NYT Cooking: This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finall...
Every home cook should have a basic marinara sauce in their repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.” Find more New York Times videos onYahoo Screen .
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert. Or make it in the morning and pair it with pancakes. Bobby Flay’s Salted Caramel Sauce - NYT Cooking
NYT Cooking: Cold-brewed coffee is actually dirt simple to make at home using a Mason jar and a sieve. You just add water to coffee, stir, cover it and leave it out on the counter overnight. A quick two-step filtering the next day (strain the grounds thro
Curried Carrot and Coconut Soup There’s a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them, an onion, grated ginger, a sort of curry mix
Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexter.
NYT Cooking: The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavil