City Kitchen at The New York Times by David Tanis

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  • Chicken with apricots, lemon and saffron

    • Jane on March 15, 2018

      I didn't love this. I thought I would as it had ingredients I like but it was overly sweet from the apricots (and I didn't use the full amount in the recipe). The lemon slices balanced the sweetness some but not enough. Though the side I made, Spinach and preserved lemon freekeh from On the Side by Ed Smith was fabulous!

  • Winter citrus salad with Belgian endive

    • ccav on February 14, 2016

      Used blood orange, radicchio and red onion. Great taste.

  • Roman egg drop soup (Stracciatella alla Romana)

    • ccav on October 31, 2015

      Nice balance between lemon, nutmeg and other ingredients . Simple but complex; used spinach instead of parsley.

  • Butter-stewed radishes

    • ccav on February 14, 2016

      Very good flavor, balance of salt/butter and mild radish flavor. Would definitely make again

  • Spiced carrot soup with lime

    • lorloff on February 03, 2019

      Really delicious soup. Used Jalapeño instead of Serrano becuase that is what I had, and it was a nice level of heat. I also did not strain the soup and instead used a combination of a stick blender and the remainder of the carrot chunks I puréed in the Vitamix. I found no need to strain the soup. It was great without straining. Will make again.

  • Grilled sesame chicken and eggplant salad

    • Kjohns101 on July 29, 2018

      This is very tasty. I would recommend doubling the marinade and the vinaigrette. The marinade barely covered the chicken and I had to make more vinaigrette for leftovers on the second day. My husband really loved this and he tends to be a pickier eater so I was surprised. I did skip the jalapenos.

    • Frogcake on August 03, 2017

      Really delicious. I used grilled zucchini slices in place of eggplant because I currently have a ton of zucchini from my garden. Loved the marinade. Loved the extra lime squeezed on top and the sesame sprinkles. Would make this again.

  • Quick pickled ginger

    • Aggie92 on February 02, 2016

      Pickling brine is a little too salty. So I added 2 extra teaspoons of sugar and the flavor was much better. Tastes best if you can let it sit at least 2 hours. Has a great spicy ginger flavor you just don't get with the store-bought stuff. Don't bother with the radishes, no color leached out of them and there is no reason to tint the ginger pink.

  • Barbecue country-style pork ribs

    • MollyB on May 28, 2019

      Very tasty pork recipe, that was great with the accompanying coleslaw. All the spices make for a nicely complex layered flavor. I may make this again for some variety, but, in terms of bang for your buck for the amount of labor involved. my go-to recipe for slow-cooked pork will remain the Slow-roasted Chipotle Pork from The 150 Best American Recipes (https://www.eatyourbooks.com/library/recipes/106977/slow-roasted-chipotle-pork), which is really easy and just as good.

  • Baked rice with chicken and mushrooms

    • EdM on March 04, 2019

      Use 1.5c rice, well rinsed, 2.5c broth, along with 1 c wine. Bake 30 min. Serves 6. Flavors best reheated as a leftover. Easy to make, except for time consuming chicken thighs prep, cutting fat and non-meat material. Get high quality chicken, or maybe turkey.

  • Fig and almond cake

    • apattin on September 02, 2018

      Easiest cake ever.

  • Fresh and wild mushroom stew

    • apattin on January 13, 2017

      Used only creminis and of course was not as flavorful. Need to cook again with all the ingredients

  • Button mushrooms à la crème

    • bernalgirl on March 13, 2019

      Great with grilled meats.

  • Sizzling pork tacos

    • bernalgirl on March 12, 2019

      Great quick taco filling (assuming prior marinade), excellent use of pork shoulder. Made frequently since 2016.

  • Vietnamese lemon grass beef and noodle salad (Bun bo xao)

    • mrsmadam on April 06, 2017

      I didn't change a thing. This was really good and easy, aside from the prep cutting. The sauce is great and would be good for spring rolls too. Love the heat of the sauce with the mint leaves.

