Friday, January 29, 2016

New York Times Recipes

Melina Hammer for The New York Times
6 1/2 to 8 1/2 hours, 6 to 8 servings
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Cassoulet isn't hard work, but it does take some time.
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Noemi Bonazzi.
5 hours, 6 to 8 servings
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Lisa Nicklin for The New York Times
1 hour, plus several hours for resting and making dough, 9 pastries
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Baked beans studded with slab bacon.
Andrew Scrivani for The New York Times
About 6 1/2 hours, plus at least 6 hours' soaking time, 6 to 8 servings
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Melissa Clark makes pork shoulder seasoned with fennel fronds, rosemary and sage.
Andrew Scrivani for The New York Times
4 to 5 hours, plus marinating, 8 to 12 servings
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Fred R. Conrad/The New York Times
45 minutes, with prebaked pastry lids, 2 generous servings
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Tartine's country loaf.
Eric Wolfinger
2 weeks (or 2 days with active starter), 2 loaves
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Craig Lee for The New York Times
1 hour, 8 to 10 servings
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Andrew Scrivani for The New York Times
1 hour, 6 to 8 servings
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Hiroko Masuike/The New York Times
About 30 minutes, 12 standard-sized muffins
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