Roberta's Pizza Dough Recipe - (cooking.nytimes)

Roberta’s Pizza Dough

NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Roasted Feta With Honey

NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

The recipes Pinterest users saved most from http://NYTCooking.com, including Marcella Hazan's Bolognese, roasted Brussels sprouts with garlic and lemon bars. (Photos, from top: Jim Wilson/NYT and Andrew Scrivani for NYT)

Our 30 Most Pinned Recipes of 2015

The recipes Pinterest users saved most from http://NYTCooking.com, including Marcella Hazan's Bolognese, roasted Brussels sprouts with garlic and lemon bars. (Photos, from top: Jim Wilson/NYT and Andrew Scrivani for NYT)

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

The 20 Most Popular Nigella Lawson Recipes on Cooking is a group of recipes collected by the editors of NYT Cooking

The 20 Most Popular Nigella Lawson Recipes on Cooking

The 20 Most Popular Nigella Lawson Recipes on Cooking is a group of recipes collected by the editors of NYT Cooking

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Tomato and Pomegranate Salad

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust If you don't have the time to make the crust, store bought will work just fine.

Spinach and Onion Tart

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust If you don't have the time to make the crust, store bought will work just fine.

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

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 My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine

Chicken and Chickpea Tagine

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 My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine

NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The  lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...

Jerusalem Lamb Shawarma

NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...

This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant After a rough d

Mario Batali’s Spicy Shrimp Sauté

This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant After a rough d

For Flavor and Versatility, Add Bulgur - NYTimes.com

Bulgur, Spinach and Tomato Casserole — Recipes for Health

This is a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

Shakshuka With Feta

This is a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking: If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas...

Mushroom Risotto With Peas

NYT Cooking: If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas...

NYTimes RECIPE:   Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette.   Published: March 31, 2009.   Adapted from Patricia Jinich.

Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette

NYTimes RECIPE: Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette. Published: March 31, 2009. Adapted from Patricia Jinich.

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