Recipes and Cooking Guides From The New York Times NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level
What to Cook This Week - NYT Cooking What to Cook This Week Weekly recipe suggestions from Sam Sifton, the Five Weeknight Dishes newsletter and NYT Cooking editors
About NYT Cooking NYT Cooking offers recipes, advice and inspiration for everyday cooking From easy weeknight dinners to holiday meals, our recipes are for home cooks of all levels
Crispy Gnocchi With Sausage and Broccoli Recipe - NYT Cooking Do you use raw Italian Sausage or cooked? (I realize it goes in the oven with the broccoli, but I'm an inexperienced cook and I don't know if 20 minutes is enough time to cook the sausage bits Highly recommend adding sun dried tomatoes to this!! Added some with about 10 min of oven time left to go Can you use fully cooked store-bought sausage?
No-Knead Bread Recipe (with Video) - NYT Cooking Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques And it takes very little effort — only time
Creamy, Spicy Tomato Beans and Greens Recipe - NYT Cooking Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich
Easy Salad Recipes - NYT Cooking Looking for light eats for hot, hazy days? We've got caesar salad, chopped salad, tuna salad, pasta salad, chicken and herb salad, and countless other crave-worthy summer salads — plus a glut of easy weeknight recipes for even more inspiration
Melissa Clark - NYT Cooking Melissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter She’s also written dozens of cookbooks A native of Brooklyn, she knows where to find the best bagel
Paprika Chicken and Potatoes Recipe - NYT Cooking If you don’t think your knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top