I went looking for a recipe that highlights my garden cherry tomatoes and oh my god this was delicious! I served it with orzo and romanesco broccoli from my local market. The only issue is I could not find fresh terragon so I used dried instead. Still a tasty sauce!

Blessed with a productive garden and sometimes it’s hard to use up and even give away all the produce.

Saved this one as a tomato harvest buster recipe. As I now have several pints of cherry/grape tomatoes hanging out on my kitchen counter, I finally made this for dinner.

Made exactly as is, no subs except I had the little pearl mozzarella to use up. Saved me a cutting step!

This was so easy after a long day at work. Hot damn. Thank you, Ali!

Crispy Gnocchi with Burst Tomatoes and Mozzarella

Inspired by [u/literary_witch](u/literary_witch)’s post to give these a try. So glad I did! Very easy, virtually no risk someone will bring the identical dish to a potluck or party, and keeps well for later.

I was dealing with a crowd who’d mostly never heard of tahini so I started saying it was “like a sesame peanut butter” to picky people by the end of the evening and they ate them and loved them!

This took about 20 minutes total (including chopping/grating) and was a hit at my dinner party the other night. Adding this one to my permanent rotation!

-Melissa Clark

Husband: “I don’t really know what crack is like but I might now” after trying this cake. I feel exactly the same. It’s incredible. And very simple.

Was about to say I didn’t modify anything but I didn’t have coconut oil for the glaze. Used butter in its place.

https://cooking.nytimes.com/recipes/1020071-lemon-snacking-cake-with-coconut-glaze?unlocked_article_code=1.91A.ckR0.v-S5A31ap0IH&smid=ck-recipe-iOS-share

Second time making this, it is so easy and SO good. The yum yum sauce on the side is easy to make but I didn’t have the right ingredients for that so I improvised mixing some mayo, gochugang paste, bachans Japanese bbq, mirin, and a little sugar and sesame oil and it was a very similar sauce to drizzle on top.

Our garden and farmers markets are in peak season. I’d love your ideas for recipes that are elevated with fresh garden produce. Recipes where fresh-picked produce really makes a difference.

For starters, the taverna salad and orchiette salad with halloumi croutons are up-leveled with cherry tomatoes and herbs. Thanks all in advance!

My little one has an egg allergy, so I used the vegan banana cake recipe as a base for an egg-free birthday cake. Came out beautiful!

I did not add chocolate chips and I used cardamom as the only spice to pair with a mango filling. I was very worried about achieving a good crumb without egg and this came out very well.

Definitively would recommend the recipe as intended if anyone is craving a banana cake. For the purposes of an egg-free birthday cake though, I will try something with no / less banana next time, so it taste less like banana bread and more like birthday cake :)

I also made a rainbow sprinkle frosting that did not turn out as intended. I believe my kitchen was too hot and I used too little confectioner’s sugar.

The little one still greatly enjoyed, she is a fan of banana and mango!! 🎂🥭 🥳

Recipe link: https://cooking.nytimes.com/recipes/1015704-vegan-chocolate-chip-banana-cake?unlocked_article_code=1.9lA.9hnU.rDDdDl4qz14L&smid=ck-recipe-iOS-share

Have four spare hours? Nobody does! But once a year, to celebrate our anniversary, my wife and I carve out the time to make this bolognese sauce. It’s an opportunity to reflect on how much our marriage — and our culinary skills — have evolved.

This year’s was the best yet! Give this one a try if you want a reminder that the time that you put in always pays off.

Gift link: https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce?unlocked_article_code=1.9VA.-SGH.oc7-6wh5J2On&smid=ck-recipe-iOS-share

I made this tonight. After realizing none of my skillets were 12-inch except for the nonstick one I use for eggs, I same-day ordered a Lodge cast-iron skillet just for this recipe. A larger skillet would not have given the same results. I made some chicken taco meat in my Instant Pot to go with it. I made it exactly as written, and it is delicious. If you are worried about it being too spicy, it’s not really. I could see doubling the red pepper flakes.

My husband piled it into a burrito with some of the chicken and I just ate mine in a bowl with some chicken on top with a dollop of sour cream and a few slices of pickled jalapeno. It’s going in the rotation at my house!

Good, easy, fast, simple ingredients. I made a half batch, the tahini flavor was so light I don’t even know if I really tasted it. I will definitely add more next time. The texture was lovely, reminiscent of halva.

