In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. (Photo: Andrew Scrivani for The New York Times)
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)
Pistachio Lemon Bars by cooking.nytimes: These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust. #Bars #Lemon #Pistachio
Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp. (Photo: Rikki Snyder for The New York Times)
The recipes Pinterest users saved most from NYTCooking.com, including Marcella Hazan's Bolognese, roasted Brussels sprouts with garlic and lemon bars. (Photos, from top: Jim Wilson/NYT and Andrew Scrivani for NYT)
It was in “The Harvey House Cookbook” that we found this excellent recipe for sweet potatoes candied with confectioners’ sugar and butter. It is best served warm rather than piping hot, which makes it convenient for big meals like Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving. (Photo: Melina Hammer for NYT)
This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines Mr Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It’s a festive, colorful, company-worthy main course that comes together fast. (Photo: Andrew Scrivani for NYT)