The New York Times has long been a go-to source for foodies and home cooks alike, offering up a wide range of delicious recipes that are both accessible and impressive. From classic comfort foods to international inspirations, the NYT’s recipe archive is a treasure trove of culinary delights. And today, we’re excited to share our favorite 20 flavorful NYT recipes that every home cook should try. Whether you’re in the mood for something sweet, savory, or satisfyingly comforting, there’s something on this list for everyone.
From beloved cookies and breads to hearty stews and soups, these recipes have been tested and perfected by the NYT’s team of expert chefs and food writers. And with their clear instructions and mouthwatering photography, you’ll be confident in your ability to recreate each dish to perfection.
In this article, we’ll dive into our top 20 picks from the NYT recipe archive, highlighting some of the most popular and beloved recipes that have been tried and true for years. From classic comfort foods like spaghetti carbonara and roasted chicken with lemon and garlic, to more adventurous dishes like beef bourguignon and shakshuka with feta, there’s something for every taste and occasion.
NYT Classic Chocolate Chip Cookies
These chewy cookies are a classic favorite, with a perfect balance of textures and flavors. A simple combination of pantry staples and a few high-quality chocolate chips yields a treat that’s both familiar and delicious.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 2 cups semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients, then stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden brown.
Cooking Time: 10-12 minutes
NYT No-Knead Bread
This classic recipe from Jim Lahey’s NYT No-Knead Bread yields a crusty loaf with a tender interior, requiring only a few minutes of active time and no kneading. Perfect for beginners or those short on time.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon instant yeast
– 1 1/2 teaspoons salt
– 1 5/8 cups water
Instructions:
1. In a large bowl, combine flour, yeast, and salt.
2. Add water and mix until just combined in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp towel and let rest at room temperature for 24 hours.
4. Preheat oven to 450°F (230°C) with a Dutch oven or heavy pot with lid inside.
5. Remove dough from refrigerator, dust with flour, and shape into a ball.
6. Place dough in preheated pot, cover with lid, and bake for 30 minutes.
7. Remove lid and continue baking for an additional 15-20 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
NYT Spaghetti Carbonara
This Italian staple may be simple, but it’s a masterclass in rich, creamy flavors. With just a few ingredients and no cooking time at all, this dish is sure to become a weeknight favorite.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 1/2 cup grated Parmesan cheese (freshly shredded is best)
– 4 oz pancetta or bacon, diced
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
3. In a large skillet, cook pancetta or bacon over low heat until crispy. Remove from heat.
4. Add cooked spaghetti to the skillet with pancetta; toss to combine.
5. Pour egg mixture into the skillet and stir constantly over low heat until eggs are just set.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes (mostly waiting for pasta to cook!)
NYT Roasted Chicken with Lemon and Garlic
Elevate your roasted chicken game with this bright and citrusy recipe that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 (3-4 pound) whole chicken, patted dry
– 2 lemons, zested and juiced
– 6 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon zest, lemon juice, garlic, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Drizzle olive oil over the chicken, then rub it all over with your hands to ensure even coating.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 10 minutes before carving.
Cooking Time: 45-50 minutes
Serve hot, garnished with fresh parsley leaves. Enjoy!
NYT Beef Bourguignon
This iconic French dish is a hearty, rich stew that simmers tender beef short ribs in red wine, mushrooms, and aromatics to create a flavorful masterpiece. With its complex yet comforting flavor profile, this recipe is sure to become a staple in your culinary repertoire.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 1 cup red wine (Burgundy or Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Sear short ribs until browned, about 5 minutes per side. Remove from pot.
3. Add onion and garlic; cook until softened, 5 minutes.
4. Add mushrooms and cook until they release their moisture and start to caramelize, about 10 minutes.
5. Add wine, broth, tomato paste, thyme, salt, and pepper. Stir to combine.
6. Return short ribs to pot and bring to a simmer.
7. Reduce heat to low and cook for 2-3 hours or until meat is tender.
Cooking Time: 2-3 hours
NYT Shakshuka with Feta
In this flavorful twist on classic shakshuka, eggs are poached in a spicy tomato sauce and topped with crumbly feta cheese. This satisfying dish is perfect for breakfast, lunch, or dinner.
