3/3/2024 0 Comments Nytimes cooking recipes![]() (Salmon With Potatoes and Horseradish-Tarragon Sauce)Ĭon Poulos for The New York Times. (One-Pan Pork Chops With Feta, Snap Peas and Mint) Food Stylist: Simon Andrews.Ĭhristopher Testani for The New York Times. (Olive-Oil Chicken, Tomato-Poached Fish, Spiced Chickpea Stew) Michael Graydon & Nikole Herriott for The New York Times. (Sheet-Pan Sausages and Brussels Sprouts, One-Pan Shrimp Scampi With Orzo, Sheet-Pan Chicken With Sweet Potatoes) (Cheesy Baked Pasta, Maangchi’s Cheese Buldak, Sheet-Pan Roasted Fish With Sweet Peppers, Winter Squash and Wild Mushroom Curry, Chicken Baked With Potatoes and Cherry Tomatoes, Shakshuka With Feta, Herbed White Bean and Sausage Stew, Roy Choi’s Braised Short-Rib Stew, Baked Barley Risotto With Mushrooms) The only constant among them is our desire to make cooking easier and more delicious and to deliver you from the sadness of a sink filled with dishes.ĭavid Malosh for The New York Times. There are vegetarian situations, and vegan ones too, lots of fish, plenty of chicken, plenty of stew. Samin Nosrat, a columnist for The New York Times Magazine and the author of Salt Fat Acid Heat, adapted this green salad from Via Carota, a charming Italian. For others, you’ll need to add only a vegetable or starchy side dish if you desire one, a salad, a basket of bread. They come from the stars of our universe: Melissa Clark, Alison Roman, Julia Moskin, Ali Slagle, David Tanis, Tejal Rao, Yewande Komolafe, Colu Henry, Joan Nathan, Kay Chun - even me! The majority will deliver a whole meal in a single pot, pan or skillet, full stop. That’s why the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven. Imagine the ease of it, to come home from work and turn on the oven, line a sheet pan with foil or parchment, tip onto it some vegetables, some protein, some aromatics and sauce: Dinner, nothing else required! Wouldn’t it instead be easier if there was really only one? One skillet or one Dutch oven, one sheet pan, one pot? Wouldn’t that be great? You can find further inspiration on NYT Cooking’s Instagram feed, and on its YouTube channel.Whether you like cooking, love it or are indifferent to the task, most of us can agree that washing a lot of pots and pans after dinner is a drag. ![]() It rolls out today, January 13, and will run for eight weeks. The campaign, which includes television, digital and social media advertising, was developed in collaboration with creative agency Gretel and media agency Hearts & Science. We know our users are looking for inspiration to make the every day less everyday, and this campaign helps them do that through cooking.” Cooking’s recipes, advice and inspiration surprise and delight our subscribers with whatever they need - a breakfast in 10 minutes, meals that become delicious leftovers, and more. The campaign inspires home cooks of every level to make delicious meals every day.Īmanda Rottier, general manager of NYT Cooking, said, “NYT Cooking has become the only resource home cooks need for great recipes and well-researched food journalism. With that in mind, The Times is introducing a new marketing campaign for NYT Cooking. As Sam Sifton, an assistant managing editor at The New York Times and the founding editor of NYT Cooking, wrote in a recent edition of his “What To Cook” newsletter, “if you’re looking for glimmers of grace and goodness amid, start in the kitchen.” There is still joy to be found in the day to day, and in cooking. We know that this new year calls for hope and possibility. As of Q3 2020, NYT Cooking had nearly 600,000 subscriptions. For the holiday season of November and December 2020, NYT Cooking played host to over 31 million unique users. In 2020, Cooking attracted 113 million users to its recipes, guides and collections, an increase of over 40 percent compared to 2019. Cooking helped hundreds of thousands of home cooks prepare lunch at home, inspired them with easy baking recipes, and delighted them with amazing slow cooker recipes, to name a few. People from around the world turned to NYT Cooking in record numbers for recipes, advice and inspiration that made their time in the kitchen easier and more enjoyable. NYT Cooking helped readers find joy in preparing food, in trying new recipes and in conquering (and delighting in) the challenge of cooking with what’s in your pantry. ![]() In 2020, life changed for nearly everyone, creating everyday challenges that The Times helped readers work through. Every day, NYT Cooking offers users thousands of the best recipes, handy tips and other bursts of inspiration to help them become better and more confident cooks. When we launched NYT Cooking, our goal was to address a simple and specific need for our readers: what should I cook? Though the world may look and feel different today than it did when we started, our mission has stayed the same.
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