Recipes

Merrill Stubbs · NYT Cooking

Merrill Stubbs

Merrill Stubbs · NYT Cooking

Merrill Stubbs · NYT Cooking

Merrill Stubbs

Merrill Stubbs · NYT Cooking

Merrill Stubbs

Merrill Stubbs · NYT Cooking

Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume. This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange. The wild hibiscus blossom specified at the end of the recipe? Entirely optional! Merrill Stubbs

Merrill Stubbs · NYT Cooking

“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel. Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers. These days, it’s fortifying the food elite. Quinn and Karen Hatfield of Hatfield’s in Los Angeles use the hearty grain as inspiration for an elegant (some might even say delicate) vegetarian entrée of wild-mushroom “cannelloni.” To make the dish, creamy, hollandaise-enriched groats flecked with herbs and lemon zest are combined with mushrooms and then stuffed into oat crepes. Merrill Stubbs

Mayukh Sen · NYT Cooking

The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, “Season.” It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day. Mayukh Sen

Mayukh Sen · NYT Cooking

The Indian cheese paneer doesn’t typically show up in salads, but this one from food writer Nik Sharma’s cookbook, “Season,” involves cutting paneer into cubes and roasting it alongside cauliflower for about 25 minutes (though doing so for longer wouldn’t hurt). Paneer maintains its structure in heat, so its skin will come out of the oven charred, its insides still soft. You’ll stir the paneer and cauliflower with green and black lentils, cooked and drained, and scallions, resulting in a pleasing jumble of textures. Drizzle it with a cilantro-lime dressing, which gives the salad a tart kick. Mayukh Sen

Mayukh Sen · NYT Cooking

Adapted from Nik Sharma’s first cookbook, “Season,” this lightly sweet pudding cake is an ideal fall dessert — a far less stressful alternative to a more labored pie. Here Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. Though he sweetens the bebinca with jaggery or muscovado sugar, alternatives like panela or dark brown sugar work too; the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set — at least 6 hours in the refrigerator, but preferably overnight. Mayukh Sen

Mayukh Sen · NYT Cooking

Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” you’ll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken’s fragrant juices. It’s an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice. Mayukh Sen

Mayukh Sen · NYT Cooking

The color of sunflowers, this gently spiced soup comes from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable’s deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you’d like. Mayukh Sen

Mayukh Sen · NYT Cooking

This astonishingly simple stew, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You’ll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley. Mayukh Sen

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan · NYT Cooking

Maura Egan

Matt Lee · NYT Cooking

The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.