Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. (Photo: Johnny Miller for The New York Times)

Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma - Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. (Photo: Johnny Miller for The New York Times)

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

Roberta’s Pizza Dough

You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

Wild Mushroom Quesadillas

Wild Mushroom Quesadillas - NYT Cooking: You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man.

Pistachio Lemon Bars by cooking.nytimes: These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust. #Bars #Lemon #Pistachio

Pistachio-Lemon Bars

Pistachio-Lemon Bars NYT Cooking: These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.

Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. But replacing the packaged mixes results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)

Mississippi Roast

Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. But replacing the packaged mixes re

NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with <a href="http://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry">a whole-wheat and olive oil crust</a>. If you don't have the time to make the crust, store bought will work just fine.

Spinach and Onion Tart

NYT Cooking: 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.

This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles. (Photo: Craig Lee for The New York Times)

Rao's Meatballs With Marinara Sauce

NYT Cooking: This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angele

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchrist's, once one of city''s best-known department stores

Jordan Marsh’s Blueberry Muffins

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchr

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: Lemon and Garlic Chicken With Mushrooms 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.

NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Miso-Ginger Dressing

Miso salad dressing (NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

NYT Cooking: There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the...

Charlie Bird's Farro Salad

NYT Cooking: This farro salad, from the restaurant Charlie Bird in SoHo is delicious. From chef Ryan Hardy.

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins. (Photo: Craig Lee for The New York Times)

Lemon Soufflé

NYT Cooking: This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier…

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

Rigatoni and Cauliflower al Forno

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight.

Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.

Fresh and Wild Mushroom Stew

WILD MUSHROOM STEW: Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways

7 Sauces That Taste Better Homemade - Ketchup, chimichurri, barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

7 Sauces That Taste Better Homemade

barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

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