Recipes

Oliver Schwaner-Albright · NYT Cooking

Oliver Schwaner-Albright · NYT Cooking

Oliver Schwaner-Albright · NYT Cooking

Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.

Oliver Schwaner-Albright · NYT Cooking

Unless you’re familiar with coffee concentrate, New Orleans iced coffee is a puzzling ritual. The first time I had it, I watched skeptically as a friend’s mother filled a plastic Mardi Gras cup with ice, poured in an inch of inky coffee from a mayonnaise jar, then topped it off with milk. It was as smooth as a milkshake but had a rich coffee flavor and packed a caffeinated punch. It was easily the best iced coffee I’d ever had, yet another thing that tastes better in New Orleans. Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

More than 75 percent of the world’s maple-syrup supply is produced in Quebec. In Canada the sap doesn’t start running until early March, when the nights are still freezing but the days are bright. Locals process the syrup in a cabane à sucre, or sugar shack, and harvest brings with it celebration, often with a multicourse meal that puts the maple syrup front and center in dishes like this tarte au sucre, or maple syrup pie. Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast. The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer. This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec. Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

Oliver Schwaner-Albright · NYT Cooking

This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.

Oliver Schwaner-Albright · NYT Cooking

Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor. Oliver Schwaner-Albright

Oliver Schwaner-Albright · NYT Cooking

The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.

Molly O’Neill · NYT Cooking

In 1991, sundried tomatoes and truffle oil were sweeping the nation, and red sauce, that old reliable, had fallen from favor. Enter this brightly flavored sauce from Nora Ephron, who gave it to The Times that year, saying, “You can only put up a sun-dried tomato front for so long.” This sauce, a weeknight mash of plum tomatoes, carrots, celery and onion, is given a silky depth with a substantial amount of butter. Serve it over pasta with a good crusty loaf to sop up the leftovers. Molly O'Neill

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking

Nina Simonds

Nina Simonds · NYT Cooking

Florence Fabricant · NYT Cooking

Florence Fabricant

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking

Nina Simonds

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking

Nina Simonds · NYT Cooking