Are you tired of the same old recipes and cooking routine? Look no further! The New York Times has a vast collection of mouth-watering recipes that are perfect for every occasion. From classic comfort foods to international flavors, these dishes are sure to impress your family and friends.
Whether you’re in the mood for something sweet, savory, or satisfyingly spicy, there’s an NYT recipe to suit your taste buds. In this article, we’ll be highlighting 20 of our favorite recipes that are sure to become staples in your kitchen.
From decadent desserts like Chocolate Chip Cookies and Tiramisu to hearty main courses like Beef Bourguignon and Grilled Salmon with Herb Butter, these recipes have been carefully curated to provide something for everyone. So grab a pen and paper (or your phone’s notes app), because you’ll want to jot down the ingredients and instructions before they disappear from the NYT archives!
Classic NYT Chocolate Chip Cookies
Classic NYT Chocolate Chip Cookies
These chewy cookies are a beloved favorite among cookie enthusiasts. With their perfect balance of sweet and savory, they’re sure to satisfy any chocolate chip craving.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 2 cups semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 2-3 minutes.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden brown.
9. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
NYT No-Knead Bread
This recipe yields a crusty, chewy loaf with minimal effort. Perfect for bread lovers and beginners alike!
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon active dry yeast
• 3/4 teaspoon salt
• 1 1/2 cups water
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add water to the dry ingredients, stirring until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 24 hours.
4. Preheat oven to 450°F (230°C).
5. Dust a baking sheet or Dutch oven with cornmeal. Place the dough on the prepared surface, shapeless as is.
6. Bake for 30 minutes, then reduce heat to 425°F (220°C) and continue baking for an additional 15-20 minutes.
7. Remove from the oven and let cool completely before slicing.
Cooking Time: 45-50 minutes
NYT Spaghetti Carbonara
This rich and creamy pasta dish is a staple of Italian cuisine, with spaghetti tossed in a decadent sauce made from eggs, Parmesan cheese, and guanciale (Italian bacon). This simple yet satisfying recipe is sure to become a favorite.
Ingredients:
– 12 oz spaghetti
– 6 oz guanciale or pancetta, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper.
3. Cook the guanciale in a skillet over medium heat until crispy.
4. Add the cooked spaghetti to the skillet with the guanciale and toss to combine.
5. Pour the egg mixture over the pasta and cook, stirring constantly, until the eggs are cooked through and the sauce is creamy.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
NYT Roasted Chicken with Lemon and Herbs
A classic roasted chicken recipe gets a bright and citrusy boost from lemon, garlic, and herbs. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and put it in the oven.
5. Roast for 45-50 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
NYT Beef Bourguignon
Classic Beef Bourguignon Recipe
This hearty French stew is a rich and flavorful dish that’s perfect for a cold winter’s night. With tender chunks of beef, mushrooms, onions, and bacon, it’s a comforting meal that’s sure to become a family favorite.
Ingredients:
– 2 pounds beef stew meat (such as chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 6 slices bacon, cut into 1-inch pieces
– 1 cup red wine
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the bacon and cook until crispy, about 5 minutes.
3. Remove the bacon with a slotted spoon and set aside.
4. Add the onion to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
7. Add the beef, red wine, broth, tomato paste, thyme, salt, and pepper.
8. Bring to a boil, then cover and simmer for 2-3 hours or until the beef is tender.
Cook Time: 2-3 hours
NYT Creamy Tomato Soup
This classic soup recipe is a staple for any occasion. With its rich and creamy texture, it’s sure to become a family favorite.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, cored and chopped (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chopped tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in heavy cream; adjust seasoning as needed.
5. Serve hot, garnished with basil leaves if desired.
Cooking Time: 25-30 minutes
NYT Shrimp Scampi
This quick and elegant recipe is a masterclass in simplicity. With just a few ingredients and minimal preparation, you’ll be enjoying succulent shrimp smothered in buttery goodness in no time.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons (1/2 stick) unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Bring a large skillet over medium-high heat. Add the butter and let melt.
2. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and just cooked through.