  • Summer pasta with zucchini, ricotta and basil

    • hillsboroks on August 11, 2016

      This is a great recipe to jazz up the endless parade of zucchini coming out of your summer garden. I made 1/2 of the recipe for two people and still had lots of leftovers when serving it as a side dish. The garlic/basil pesto, lemon zest and red pepper really add a flavor punch. This is a pasta dish that could easily take added grilled chicken, shrimp or other meat to make it a complete dinner. Be sure to save plenty of pasta water before you drain your pasta. I saved 3/4 cup and ended up using most of it during the final cooking process in order to keep it creamy and saucy.

    • leahorowitz on June 03, 2018

      Works well with mint instead of basil. Added some mint at the end of the zucchini cooking step and left some to sprinkle on the individual plates.

  • Spiced pecan date shortbread bars

    • hillsboroks on January 28, 2017

      These are the absolute best date bars I have ever made. I had all the ingredients including Golden Syrup and made no substitutions. They aren't as cloyingly sweet as other date bars and the shortbread crust is the perfect base for the date and pecan topping. The filling has a lovely molasses and spice flavor that is perfect. They haven't quite cooled yet but I keep cutting small pieces from the edge and savoring every morsel.

  • Shrimp gumbo with andouille sausage

    • PinchOfSalt on August 13, 2015

      Definitely an untraditional recipe. This gumbo is tasty, but far from my favorite version. Would have preferred a darker roux, made separately from the browned "holy trinity". The proportion of okra was low. While the file powder did add to the flavor, the texture of the gumbo turned slimy as it cooled. Paul Prudhomme's recipe still rules in my kitchen!

  • Roast duck with orange and ginger

    • dinnermints on December 10, 2017

      My husband just made this tonight - fantastic. I like duck, but this is the first time I've really, really loved it.

  • Spicy green garlic chicken soup

    • dinnermints on March 26, 2017

      This was good, but not so outstanding that I'd make it again. I went ahead and shredded all of the chicken, which took time, but will make it easier to freeze. I see cilantro in the photo (the recipe doesn't call for it) - wish I'd thought to get some; that would've added a nice flavor.

  • Spring chicken miso soup

    • stockholm28 on April 07, 2019

      This was fantastic. The broth was so flavorful and with the spinach and sugar snaps, this is a very light and healthy meal. I did sub chicken broth for the water. This will be repeated.

  • Thin pan-seared pork chops

    • Rinshin on February 28, 2017

      Although I only used the brine from this recipe and not pan frying, this brine made the pork chops succulent and perfectly seasoned. Brined 2 hours per recipe.

  • Lobster pasta with yellow tomatoes and basil

    • wodtke on February 07, 2016

      This was quite good, although the lobster taste could have been stronger. Made with four lobster tails from Whole Foods; might have been more intense with whole lobsters.

  • Pan-roasted cauliflower with garlic, parsley and rosemary

    • Rutabaga on November 29, 2019

      This is a good simple way to prepare a broccoli side. I varied it a little by using smoked almonds and adding smoked paprika, while leaving out the chile pepper. Mine was was under seasoned when I served it (my fault, not the recipe's), so be sure to taste it well and season accordingly prior to serving.

  • Sesame-miso chicken salad

    • Rutabaga on March 22, 2020

      The dressing here is particularly nice, even though I had to leave out the ginger. It's a great way to use leftover rotisserie chicken, and would also make for a great picnic, with the chicken, extra dressing, and veggies packed separately to maintain freshness.

  • Braised carrots with cumin and red pepper

    • Larkspur on November 15, 2016

      I left off the cumin seeds for some picky eaters and it was still a very tasty side dish. Easy to make & quick

  • Coconut chicken curry with cashews

    • Frogcake on May 10, 2018

      I made this recipe with my youngest son recently. Both of us thought it was a lot of work (I was hoping he might find it fun to make as he’s such a good cook!). However, it was not worth the time and effort. My family thought it was good but not fantastic and my son, who was the lead chef on this one, was disappointed in the flavour. It was surprising to us that many of the reviews on the NY Times site were so positive. We won’t make this one again.

