soups and chilis, such as black bean soup or turkey chili.
  • Easy skillet meals, such as chicken fajitas or bacon and egg fried rice.
  • Simple and delicious salads, such as Caesar salad or Cobb salad.
  • Quick and easy pizza or quesadilla variations, using store-bought crust or tortillas.
  • Healthy and tasty grain bowls, such as quinoa and roasted vegetable or brown rice and tofu.

    2. Special occasion dishes:

  • Elegant and sophisticated appetizers, such as smoked salmon tartine or grilled figs with goat cheese.
  • Impressive main courses, such as filet mignon with red wine sauce or roast lamb with mint pesto.
  • Delicious and beautifully presented side dishes, such as parmesan truffle fries or roasted asparagus with lemon butter.
  • Show-stopping desserts, such as chocolate mousse cake or raspberry sorbet with basil syrup.
  • Festive cocktails and mocktails, such as holiday eggnog or sparkling rosemary pear punch.
  • Special occasion breakfasts or brunches, such as baked eggs with ham and gruyere or cranberry orange scones.
  • Impressive appetizers for cocktail parties, such as shrimp cocktails or prosciutto-wrapped melon.
  • Gourmet sandwiches or wraps for lunches or picnics, such as lobster roll or grilled veggie wrap.
  • Decadent and indulgent dishes for date night, such as surf and turf or chocolate fondue.
  • Delicious and memorable meals for holidays or other special occasions, such as Thanksgiving turkey or Easter ham.

3. Expert tips and tricks:

  • Chopping: Hold your knife with a comfortable grip and use a rocking motion to chop through your ingredients. Keep your fingers curled under your hand to avoid accidental cuts.
  • Sautéing: Heat a pan over medium-high heat and add a small amount of oil or butter. Once hot, add your ingredients and stir or toss frequently until they are cooked to your desired level of doneness.
  • Boiling: Fill a pot with water and bring it to a boil over high heat. Add your ingredients (such as pasta or vegetables) and cook until tender.
  • Roasting: Preheat your oven to the desired temperature and place your ingredients on a rimmed baking sheet. Roast until tender and caramelized, tossing or flipping halfway through.
  • Grilling: Preheat your grill to medium-high heat and lightly oil the grates. Grill your ingredients until they are cooked to your desired level of doneness, turning once or twice.
  • Baking: Preheat your oven to the desired temperature and place your ingredients in a baking dish or on a baking sheet. Bake until tender and golden brown, following the recipe’s specific time and temperature guidelines.
  • Blending: Place your ingredients in a blender and blend on high speed until smooth and creamy.
  • Mixing: Use a spoon, spatula, or electric mixer to combine your ingredients until they are well-combined.
  • Stirring: Use a spoon or spatula to mix ingredients together in a circular motion, ensuring that all ingredients are well-combined.
  • Whisking: Use a whisk to mix ingredients together quickly and efficiently, incorporating air and creating a smooth consistency.

4. Substitutions for common ingredients:

  • If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar.
  • If you don’t have sour cream, you can use plain yogurt or crème fraiche as a substitute.
  • If you don’t have eggs, you can use a “chia egg” (1 tablespoon of chia seeds mixed with 3 tablespoons of water) as a vegan substitute. You can also use applesauce or mashed bananas as a binding agent in some baked goods.
  • If you don’t have butter, you can use olive oil or coconut oil as a substitute in many recipes.
  • If you don’t have white sugar, you can use brown sugar, maple syrup, or honey as substitutes in many recipes.
  • If you don’t have all-purpose flour, you can use whole wheat flour, almond flour, or coconut flour as substitutes in some recipes (though the texture may be slightly different).
  • If you don’t have heavy cream, you can use coconut cream or full-fat canned coconut milk as a substitute in many recipes.
  • If you don’t have fresh herbs, you can use dried herbs as a substitute (though you will need to use less, as dried herbs are more concentrated).
  • If you don’t have fresh garlic, you can use garlic powder or garlic paste as a substitute.
  • If you don’t have fresh lemons, you can use bottled lemon juice as a substitute (though the flavor may be slightly different).

5. Tips for healthier cooking:

  • Use healthier fats, such as olive oil or avocado oil, instead of butter or vegetable oil.
  • Choose whole grains, such as brown rice, quinoa, and whole wheat bread, instead of refined grains.
  • Use fresh or frozen vegetables instead of canned vegetables, which can be high in sodium.
  • Choose lean proteins, such as chicken, turkey, and fish, instead of higher-fat meats.
  • Use herbs and spices to add flavor instead of relying on salt.
  • Limit your intake of added sugars by choosing unsweetened versions of products and using natural sweeteners, such as honey or maple syrup, in moderation.
  • Use smaller plates and bowls to help control portion sizes.
  • Try to eat a variety of different colored fruits and vegetables, as each color group offers different nutrients.
  • Use broth-based soups and stews instead of cream-based ones to cut down on fat and calories.
  • Avoid deep-frying and opt for healthier cooking methods, such as grilling, roasting, and sautéing.

6. Creative uses for leftovers:

  • Transform leftover roast chicken into a delicious chicken salad or a savory chicken pot pie.
  • Use leftover grilled vegetables to make a frittata or a vegetable quiche.
  • Repurpose leftover pasta into a pasta frittata or a pasta salad.
  • Turn leftover roast beef into a hearty beef and mushroom stew or a classic French dip sandwich.
  • Make a batch of fried rice using leftover rice and any vegetables or proteins you have on hand.
  • Create a savory bread pudding using leftover bread and cheese, along with any vegetables or meats you have on hand.
  • Use leftover mashed potatoes to make potato pancakes or creamy potato soup.
  • Transform leftover turkey into a comforting turkey pot pie or a delicious turkey curry.
  • Make a batch of homemade pizza using leftover pasta sauce and any toppings you have on hand.
  • Use leftover fruit to make a fruit crisp or a healthy smoothie.



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One thought on “New York Times Cooking: A Treasure Trove of Recipes and Tips

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