4. If using wine and lemon juice, add to the skillet and simmer for an additional minute.
5. Season with salt and pepper to taste. Garnish with parsley or chives.
6. Serve immediately, enjoying the buttery goodness.
Cooking Time: 8-10 minutes
NYT Carrot Cake with Cream Cheese Frosting
This beloved recipe from The New York Times has been a crowd-pleaser for decades, and it’s easy to see why. Moist and flavorful, the carrot cake is perfectly balanced by the tangy cream cheese frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup granulated sugar
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1/2 cup unsalted butter, softened
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine sugar, eggs, carrots, walnuts (if using), and butter. Beat until smooth.
4. Add dry ingredients and mix until just combined.
5. Pour batter into two 9-inch round cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool completely before frosting with cream cheese frosting.
Cooking Time: 60-70 minutes
NYT Vegetarian Chili
This hearty chili recipe, adapted from The New York Times, is a flavorful and nutritious vegetarian option perfect for a cozy evening or a potluck gathering. With its rich blend of spices and textures, it’s sure to please even the most dedicated meat-eaters.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup vegetable broth
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell peppers; cook until tender, about 5 minutes.
2. Stir in chili powder, cumin, and paprika. Cook 1 minute.
3. Add diced tomatoes, beans, broth, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let cook for at least 30 minutes or up to several hours.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-60 minutes
NYT Ratatouille
This classic Provençal stew is a staple of French cuisine, and for good reason – its rich flavors and tender vegetables make it a perfect accompaniment to any meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large zucchinis, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1/2-inch thick strips
– 1 large onion, chopped
– 5 garlic cloves, minced
– 1 can (14.5 oz) of diced tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant, zucchini, bell pepper, onion, and garlic with 1 tablespoon of the olive oil, salt, and pepper until vegetables are evenly coated.
3. Spread the vegetables in a single layer on two baking sheets.
4. Roast for 30-40 minutes or until the vegetables are tender and lightly caramelized.
5. In a large saucepan, combine roasted vegetables, diced tomatoes, and remaining 1 tablespoon of olive oil.
6. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 45-60 minutes
NYT Buttermilk Pancakes
These fluffy and tender pancakes are a breakfast staple, thanks to the tangy richness of buttermilk. With just a few simple ingredients, you’ll be whipping up a stack in no time.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together melted butter, buttermilk, and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
NYT Chicken Pot Pie
This comforting dish is a staple of American cuisine, made with tender chicken, creamy vegetables and flaky pastry.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen mixed vegetables (such as peas, corn and carrots)
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried thyme
– 1/4 cup butter
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the chicken, carrots, potatoes, onion and garlic until the vegetables are tender and the chicken is cooked through.
3. Add the mixed vegetables, flour, salt, pepper and thyme. Stir to combine.
4. Roll out the pie crust and place it over the filling.
5. Crimp the edges to seal the pie and cut a few slits in the top for steam to escape.
6. Bake for 45-50 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
NYT Garlic Butter Shrimp Pasta
This creamy pasta dish is a flavorful and indulgent treat that combines succulent shrimp with garlic butter, cherry tomatoes, and linguine. With just a few ingredients and simple steps, you can create a mouthwatering meal that’s perfect for a quick dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 8 oz linguine pasta
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside. Reduce heat to medium-low.
5. Add cherry tomatoes and white wine (if using) to the skillet. Simmer for 2-3 minutes or until tomatoes release their juices.
6. Combine cooked pasta, garlic butter mixture, and shrimp in a large serving bowl. Toss to combine.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
NYT Lemon Bars
These tart and tangy lemon bars from The New York Times are a perfect pick-me-up on a sunny day. A shortbread crust, a burst of citrusy filling, and a dusting of powdered sugar come together in a delightful treat that’s sure to brighten up your morning.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Powdered sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter; use a pastry blender or fingers to work into coarse crumbs. Press mixture evenly into prepared baking dish.
3. Bake crust for 20-25 minutes, or until lightly golden.
4. While crust is baking, whisk together granulated sugar, eggs, lemon juice, and zest in a large bowl. Pour over baked crust.
