This recipe is by Melissa Clark and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Melissa Clark and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

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How to cut up a chicken. Super easy, and way cheaper than buying stock, thighs and breasts separately!

How to cut up a chicken. Super easy, and way cheaper than buying stock, thighs and breasts separately!

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Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

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This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)

This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet If you have a cast-iron pan, this is the time to use it The heavy, heat-retaining material will give you the darkest color (which equals the most flavor)

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This recipe is by Melissa Clark and takes 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Melissa Clark and takes 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.

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Spaghetti with Garlicky Bread Crumbs and Anchovies (paste*)from Melissa Clark at New York Times Cooking!

Spaghetti with Garlicky Bread Crumbs and Anchovies (paste*)from Melissa Clark at New York Times Cooking!

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This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.

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Sweet tomato jam with honey and vanilla. Photo: Andrew Scrivani for The New York Times

Sweet tomato jam with honey and vanilla. Photo: Andrew Scrivani for The New York Times

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NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

NYT Cooking: This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade

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