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New york times cooking offers subscribers recipes, advice and inspiration for better everyday cooking Get regular updates from new york times cooking, with recipe suggestions, cooking tips and shopping advice. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.

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What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. Follow new york times cooking on instagram, facebook, youtube, tiktok and pinterest To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.

1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them

Here are the dishes they've loved the most. 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. The same marinade also works beautifully with slabs of firm tofu or salmon fillets, though you’ll need to reduce the cooking time accordingly Serve this dish straight from the pan with couscous, rice or warm flatbread to make it a complete meal.

(a dutch oven would work as well, though you’ll achieve better color on top of the halloumi if you use a more shallow cooking vessel.) bake for 15 minutes, until the onions are translucent and almost softened Stir in the rice and lemon peel, and bake for a further 10 minutes to toast the rice. I experimented with making the marinade and adding it to a crockpot with the chicken for about 4 hours and even when pan frying/cooking it after the chicken was pulled it was very bland and soggy in comparison to the normal recipe.