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RETRO KITCHEN; Mama Mia! Three-Alarm Gravy! - NYTimes.com Baking Recipes, Dessert Recipes, Dinner Recipes, Desserts, Vegetable Recipes, Chicken Recipes, Nytimes Recipes, Melissa Clark, Best Chocolate

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Chicken Recipes

Nytimes Recipes

RETRO KITCHEN; Mama Mia! Three-Alarm Gravy! - NYTimes.com

NYT Cooking: Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 gue... Honey Fried Chicken, Oven Chicken, Fried Chicken Recipes, Most Popular Recipes, Favorite Recipes, Fries In The Oven, Turkey Recipes

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NYT Cooking: Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 gue...

NYT Cooking: Chicken tenders may be known for being a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but shines when baked in the oven... Baked Chicken Tenders, Breaded Chicken, Roasted Chicken, Deep Fried Recipes, Chicken Tender Recipes, Food To Make, The Help

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NYT Cooking: Chicken tenders may be known for being a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but shines when baked in the oven...

NYT Cooking: Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the p... Roast Fish, Sheet Pan Suppers, Sprout Recipes, Weeknight Recipes, Weeknight Dinners, Healthy Dinners, Dinner Ideas, One Pot Pasta

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NYT Cooking: Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the p...

Poulet Au Riesling, Coq Au Reisling, Chicken Thigh Recipes, Chicken Coq Au Vin Recipe, Soups And Stews, Carne, Entrees, Main Dishes

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FAVORITES FROM THE 60-MINUTE GOURMET - NYTimes.com Professional Chef, Recipe Collections, Ny Times, Over The Years, Dishes, Cooking, Food, Gourmet

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FAVORITES FROM THE 60-MINUTE GOURMET - NYTimes.com

NYT Cooking: Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity o... Great Recipes, Popular Recipes, Homemade Mashed Potatoes, Healthy Recipes

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Homemade Mashed Potatoes

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NYT Cooking: Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity o...

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NYT Cooking: This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. Brownie Desserts, Oreo Dessert, Mini Desserts, Breakfast Time, Breakfast Dishes, Breakfast Recipes, Breakfast Ideas, Brunch Ideas, Brunch Recipes

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NYT Cooking: This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar. (Photo: Andrew Scrivani for The New York Times) Cashew Chicken, Grilled Chicken, Garlic Chicken, Boneless Chicken, Weeknight Meals, Easy Dinner Recipes, Holiday Recipes, Food Processor Recipes

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A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

NYTimes Recipes

You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon. (Photo: The New York Times) Fish Recipes, Seafood Recipes, New Recipes, Cooking Fish, Cooking Corn, Cooking Steak

Seafood Recipes

You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon. (Photo: The New York Times)

NYT Cooking

NYTimes Recipes

We all want to eat more fish. Here's a quick and easy recipe for sweet and savory salmon. Once you try it, we bet you'll add it to your weekly menu rotation. (Photo: Danny Ghitis for The New York Times) Salmon Recipes, Pan Cooking, Cooking Lamb

We all want to eat more fish. Here's a quick and easy recipe for sweet and savory salmon. Once you try it, we bet you'll add it to your weekly menu rotation. (Photo: Danny Ghitis for The New York Times)

NYT Cooking

NYTimes Recipes

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. (Photo: Andrew Scrivani for The New York Times) Roasted Vegetable Recipes, Roasted Vegetables, Veggie Recipes, Cooking App, Budget Cooking

Roasted Vegetable Recipes

Roasted Vegetables

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

NYTimes Recipes

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes. (Photo: Andrew Scrivani for The New York Times) Cooking Nytimes, Cooking 101

Cooking Nytimes

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

NYTimes Recipes

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. (Photo: Andrew Scrivani for The New York Times) Meatball Recipes, Meat Recipes, Supper Recipes, Oven Recipes, Cooking Ideas, Cooking Without A Recipe, How To Cook Meatballs, Cooking Meatballs

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Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking

NYTimes Recipes

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. (Photo: Michael Kraus for The New York Times) Gallus Gallus Domesticus, Cooking Stuff, Bariatric Recipes, Breast Recipe, Lemon Chicken, Chicken Limone

Gallus Gallus Domesticus

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In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. (Photo: Michael Kraus for The New York Times)

NYT Cooking

NYTimes Recipes

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. (Photo: Jim Wilson/The New York Times) Baked Salmon Recipes, New York Times, Oven Roasted Salmon, Fish Dinner, Salads

Baked Salmon Recipes

Oven Roasted Salmon

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. (Photo: Jim Wilson/The New York Times)

NYT Cooking

NYTimes Recipes

From skillet chili to chicken soup, you can get all of these dishes on the table in a half hour. For a complete meal, just add steamed vegetables, or a crudité plate with hummus or salad dressing as a dip. Kids Meals, Family Meals, Easy Meals, Vegetarian Recipes, One Pot Dinners

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From skillet chili to chicken soup, you can get all of these dishes on the table in a half hour. For a complete meal, just add steamed vegetables, or a crudité plate with hummus or salad dressing as a dip.

NYT Cooking

NYTimes Recipes

These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad. (Photo: Jim Wilson/The New York Times) Vegetable Side Dishes, Roasted Potato Recipes, Roasted Potatoes, Italian Roast, Potato Dishes, Easy Salads

Vegetable Side Dishes

Roasted Potato Recipes

Roasted Potatoes

These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad. (Photo: Jim Wilson/The New York Times)

NYT Cooking

NYTimes Recipes

Seasonal, satisfying and on the table in about an hour. Cooking For A Crowd, Cooking On A Budget, Easy Healthy Dinners, Quick Easy Meals, Pasta Recipies, Pasta Dishes, Food Dishes

Cooking For A Crowd

Cooking On A Budget

Easy Healthy Dinners

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Seasonal, satisfying and on the table in about an hour.

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NYTimes Recipes

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. (Photo: Lisa Nicklin for The New York Times) Lemon Salmon, Salmon Pie, Maple Salmon, Salmon Spread, Salmon Food

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. (Photo: Lisa Nicklin for The New York Times)

NYT Cooking

NYTimes Recipes

In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. (Photo: Craig Lee for The New York Times) Grilling Recipes, Slow Cooker Recipes, Asian Recipes, Chicken Recipes Video, Asian Kitchen, Soy Sauce

Grilling Recipes

Slow Cooker Recipes

Chicken Recipes Video

In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. (Photo: Craig Lee for The New York Times)

NYT Cooking

NYTimes Recipes

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific. (Photo: Michael Kraus for The New York Times) Best Fried Chicken Recipe, Making Fried Chicken, Quick Meals, Turkey Dishes

Best Fried Chicken Recipe

Making Fried Chicken

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific. (Photo: Michael Kraus for The New York Times)

NYT Cooking

NYTimes Recipes