Pasta With Roasted Broccoli, Almonds and Anchovies Recipe
NYT Cooking: This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen — and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endle...
Pasta With Cauliflower, Bacon and Sage Recipe
NYT Cooking: A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays m...
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Linguine With Clam Sauce Recipe
NYT Cooking: Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute p...
Chicken Congee Recipe
NYT Cooking: Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Baked Spinach-Artichoke Pasta Recipe
NYT Cooking: Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss the...