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This is a version of David Eyre's pancake, a puffy concoction beloved by readers of The New York Times since the 1960s. (Photo: Andrew Scrivani for The New York Times)

Steaks large and small turn out beautifully when grilled directly on hot coals. (Photo: Tony Cenicola/The New York Times)

Use Pronto pasta — you don’t EVEN have to drain it. | 12 Things Twentysomethings Literally Don’t Have Time For

It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes. (Photo: Rikki Snyder for The New York Times)

This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl. (Andrew Scrivani for The New York Times)

There are many delicious things you can add to this vanilla ice cream. Try berries mashed with sugar, thick dulce de leche or chocolate shards; they should be added to the machine at the very end, once the mixture is already thickened and ready to go into the freezer Or make Earl Grey ice cream but using loose tea (and a teaspoon of vanilla extract) instead of the vanilla bean. (Photo: Melina Hammer for The New York Times)

Fall Off The Bone Ribs - Don't tell your guests, but these ribs are actually really simple to make. They require very little hands on cooking time. All you have to do is put the dry rub on the ribs, wrap them up in foil, bake them in the oven for 3 hours and then finish them off on the grill with some BBQ sauce.

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