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Rhubarb Many Ways, but Always Upside-Down: A Good Appetite

Melissa Clark's rhubarb upside-down cake. Photo: Andrew Scrivani for The New York Times

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Fig Tart With Caramelized Onions, Rosemary and Stilton

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

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Chocolate Whiskey Cake

Chocolate whiskey cake recipe (Photo: Andrew Scrivani for The New York Times)

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Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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Savory Gruyere-Olive Bread

Savoury Gruyere Olive Bread

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Summer Berry Buckle

Melissa Clark makes a buckle with copious amounts of fruit and just enough batter to bind it together.

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Aioli With Roasted Vegetables

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones

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Spicy Hot Chocolate

Spicy Hot Chocolate. Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick.


Melissa Benoist - On the set of Supergirl in Los Angeles

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Lavender and Orange Blossom Cookies

Lavender and Orange Blossom Cookies - These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you’ve never clarified butter, this recipe is a good place to start, and the process is extremely simple.....