![]() Your payment will be charged to your iTunes account at confirmation of purchase. Annual NYT Cooking subscription: $39.99. Monthly NYT Cooking subscription: $4.99. Get advice from home cooks on ingredient swaps and more, or leave your own tips.Įxperience high-resolution photos and videos on a larger screen, keep multiple windows open and drag and drop recipes into folders in your Recipe Box. This makes it easy to find your next meal. Save your favorite recipes here, and organize them into personalized folders for easy access.įollow recipes easily on a screen that won’t go dark.įind recipes by diet, cuisine, meal type and more from our database of over 20,000 recipes.Ĭhoose the recipes you plan to cook, then organize the ingredients into one list.ĭiscover recipes, videos, techniques and tips for novices and experienced home cooks.Įnjoy suggestions based on the recipes you’ve saved. Subscribe in the app, or if you’re already a NYT Cooking subscriber, log in for unlimited access to our recipes and much more. Search thousands of New York Times recipes and organize your favorites so you can cook for anyone, anytime. Add some ice and a squeeze of lime, and toast yourself with one of the loveliest and most cooling beverages of summer.Make your time in the kitchen easier with the NYT Cooking app. Leaving the blender speed on low keeps the seeds intact and easy to strain out at the end. Just cube up the extra melon, seeds and all, and purée it on low speed in your blender, adding a few tablespoons of water if it needs liquid to get going. When life gives you leftover watermelon (say, after making those daiquiris), make watermelon juice. And if you’re looking for some great deals on kitchen gear, our friends (and obsessive testers) at Wirecutter have you covered. If you need any technical help, the brilliant people at are there for you. ![]() What do you think? Let me know at always, you’ll want to subscribe for all these amazing recipes and so many more (approximately tens of thousands more). It’s very adaptable and so, so easy.ĭoes a slushy frozen watermelon daiquiri count as a cocktail or a dessert? I would say both, and I’d be as happy spooning this up after a summer meal as I would be sipping it before one. You can wrap the cooked, glazed fish into a hand roll with nori, rice, avocado and cucumber, or serve all the elements on top of rice for a hand-roll-inspired salmon bowl. To make them, she quickly simmers the kind of gingery soy and mirin sauce that you’d usually find on gilled unagi, and then brushes it on salmon fillets before baking. If you’re in the mood for fish, I love Kay Chun’s soy-glazed salmon hand rolls. In the notes, I saw that Sandra melted mozzarella on the top, a truly genius move. ![]() The two are dolled up with fresh and pickled jalapeños for heat, lime juice for tang and herbs for freshness. After testing the recipe the first time, I ended up doubling the corn, because, while the chicken is golden and juicy, the starring role has to go to the supremely sweet, succulent corn. The results are truly stupendous, a satisfying crowd-pleaser that makes the most of eggplant season and beyond.īut it’s not only eggplant season right now, it’s corn season, too! I celebrate its summery abundance with my sheet-pan chicken thighs with spicy corn. Instead of frying, he crumb-coats then bakes the eggplant slices until golden and crisp. In fact, compared with classic eggplant Parmesan with all its oily deep-frying, Eric’s recipe is a streamlined, easier take. ![]() If there was ever a recipe worth the time investment, it’s this one. It’s one of the best 15-minute pastas out there (as evidenced by its five-star rating and nearly 1,300 reader notes).įeatured Recipe Blistered Broccoli Pasta With Walnuts, Mint and PecorinoĪt the other end of the pasta spectrum is Eric Kim’s new eggplant Parmesan. This adds so much flavor without you having to do anything at all - except keep yourself from doing anything. Letting the broccoli sear without moving it allows it to char, turning the florets deeply brown and crunchy. But restraint is exactly what’s called for in Dawn Perry’s blistered broccoli pasta with walnuts, mint and pecorino. One of the hardest instructions for me to follow in a recipe is to “let sear,” or “allow to cook.” Letting things be is not in my nature - I’m a poker, a stirrer, a peek-er, and I like to get up close and personal with whatever I’m cooking.
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