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NYT RECIPECommentsStrawberry pavlova, by Nigella Lawson

The particular joy of this dessert is that the meringue can be made in advance. To serve, drizzle the strawberries with balsamic vinegar and vanilla and whip some cream. It’s magnificent and deliriously easy.

Nigella Lawson

NYT recipe Herby farro salad with stone fruit and burrata

Of all the grains you can use for salads, farro is the absolute queen. It is elegant, chewy and inherently complex, and that’s before you add any seasonings.

Melissa Clark

NYT recipeA showstopping cake with old-fashioned charm

Over the years, my friend my friend Ursula Reshoft-Hegewisch arrived at my door with all manner of elaborate desserts but her most recent offering was something I’d never even heard of: blitz torte.

Melissa Clark

NYT recipe Pineapple-marinated chicken breasts

The group of enzymes in fresh pineapple, bromelain, excellently breaks down thick, fibrous chicken breasts. This brilliant recipe uses pineapple two ways: in a cheerful salsa, and as a transformative marinade.

Eric Kim

NYT recipe CommentsStrawberry gingersnap fridge cake a must for warmer months

This revamped icebox (refrigerator) cake is an untraditional dessert perfect for all of the warmer months most traditional meals — a nice trick to have up your sleeve.

Melissa Clark

NYT recipe CommentsCrispy gnocchi with burst tomatoes and mozzarella

Put store-bought gnocchi to good use, browning it for a mix of crispy outsides and chewy middles, then pairing with juicy tomatoes and melty, blistered pockets of mozzarella for even more crisp-tenderness.

Ali Slagle

NYT recipeCommentsSalt and pepper prawn rolls

Jiao yan xia, the classic Chinese dish, inspired these prawn rolls — peeled prawns are seasoned with salt and pepper, breaded with cornstarch and fried until crunchy before getting tucked into toasted rolls.

Kay Chun

NYT recipe Crispy sour cream and onion chicken

Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you’ll envision this recipe.

Ali Slagle

NYT RECIPE New York Times recipe: Cauliflower Adobo

Salty, sour and sweet flavours define chicken adobo, the national dish of the Philippines, and here, those same flavous and ingredients are applied to cauliflower for a vegetarian spin.

Ali Slagle

NYT recipe Crispy baked fish with tartare sauce

Charming fish shacks and salty sea air aren’t a weeknight possibility for most of us, but thankfully, this recipe is. 

Ali Slagle

NYT recipe Cheesy French toast with kimchi

When French toast meets kimchi grilled cheese, we arrive at a surprising and joyous union. 

Hetty Lui McKinnon

NYT recipe Creamy, lemony pasta

Dinner in 15 minutes, this recipe is as generous as it is tart and creamy.

Yasmin Fahr

NYT RECIPE Skillet hot honey chicken with hearty greens

What will you get? Supremely crisp, juicy chicken thighs and hot honey schmaltz, serving as warm vinaigrette for sturdy greens and sauce for your — let’s say it again — supremely crisp, juicy chicken thighs.

Ali Slagle

NYT recipeA ‘new’ recipe for classic brownies you NEED to try

These brownies get their fudgy texture from a quick ice bath just after baking. The shock causes the batter to contract and concentrate, intensifying its character.

Julia Moskin

NYT RECIPEPrawn etouffee

For this take on the classic, prawn replaces traditional crayfish and creates an excellent dish all its own. The technique for roux here employs a clever shortcut to get dinner to the table especially fast.

Vallery Lomas

NYT RECIPESheet-pan mushroom parmigiana

This no-fuss recipe pairs that fan-favorite sauce and melty mozzarella with earthy portobello mushrooms for a meal that comes together easily and delivers so much satisfaction.

Hetty McKinnon

NYT recipe Baked oats with berries and almonds

A fruit-filled take on an Amish recipe, this homey baked oats is crunchy from chopped almonds but still soft and comforting from the buttery egg custard that suffuses the oats.

Melissa Clark

NYT recipe Grilled salmon with chilli, orange and mint

A buttery sauce run through with vibrant citrus and mint brings an easy elegance to this salmon. Don’t let the short ingredient list fool you: there’s lots of flavour here.

Colu Henry

NYT RECIPESRoasted Chicken With Fish-Sauce Butter

Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat to crisp hand-torn bread into croutons.

Eric Kim

NYT RECIPEQuick lamb ragu: a go-to sauce to get you through winter

Instead of letting the early sunsets slowly drain my serotonin, I am finding joy in wintering: not leaving the house once on a Saturday, wearing your best apres-ski look and eating a ridiculous amount of pasta.

Alison Roman

The NightlyIs this the greatest chocolate layer cake recipe EVER?

Chocolate queen Kirsten Tibballs has shared a delicious six-layer chocolate ganache cake recipe that you can make yourself from the comfort of your own home.

Caleb Taylor

NYT RECIPE Roasted cauliflower and rocket salad

In this hearty, colourful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get crisp.

Melissa Clark

NYT RECIPE This cheesy potato soup is right for winter

I’ll make soup out of almost anything, but this potato-cheddar variation is an entirely different thing. It’s a silky-smooth puree that’s hearty but not heavy, with chilli powder and garlic to liven things up.

Melissa Clark

FoodCommentsNYT RECIPE: Stunning one-pan pasta with harissa bolognese

It’s 7pm, and dinner is on the table: a large, one-dish centerpiece for everyone to dig into. We call it a ‘one-pot wonder’ for a good reason, and that is its ability to connect ingredients and humans alike.

Yotam Ottolenghi