I had leftover cream cheese and most of the popper ingredients on hand so it’s what I ate for dinner :) Ooooooh my, these are incredible! The lime zest really adds a nice touch to the cream cheese mixture. I know this picture isn’t the greatest as I didn’t set out to make these instagram worthy.

https://cooking.nytimes.com/recipes/1020843-jalapeno-poppers?unlocked_article_code=1.9VA.oE7l.zzKi1upbRlUO&smid=ck-recipe-iOS-share

This was outstanding. https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?unlocked_article_code=1.9VA.w4kJ.nTDuI6Yp5O9L&smid=ck-recipe-iOS-share

Eating this delicious bean dish off my cardboard box holding the other half of my couch (thanks for the hold up, IKEA). This was pretty easy to put together, I did swap and used coconut milk in place of heavy cream. I also cooked some salmon on the side for extra protein.

a loved, weekly staple in our house!
subs: only 1 cup yogurt and leaner beef

Had to go to a few stores to find scallops but it was worth it! So good! I would use the topping on other types of fish too.

https://cooking.nytimes.com/recipes/1026781-scallops-with-bread-crumb-salsa-verde?unlocked_article_code=1.9VA.VQaV.eE94vBb_zGej&smid=ck-recipe-iOS-share

This was the day we learned that substituting freeze dried strawberries with frozen strawberries wasn’t a very good idea 😆 cake was still delish!

Help! I cannot stop eating these feta turnovers! They are so easy, come out warm! If there is puff pastry within 5 miles of me, it gets converted to these.

Pretty happy with how these turned out!! I think the graham crumbs add a fantastic crunch! It is heavy in the tahini department (obv it's in the name), I think I'd probably make this with peanut butter next time! Great recipe overall though!

Hello! I would like to make sure freezer or easy reheat meals for a friend going through chemo. I am thinking soups, rice and other easy to digest meals. Do you have any NYTCooking favorite easy to digest comfort meals?

The NYTimes put out a list of Comfort Dishes, but most seem to have tomato or other things that probably wouldn't feel good on a nauseous stomach. https://cooking.nytimes.com/article/comfort-dishes-recipes-hard-times

Fantastic effort to payoff ratio! Perfect for end-of-season tomatoes. Per one of the suggestions I subbed in a combo of chipotle, ancho, and Aleppo pepper. The result had surprising depth and reminded me of a meatless Amatriciana. The ricotta put it over the top. Next time I will reserve a little more of the pasta water in case I need to loosen it up.

Gift Link: https://cooking.nytimes.com/recipes/1020690-spicy-and-saucy-cherry-tomato-pasta?unlocked_article_code=1.81A.hqVV.LDUHwX1G6zM_&smid=ck-recipe-iOS-share

This was a hit! Don’t add your corn chips too early- they will get soggy!!

https://cooking.nytimes.com/recipes/1027095-fresh-corn-and-black-bean-salad-with-corn-chips?unlocked_article_code=1.7FA.3hKt.d-vz75p9k9U7&smid=ck-recipe-iOS-share

Hello all!

I am invited to a cake party in a month. We all will be making a cake to bring to this party for about 8 people.

I am a pretty good baker, and really want a stunner of a cake.

Do you have any standouts you’ve made that are just incredible that will knock the socks off my friends? I’d love to know!

I’m thinking of making a princesstarta but am not sure if I’d like all the marzipan.

I’m open to any and all cake ideas!

This was great!! I wasn't sure what it would be like, but 5 star recipes are usually winners no matter what.

https://cooking.nytimes.com/recipes/1025354-grilled-pork-chops-with-dill-pickle-butter?unlocked_article_code=1.81A.o_5v._bf3SMLi8pL-

Roasted 2 spatchcocked chickens in the oven.

Here's my recipe ....

pat dry the birds with paper towel

sprinkle with kosher course salt all over

dry brined in fridge on baking sheet elevated on rack 24 hours

add plain greek yogurt, herbs, sliced garlic cloves and sliced onions under breast and thigh skin. (Use the back of a spoon to open the area more without ripping the skin)

add cracked pepper and dried herbs all over

preheated oven to 550F

add pre-salted zucchini, red onion, garlic and sliced potatoes to sheet..place chickens on top

once placed in oven turn down heat to 450F for about 30 minutes then 400F for another 35-40 minutes

Enjoy!