NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Sticky Cranberry Gingerbread

NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store i

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. This recipe keeps to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. (Photo: Evan Sung for NYT)

Chickpea Stew With Orzo and Mustard Greens

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. This recipe keeps to the basics, adding carrots f (Parmesan Cheese Chips)

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. (Photo: Andrew Scrivani for The New York Times)

Creamy Corn Pasta With Basil

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions. Skip the extra cals but not the delicious flavor with this creamy corn pasta recipe from

Orange-Scented Olive Oil Cake - A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W. W. Norton, 2010).

Orange-Scented Olive Oil Cake

Orange-Scented Olive Oil Cake A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (Saveur)

Crispy Salt & Pepper Pork - It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own

Melissa Clark's Crispy Salt & Pepper Pork

Red Lentil Soup with Lemon by Melissa Clark | Photo Andrew Scrivani for The New York Times

Red Lentil Soup With Lemon

Red Lentil and Lemon soup - This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken (Design*Sponge)

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

Fig Tart With Caramelized Onions, Rosemary and Stilton

I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - NYT Cooking: You can use this recipe as a template for whatever kind of ground meat you like....  #Meatballs #Easy

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Eid al-Adha - Recipes from NYT Cooking- Cumin Lamb Meatballs With Tahini Yogurt Dippimg Sauce

This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. (Photo: Andrew Scrivani for The New York Times)

Middle Eastern Herb and Garlic Chicken

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feedi...

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included.

NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

Israeli Couscous With Sautéed Cherry Tomatoes and Basil

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned

Cauliflower Parmesan

NYT Cooking: A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance.

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15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner

This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

Dutch Baby side dish with flour, parmesan and eggs--from the NY Times' Melissa Clark via KCRW's Good Food.

Clark says her Dutch baby is the perfect accompaniment to any meal or a fun hors d& at a dinner party. Tear off a piece and enjoy with a sip of a gin martini.

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