Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)
Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. (Photo: Jim Wilson/The New York Times)
NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France.
Chicken s in a blend of North African spices combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. (Photo: Christina Holmes for The New York Times)
Jack Daniel’s Grilled Steak Recipe – New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel’s Whiskey and Soy Sauce. Our favorite steak house meal made at home! This marinade is so damn good!
40 Clove Garlic Chicken with White Wine - Adapted from New York Times
This Chicken And Rice Dish Inspired By The Street Food In New York City Is Everything