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from NYT Cooking

Fast Pot-Stickers

What can make pot-stickers a minimalist dish One approach is called takeout and is already quite common The alternative is using the wrappers now sold in just about every supermarket

NYT Now|'The Voting Booth ... Is Simply NOT the Place to Protest' - New York Times

Joyride Joyride by Anna Banks Book: Stand Alone Publisher: Feiwel & Friends Pub Date: June 2015 Genre: Young Adult Format: Print Source: Borrowed Book Links:GoodreadsAmazonBook Depository A popular guy and a shy girl with a secret become unlikely accomplices for midnight pranking and are soon in over their headswith the law and with each otherin this sparkling standalone from NYT-bestselling author Anna Banks.Its been years since Carly Vegas parents were deported. She lives with…

from NYT Cooking

Chicken Enchiladas With Salsa Verde

Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (Photo: Melina Hammer for The New York Times)

from NYT Cooking

Salted Tahini Chocolate Chip Cookies

These chocolate chip cookies are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original. (Photo: Jessica Emily Marx for The New York Times)

from meatified

Nourish: The Paleo Healing Cookbook

Nourish: The Paleo Healing Cookbook is now ready for pre-order and releases 03/24/15, with a foreword by Sarah Ballantyne, PHD, NYT Bestselling Author of The Paleo Approach! Get ready for over 120 delicious #AIP elimination phase recipes that your whole family will love, most of which are #whole30 friendly and #coconutfree, too! #paleo #glutenfree #autoimmunepaleo

from NYT Cooking

Chinese Smashed Cucumbers With Sesame Oil and Garlic

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. (Photo: Tony Cenicola/The New York Times)

PRE-ORDER NOW: :    #TeaserTuesday Coming Soon from NYT Bestselling Author, Marquita Valentine–   Preorder:

from NYT Cooking

The 25 Most Popular Recipes of May 2016

The 25 Most Popular Recipes of May 2016 is a group of recipes collected by the editors of NYT Cooking