Ingredients:
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) of crushed tomatoes
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– 4 eggs
– 1/2 cup crumbled feta cheese
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat a large cast-iron skillet over medium-high heat. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
2. Stir in the crushed tomatoes, smoked paprika, salt, and black pepper. Bring to a simmer.
3. Create wells for the eggs by spooning some of the tomato mixture aside. Crack an egg into each well.
4. Cook for 10-12 minutes or until the whites are set and the yolks are still runny. Sprinkle feta cheese on top.
5. Serve hot, garnished with parsley or cilantro.
Cook Time: 15-17 minutes
NYT Perfect Pancakes
Start your day off right with these fluffy, buttery pancakes that will satisfy your breakfast cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– Vegetable oil or cooking spray for the pan
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9-inch non-stick skillet or griddle with vegetable oil or cooking spray.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined (don’t overmix).
5. Cook on the preheated skillet or griddle for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time:
– Cooking time will depend on your stovetop temperature and pan size. Aim for pancakes that are about 3 inches in diameter and take around 4-5 minutes to cook total.
NYT Crispy Roasted Potatoes
Elevate your potato game with this simple yet impressive recipe that yields crispy, flavorful results.
Ingredients:
– 2-3 large potatoes ( Russet or Idaho work well)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with paper towels.
3. Cut the potatoes into 1-inch wedges or 1/2-inch cubes, depending on your desired shape.
4. In a large bowl, toss the potato pieces with olive oil, salt, pepper, and garlic powder until they’re evenly coated.
5. Line a baking sheet with parchment paper or aluminum foil. Arrange the potatoes in a single layer, leaving some space between each piece for even cooking.
6. Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy.
Cooking Time: 20-25 minutes
NYT Creamy Tomato Soup
This classic comfort food recipe is a twist on traditional tomato soup, with the addition of heavy cream and roasted garlic for an extra rich and creamy flavor profile.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced (roasted)
– 2 cups chopped fresh tomatoes or 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper, to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add roasted garlic and cook for an additional minute.
4. Stir in diced tomatoes, chicken broth, and heavy cream. Bring mixture to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until heated through.
6. Season with basil, salt, and pepper to taste.
Cooking Time: 20-25 minutes
NYT Mushroom Risotto
This creamy risotto recipe from The New York Times features a rich and savory combination of Arborio rice, mushrooms, and Parmesan cheese, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add wine (if using) and cook until absorbed.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, add mushrooms and garlic. Cook for an additional 5-7 minutes or until mushrooms are tender.
6. Stir in Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
NYT Grilled Cheese with Caramelized Onions
Elevate the humble grilled cheese sandwich with the sweet and savory combination of caramelized onions.
Ingredients:
– 2 tablespoons unsalted butter
– 1 large onion, thinly sliced
– 4 slices white bread (preferably artisanal or challah)
– 4 slices cheddar cheese, preferably high-quality
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large skillet, melt 1 tablespoon of butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until they are deeply caramelized and golden brown.
3. Butter one side of each bread slice.
4. Place one slice of bread, buttered side down, on the grill. Top with a slice of cheese and a spoonful of caramelized onions. Repeat the layers.
5. Cook for 2-3 minutes or until the bread is toasted and the cheese is melted. Flip and cook for an additional 1-2 minutes.
6. Serve immediately and enjoy!
Cooking time: approximately 25-30 minutes
NYT Buttermilk Fried Chicken
Classic Southern-style fried chicken gets a tangy twist with this creamy buttermilk marinade. Crispy on the outside, juicy on the inside, and full of flavor.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1 tbsp granulated garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
2. Add chicken pieces to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a deep frying pan or a deep fryer to 350°F.
4. Remove chicken from marinade, allowing excess to drip off. Dredge in a shallow dish of all-purpose flour, shaking off any excess.
5. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
NYT Chocolate Soufflé
Elevate your dessert game with this iconic chocolate soufflé recipe from The New York Times, perfect for special occasions or cozy nights in. This rich and decadent treat will impress anyone with its light-as-air texture and intense chocolate flavor.
Ingredients:
– 3 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk, at room temperature
– 3 large egg yolks
– 3 large egg whites
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Whisk together flour, salt, and baking powder.
4. In a separate bowl, whisk together milk, egg yolks, and melted chocolate.
5. Fold in the dry ingredients until just combined.
6. Beat egg whites until stiff peaks form and fold into the batter.
7. Pour mixture into prepared soufflé dish and smooth top.
8. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
NYT Ratatouille
A classic Provençal dish from France, ratatouille is a flavorful vegetable stew that’s perfect for serving alongside grilled meats or as a side dish. This recipe makes about 4 servings.
