NYT Cooking: To most Americans, clams rank just below apple pie in any list of typically American foods, so it may come as a surprise to find that Chinese living in coastal areas, who have never heard of clam chowder, eat and enjoy clams. Here, clams are cooked with black beans, a favorite Chinese accompaniment for seafood.

Clams in Black Bean Sauce

The Boston Ritz-Carlton's Creamed Finnan Haddie Recipe - NYT Cooking

The Boston Ritz-Carlton's Creamed Finnan Haddie

This recipe is by Craig Claiborne And Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Recipes for Your Feast of the Seven Fishes on Christmas Eve - Recipes from NYT Cooking

Recipes for Your Feast of the Seven Fishes on Christmas Eve

Christmas Cookie Plate: 49 Recipes is a group of recipes collected by the editors of NYT Cooking

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort It's astonishingly easy In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more

Salmon Roasted in Butter

Another great way to enjoy anti-finflamm salmon! Salmon Roasted in Butter Recipe - NYT Cooking

http://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic  Photo: Andrew Scrivani for The New York Times

Roasted Brussels Sprouts With Garlic

Roasted Brussels Sprouts With Garlic If you haven’t yet figured out a go-to recipe for Brussels spouts, this simple dish is the answer It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C…

Rishia Zimmern’s Chicken With Shallots

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste.

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt Recipe - NYT Cooking

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

An oven-roasted version of the classic Turkish street meal. Chicken Shawarma Deluxe, No Rotisserie Required

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. (Photo:  Melina Hammer for The New York Times)

Spaghetti and Drop Meatballs With Tomato Sauce

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. (Photo: Melina Hammer for The New York Times)

This recipe is by Nigella Lawson and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Cod Baked With Prosciutto

Peruvian Pork Stew by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.

Peruvian Pork Stew With Chiles, Lime and Apples

Adjust for 90 min pressure cooking. Peruvian Pork Stew With Chilies, Lime and Apples Recipe - NYT Cooking

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor. (Photo: Andrew Scrivani for The New York Times)

Fennel Rice

Fennel Rice - This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Pinterest
Search