5. Return to oven; bake for an additional 20-25 minutes, or until filling is set.
6. Let cool completely before dusting with powdered sugar.
Cook Time: 40-50 minutes
NYT Cauliflower Steaks with Tahini Sauce
A game-changing vegetarian main course that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 large head of cauliflower, broken into steaks (about 4-6)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon water
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower steaks with olive oil, salt, and pepper until they’re evenly coated.
3. Roast the cauliflower in the preheated oven for 20-25 minutes, or until it’s tender and slightly caramelized.
4. Meanwhile, combine tahini, garlic, lemon juice, and water in a blender or food processor. Blend until smooth.
5. Serve the roasted cauliflower steaks with the creamy tahini sauce spooned over the top.
Cooking Time: 20-25 minutes
NYT Chocolate Mousse
This rich and airy chocolate mousse is a showstopper for any occasion. Made with high-quality dark chocolate, heavy cream, and a touch of sugar, it’s sure to impress.
Ingredients:
– 8 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.
2. In a separate bowl, whip the heavy cream until it forms soft peaks. Add the sugar and continue whipping until stiff peaks form.
3. Fold the whipped cream into the melted chocolate until well combined.
4. Stir in the vanilla extract.
5. Spoon the mousse into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours or until set.
Cooking Time: None
NYT French Onion Soup
This iconic soup recipe from The New York Times is a masterclass in simplicity and flavor, with caramelized onions, rich beef broth, and melted Gruyère cheese. In just 30 minutes, you’ll have a warm, comforting bowl of goodness.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1/4 cup dry white wine (optional)
– 6 cups beef broth
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup grated Gruyère cheese (divided)
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until caramelized (about 20 minutes).
2. If using wine, add it and cook for 1 minute.
3. Add broth, paprika, salt, and pepper. Bring to a simmer.
4. Preheat broiler. Ladle soup into oven-proof bowls. Top each with half the Gruyère cheese.
5. Broil until cheese is melted and bubbly (about 2-3 minutes).
6. Serve immediately.
Cooking Time: 30 minutes
NYT Banana Bread
This classic recipe from The New York Times yields a deliciously moist banana bread with a subtle sweetness and a hint of spice. Perfect for snacking or as a side dish, it’s sure to become a family favorite.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– 1/2 tsp ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, sugar, melted butter, eggs, vanilla extract, and cinnamon. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
NYT Grilled Salmon with Herb Butter
A flavorful and elegant summer dish, this grilled salmon recipe pairs perfectly with a compound butter infused with fresh herbs. The herb butter adds a rich and savory element to the delicate flavor of the salmon.
Ingredients:
– 4 salmon fillets (6 ounces each)
– 1/2 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, parsley, dill, and garlic until well combined.
3. Season salmon fillets with salt and pepper.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. During the last minute of cooking, spread herb butter on top of each salmon fillet.
6. Remove from grill and serve immediately.
Cooking Time: 8-10 minutes
NYT Tiramisu
This classic Italian dessert gets a modern twist with this recipe, which uses high-quality ladyfingers and a rich mascarpone cream to create a creamy, coffee-infused treat.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 8 ounces mascarpone cheese
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder
Instructions:
1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable but not falling apart.
2. In a separate bowl, whisk together the mascarpone cheese, sugar, egg yolks, and vanilla extract until smooth.
3. To assemble, create a layer of ladyfingers in a large serving dish. Top with half of the mascarpone mixture, then sprinkle with cocoa powder. Repeat the layers.
4. Refrigerate for at least 3 hours or overnight to allow flavors to meld.
5. Serve chilled, garnished with cocoa powder if desired.
Cooking Time: 15 minutes (coffee brewing) + refrigeration time
Summary
Get ready to elevate your cooking game with these 20 flavorful recipes from The New York Times! From classic treats like chocolate chip cookies and carrot cake with cream cheese frosting, to hearty meals like beef bourguignon and roasted chicken with lemon and herbs, there’s something for every occasion. Try your hand at creamy tomato soup, shrimp scampi, or buttermilk pancakes for a comforting breakfast. Or, impress your guests with elegant dishes like garlic butter shrimp pasta, grilled salmon with herb butter, or tiramisu. These tried-and-true recipes are sure to become new favorites!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
