Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous…
Sabudana khichdi, which loosely translates to “tapioca mixture,” is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted…
Old-fashioned poundcake recipes don’t typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise…
For all the cobbler and crisp lovers, here’s a simple dish that you can eat for breakfast or dessert. Chewy…
When Will Horowitz, a chef and an owner of Ducks Eatery in Manhattan, unveiled his watermelon ham in 2018, he sparked…
This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be…
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in…
This involtini is one of the dishes you’ll find yourself making again and again in some style or other. Slice…
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in…
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas…
Ingredients 1 4-pound bone-in leg of lamb 4 large garlic cloves, peeled and sliced lengthwise into thirds 20 anchovy fillets…
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around.…