Recipes
Browse and search the Orderlier recipe collection.
17405 recipes found
Blueberry Muffins
Trish Hall · NYT Cooking
Trish Hall
German Oven Pancake
Trish Hall · NYT Cooking
Cooking with children requires patience and a deep tolerance for mess. It rewards magic tricks — true transformation of ingredients into something delicious. This recipe delivers, and how, with a pancake that puffs up beautifully as it cooks. You can top as suggested with warm applesauce, jam or maple syrup, or try fresh fruit and whipped cream instead. It’s a child-friendly recipe that will last for decades. Trish Hall
Chicken Fried With Bread Crumbs
Trish Hall · NYT Cooking
Trish Hall
Butter Frosting
Trish Hall · NYT Cooking
Trish Hall
Wacky Cake
Trish Hall · NYT Cooking
This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow down the process.
Roasted Red-Pepper Dip
Trish Hall · NYT Cooking
Trish Hall
Yogurt and Chive Cheese
Trish Hall · NYT Cooking
Trish Hall
Sun-Dried-Tomato Dip
Trish Hall · NYT Cooking
Trish Hall
Pita Chips
Trish Hall · NYT Cooking
Butternut Squash Dip
Trish Hall · NYT Cooking
Trish Hall
Goat-Cheese Pizzas
Trish Hall · NYT Cooking
Chinese Eggplant
Trish Hall · NYT Cooking
Trish Hall
Roasted Red Potatoes and Carrots
Trish Hall · NYT Cooking
Chinese Eggplant Dip
Trish Hall · NYT Cooking
Brussels Sprouts With Walnuts
Trish Hall · NYT Cooking
Trish Hall
Broccoli and Orzo Soup
Trish Hall · NYT Cooking
Trish Hall
Fish With Celery Root, Kale and Mushrooms
Trish Hall · NYT Cooking
Trish Hall
Crostini With Mushrooms
Trish Hall · NYT Cooking
Trish Hall
Chicken Roasted With Sage and Lemon
Trish Hall · NYT Cooking
Trish Hall
Potatoes With Onion
Trish Hall · NYT Cooking
Trish Hall
Larry's Tarte Tatin
Trish Hall · NYT Cooking
Gin and Tonic
Toby Cecchini · NYT Cooking
This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail. This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr. Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes. The limes should be room temperature. The tonic chilled, and the ice cracked, preferably by hand. Of course, do what you can, and if you want to make a single cocktail, simply divide the amounts by four (use the juice of one lime per cocktail and have another on hand for garnish). Toby likes to use Tanqueray for “its punchy botanicals and authority; it is 94 proof to the more common 80, making it cantankerous in a martini, but perfect for a G and T.” Toby Cecchini
The Negroni
Toby Cecchini · NYT Cooking
The Old-Fashioned
Toby Cecchini · NYT Cooking