Ingredients:
– 2 large eggplants, chopped
– 1 large red bell pepper, chopped
– 1 large zucchini, chopped
– 1 can (28 oz) of crushed tomatoes
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped eggplant, bell pepper, and zucchini. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 20-25 minutes.
3. Add the crushed tomatoes, garlic, salt, and pepper to the skillet. Stir well to combine.
4. Bring the mixture to a simmer and let cook for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 35-40 minutes
NYT Homemade Pizza Dough
Make your own pizza dough at home with this simple recipe inspired by the classic New York-style pies. This dough is perfect for topping with your favorite ingredients and baking to a crispy, cheesy perfection.
Ingredients:
– 2 cups of warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy.
2. Add the olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining 2 cups of flour, one cup at a time, until the dough becomes smooth and elastic.
4. Knead the dough on a floured surface for 5-7 minutes until it’s smooth and shiny.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
6. Preheat your oven to 500°F (260°C) with a baking stone or sheet pan inside. Punch down the dough and shape into desired pizza form.
Cooking Time: 12-15 minutes
NYT Lentil Soup with Sausage
This classic soup is a staple of French cuisine, and for good reason – it’s easy to make and packed with flavor. This recipe combines the comforting warmth of lentils with the savory snap of sausage.
Ingredients:
– 1 pound French green or brown lentils, rinsed and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 pound sweet Italian sausage, casings removed
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5 minutes.
2. Add the onion and garlic to the pot; cook until the onion is translucent, about 5 minutes.
3. Add the lentils, broth, water, and thyme to the pot; bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
4. Season with salt and pepper to taste.
Cooking Time: 45 minutes
NYT Lemon Bars
These tangy and sweet lemon bars are a timeless favorite, perfect for potlucks or family gatherings. A shortbread crust adds a delightful texture to the bright citrus filling.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and mix until a crumbly mixture forms. Press into the prepared baking dish.
3. Bake crust for 20 minutes or until lightly browned.
4. In a large bowl, whisk together eggs, lemon juice, and zest. Gradually add granulated sugar and whisk until smooth.
5. Pour filling over warm shortbread crust and bake for an additional 25-30 minutes or until filling is set.
6. Let cool completely before cutting into bars.
Cooking Time: Approximately 45-50 minutes.
NYT Garlic Butter Shrimp Scampi
This classic Italian-American dish combines succulent shrimp with a rich garlic butter sauce, served over linguine pasta for a satisfying and flavorful meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 8 ounces linguine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside. Reduce heat to medium. Add the white wine (if using), chicken broth, lemon juice, mustard, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
5. Stir in the remaining 2 tablespoons of butter until melted. Return the shrimp to the skillet and toss with the garlic butter sauce. Serve over cooked linguine pasta.
Cooking Time: 12-15 minutes
NYT Kale Caesar Salad
This vibrant salad is a modern take on the classic Caesar, swapping romaine lettuce for curly kale and adding a tangy lemon-tahini dressing. It’s a refreshing and healthy twist that’s perfect for a light lunch or dinner.
Ingredients:
– 2 bunches curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)
– Croutons (store-bought or homemade)
Instructions:
1. In a large bowl, massage the kale with your hands for about 5 minutes to soften it.
2. In a blender or food processor, combine lemon juice, tahini, garlic, and olive oil. Blend until smooth.
3. Pour the dressing over the kale and toss to coat.
4. Season with salt and pepper to taste.
5. Top with Parmesan cheese (if using) and croutons.
6. Serve immediately.
Cooking Time: 10-15 minutes
NYT Banana Bread with Walnuts
This classic banana bread recipe from The New York Times is a staple for any time of year. With the addition of walnuts, it becomes an even heartier and more satisfying treat.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup chopped walnuts
– 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, combine mashed bananas, sugar, and butter; beat until smooth.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in chopped walnuts.
7. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Summary
Indulge in the world of flavors with these 20 mouthwatering recipes from The New York Times. From classic comfort foods like chocolate chip cookies and spaghetti carbonara, to international inspirations such as shakshuka with feta and ratatouille, there’s something for every home cook. Try making perfect pancakes, crispy roasted potatoes, or creamy tomato soup, and don’t miss the show-stopping dishes like beef bourguignon and chocolate soufflé. Whether you’re a seasoned chef or just starting out, these recipes are sure to become new favorites.
