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- 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
- Our 50 Best Recipes, According to You - NYT Cooking
For the 10th anniversary of NYT Cooking, we've collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section
- Best Chicken Thigh Recipes - NYT Cooking
The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy Most of these recipes can be made with bone-in or boneless chicken thighs For more chicken recipes, check out our Easy Chicken Recipes for Busy Weeknights collection
- Our Most Popular Recipes - NYT Cooking
To celebrate Cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year
- Best Slow Cooker Recipes - NYT Cooking
Whether you want chicken soup, beef stew or pulled pork, these slow cooker recipes will do the heavy lifting while you’re on the go
- Pork Tenderloin Recipe - NYT Cooking
I'm sorry, I am done with baking or roasting pork tenderloin This summer I started using the sous vide method of cooking this cut of meat Cooking this way produces juicy, moist, evenly cooked tenderloin, edge to edge Finishing in a cast iron skillet will give you a crisp, browned surface
- Ina Garten’s Perfect Roast Chicken Recipe - NYT Cooking
Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon
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