New York Times Recipes

Melina Hammer for The New York Times Mississippi Roast SAM SIFTON 6 1/2 to 8 1/2 hours, 6 to 8 servings

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Noemi Bonazzi. Cassoulet SAM SIFTON 5 hours, 6 to 8 servings

Lisa Nicklin for The New York Times Cheese Danish SAMANTHA SENEVIRATNE 1 hour, plus several hours for resting and making dough, 9 pastries

Andrew Scrivani for The New York Times Baked Beans SAM SIFTON About 6 1/2 hours, plus at least 6 hours' soaking time, 6 to 8 servings

Andrew Scrivani for The New York Times Porchetta Pork Roast MELISSA CLARK 4 to 5 hours, plus marinating, 8 to 12 servings

Fred R. Conrad/The New York Times Lobster Stew With a Pastry Lid DAVID TANIS 45 minutes, with prebaked pastry lids, 2 generous servings

Eric Wolfinger Tartine's Country Bread THE NEW YORK TIMES 2 weeks (or 2 days with active starter), 2 loaves

Craig Lee for The New York Times Coffee Walnut Layer Cake NIGELLA LAWSON 1 hour, 8 to 10 servings

Andrew Scrivani for The New York Times Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts MELISSA CLARK 1 hour, 6 to 8 servings

Hiroko Masuike/The New York Times Perfect Corn Muffin Mix JULIA MOSKIN About 30 minutes, 12 standard-sized muffins