Tuesday, May 17, 2016

The New York Times Recipes

Andrew Scrivani for The New York Times
TUESDAY, MAY 17, 2016
20 Staff Favorites
Ready in Under an Hour
When the Cooking team goes home after a long day, we like to keep things simple. We're sure you feel the same. From smothered chicken to pasta with burst cherry tomatoes (above), here are a few of our favorite weeknight recipes.

Cumin lamb stir-fry.
Andrew Scrivani for The New York Times
EDITORS' COLLECTION
Our picks for dinner.

Andrew Scrivani for The New York Times
40 minutes, Serves four
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Melissa Clark makes salmon with a double application of anchovy butter.
Andrew Scrivani for The New York Times
25 minutes, 4 servings
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Melissa Clark makes a summer pasta salad with burst cherry tomatoes, scallions and mint that has something bright and lively in every bite.
Andrew Scrivani for The New York Times
20 minutes, 4 to 6 servings
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Sabra Krock for The New York Times
15 minutes, 4 servings
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Andrew Scrivani for The New York Times
20 minutes, 4 servings
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Fresh pitas stuffed with Mediterranean smashed chickpeas.
Fred R. Conrad/The New York Times
30 minutes , About 3 1/2 cups chickpea spread
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Karsten Moran for The New York Times
About 30 minutes, 4 to 6 servings
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Red lentil soup with lemon.
Andrew Scrivani for The New York Times
45 minutes, 4 servings
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