The New York Times

The New York Times · NYT Cooking

The New York Times

The New York Times · NYT Cooking

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself. The New York Times

The New York Times · NYT Cooking

Ethereally light with molten centers, these just-for-one chocolate truffle cakes from Wolfgang Puck feel fancy but are quite easy to make. They’re a streamlined version of the cakes his chefs make for the Governors Ball following the Academy Awards. Mr. Puck advises pulling the cakes from the oven while the centers are still soft, as “you want it to be a little underdone so the inside is creamy.” He serves them with berries and whipped cream that’s sometimes mixed with crème fraîche but never sugar, so the cream balances out the sweet chocolate cake. You can prepare the batter in advance and simply bake the cakes right before serving, as Mr. Puck does when catering. He notes that “everybody saves room for dessert.” You can watch Wolfgang Puck make a version of this recipe here. The New York Times

The New York Times · NYT Cooking

Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang. The New York Times

The New York Times · NYT Cooking

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well. The New York Times

The New York Times · NYT Cooking

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert. The New York Times

The New York Times · NYT Cooking

Many sauces complement roasted cauliflower; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower — deep-fried this time, rather than roasted. The New York Times

The New York Times · NYT Cooking

The New York Times

The New York Times · NYT Cooking

Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they’ve formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver’s new book “Ultimate Veg” (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup. The New York Times

The New York Times · NYT Cooking

When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up. The New York Times

The New York Times · NYT Cooking

Quinoa “might be the new kale,” said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy weeknight meal. Quinoa, steeped in coconut milk, becomes a rich canvas for vegetables and bold flavors like ginger and Aleppo pepper. The New York Times

The New York Times · NYT Cooking

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. The New York Times

The New York Times · NYT Cooking

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee. Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread. The New York Times

The New York Times · NYT Cooking

Wolfgang Puck first served spicy tuna tartare at his Los Angeles restaurant Spago in 1998 and it’s become one of his signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones to serve at the annual post-Oscars Governors Ball party, which Wolfgang Puck has catered since 1994. They can also be successfully made at home for your Oscars watch party. The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers. You can watch Wolfgang Puck make a version of this recipe here. The New York Times

The New York Times · NYT Cooking

Wolfgang Puck has perfected his potpie over decades, and its deliciousness hinges on technique as well as his deep understanding of what people want: “Everyone loves comfort food and chicken potpie is the ultimate comfort food,” he said. This recipe, adapted from “Wolfgang Puck Makes It Easy” (Rutledge Hill Press, 2004), starts with a creamy filling seasoned with bay leaf and thyme and lightened with white wine and sherry. Built for ease, these individual potpies are topped with jaunty rounds of puff pastry and can be fully assembled and refrigerated in advance. Simply slide them into the oven before serving. Mr. Puck adds truffle oil and freshly shaved truffles to the potpies he serves following the Oscars to match the glamour of the guests. You can watch Wolfgang Puck make a version of this recipe here. The New York Times