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☆ Macaroni and Peas, Buttermilk Roast Chicken and Shabu Shabu
▼ + stars: | 2024-02-24 | by ( The New York Times Cooking | ) www.nytimes.com time to read: +1 min

We know that frozen peas are a freezer staple — they’re just as good as their fresh counterparts, and they’re always ready to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a good freezer staple? A reader asked the cookbook author Kenji López-Alt for his new column titled, appropriately enough, Ask Kenji. Nigella Lawson’s buttermilk roast chicken is a veritable cozy classic, especially since you can leave the bird in its buttermilk bath for up to two days. Be sure to scroll through the reader notes for clever substitutions and additions: using all thighs, swapping Greek yogurt for the buttermilk and spiking the marinade with hot sauce.

Persons: they’re, Kenji López, Kenji, paglia e fieno

☆ Our Five-Star French Onion Soup Is Worth the Tears
▼ + stars: | 2024-02-03 | by ( The New York Times Cooking | ) www.nytimes.com time to read: +1 min

We here at New York Times Cooking love a good cry, whether we’re attending a wedding, watching that one episode of “The Last of Us” or chopping three pounds of onions for French onion soup. As Sara Bonisteel notes in her recipe, which has five stars and over 5,000 reviews, you’ll spend a good bit of time caramelizing all those onions, but it’s always worth the wait (and tears). A deeply flavored, savory-sweet bowl of sable-brown French onion soup on a cold winter weekend? Featured RecipeView Recipe →Considerably quicker to make is Lidey Heuck’s sheet-pan chicken and potatoes with feta, lemon and dill, which comes together in weeknight time (45 minutes, plus whatever marinating time you can manage) but looks and feels weekend-fancy. The feta and lemon provide necessary acidity to level out the luscious potatoes and crisp-skinned chicken thighs; all you need to add is a simple green salad.

Persons: we’re, Sara Bonisteel, you’ll, it’s Organizations: New York Times

☆ Comfort Cooking Beyond Casseroles
▼ + stars: | 2024-01-25 | by ( The New York Times Cooking | ) www.nytimes.com time to read: +1 min

Any conversation about comfort cooking has to include roast chicken. Colu Henry’s roast chicken with maple butter and rosemary is a little sweet, a little salty, very savory and tremendously comforting. Ali Slagle’s recipe really lets you slouch into it, too. Love Your LeftoversThe herbal-sweet, rosemary-maple flavors of the roast chicken would be really nice in Ali’s 10-minute chicken salad with fennel and charred dates. And leftover roasted peppers, greens and beans would convert quite easily into a quick minestrone.

Persons: Ali Slagle’s, brownie, Samantha Seneviratne’s brookies

☆ 7 Kaleidoscopic Cookies to Keep Your Holidays Bright
▼ + stars: | 2023-12-01 | by ( ) www.nytimes.com time to read: +10 min

If you make it a little bit too loose, you can always add a little bit more confectioner sugar in. It’ll fully dry after like six hours, but it’ll start to get a little bit crusty and a little bit thick. The most important thing to do and I know it feels like you don’t have to, I thought I didn’t have to when I first started working with royal icing, but it’s resting the royal icing. You’re going to decorate your cookies, and they’re going to look amazing. And then 30 minutes later, they’re going to bubble up on top of the cookies, and you don’t want that.

Persons: Samantha Seneviratne, I’m, you’re, it’s, I’ll, “, It’s, Aw, ” Organizations: The New York Times, New York Times Locations: The

☆ 15 Hours on the Job With a Bagel Roller
▼ + stars: | 2023-05-19 | by ( Sarah Bahr | ) www.nytimes.com time to read: +1 min

Mr. García, 58, cranes his neck to look for the B3 bus, which will take him to the Avenue U subway station. Each episode is about 10 to 20 minutes long and spotlights a day in the life of someone like Mr. García, who is one of the city’s last bagel rollers. Mr. García is used to the early call time. For members of The Times’s Food team, it was a little tougher to get out of bed, though well worth it. The team likes to slowly introduce crew members to their subjects throughout the day of the shoot.

While my kids aren’t the pickiest eaters I’ve ever encountered, they both have long, evolving lists of likes and dislikes. In that spirit, I asked readers of our Five Weeknight Dishes newsletter to tell us about the New York Times Cooking recipes their kids request on repeat, the meals that make them do a little happy dance when they hear they’re on the menu. What’s beloved one day might be detested the next, and one kid’s favorite dish could make another gag. (Get dinner ideas sent straight to your inbox weekly: Subscribe to the Five Weeknight Dishes newsletter.) See these and more kid-friendly recipes at New York Times Cooking

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