    • ashallen on October 24, 2019

      Good curry with very nice flavor - would have been even better, I'm sure, if a few of the spices I used had been fresher! I also substituted carrots for parsnips since the latter weren't available. Despite a relatively large amount of lemon juice, final dish was well-balanced and didn't have a pronounced lemon flavor.

  • Savory spiced carrot cake

    • Agaillard on September 04, 2017

      I cooked this two days ago, and I loved it! At first bite, it did not taste as flavorful as I thought it was going to, but then it grew on me :) For the crème fraiche, it is important to take a thick one (in the UK Waitrose stocks the "Crème Fraiche d'Isigny" from Isigny Ste Mere which is perfect - I am not sure of what would be a UK equivalent??), I tried to play around and put different topics on top of the crème fraiche. Coriander as advised, Chilis. Pepper. Anise. Basil. etc. Also a nice idea to cut into little cubes with dips as a nibble with drinks.

  • Lemony zucchini slaw

    • kateiscoooking on May 23, 2020

      This sounded a LOT better than it was. I didn't even finish my serving...

  • Baked Romanesco broccoli with mozzarella and olives

    • WildCottage on September 27, 2017

      One I'll be making again! Used 1 head of romanesco for the 2 of us, and therefore generally reduced the ingredients to 1/3rd - EXCEPT for the garlic, which I kept the same, as well as adding slices on top from half of a lovely, mild, elephant garlic clove I had on hand. Also used the same amount of black olives (kalamata in brine, not oil, but I rinsed them & they worked out fine), and possibly will add a few more next time- they were lovely. Had a decent bit of leftover 'juices' in the dish after serving; am going to add to a broccoli soup.

  • Vietnamese braised pork ribs

    • hdrinkwater on April 14, 2018

      Used country style ribs. Used extra soy sauce instead of fish sauce. Used sweet chili sauce instead of sambal oelek. Convection roast. Ribs at end were falling off the bone.

    • hdrinkwater on April 14, 2018

      Did not marinate

  • Butter-steamed broccoli with peppery bread crumbs

    • blazin on April 29, 2020

      A very quick and simple way to cook broccoli in one pan and one step (not counting the crumbs.) Wouldn't hurt to add a little garlic, shallot or onion at the beginning with the butter and caramelize a bit, nor would a squeeze (or zest) of lemon at the end be a bad idea.

  • Winter squash and wild mushroom curry

    • msakir on April 19, 2020

      Can basically substitute any root or winter vegetable for squash and mushrooms

  • Turkish-style lamb boreks

    • ashallen on July 02, 2020

      These were very tasty - the lamb filling had a delicious sweet-salty-tangy vibe. Quite crispy fresh from the oven. I liked them best after they'd cooled a while and the phyllo softened, making then easier to eat by hand. Substituting chopped slivered almonds for pine nuts worked well. Based on NYTimes website comments, I made 1.5x the cheese filling - worked well. Not very cheesy- it's a very thin layer to add moisture and creaminess to complement the lamb. Overall, these were dryer than borek I (very fondly) remember eating in Turkey. It's been a while, but I think those had a thicker filling layer and maybe the phyllo was brushed with more oil than I used for this recipe - so these might be healthier! I baked half right away and froze the other half unbaked. Baking direct from the freezer worked well - a bit less pretty since the filling bulged against the middles during baking, but it didn't break through. Needed ~5 extra minutes in the oven.

  • Pork tenderloin with shallots and prunes

    • ashallen on May 21, 2020

      Very nice. The pork is moist and nicely cooked and the sauce is very flavorful. This version of "pork with prunes" is a bit leaner than another version I've had in which a pork loin braises with prunes and adds more (pork) fat to the sauce - that version is more luscious, but less healthy :). Recipe was flexible on brining time, saying to brine at least 8 hours with "overnight" being best. The meat was too salty for my taste after brining 19 hours, though my husband was happy because it reminded him of ham. Next time I'll brine a shorter time and/or reduce the salt in the brine. I roughly broke up the prunes after their wine simmer so they'd integrate more into the sauce - worked well. Leftovers kept very well.

  • Coconut rice with peas

    • ashallen on October 05, 2019

      A very nice rice dish that works well as a side dish and has a substantial creaminess from the coconut milk. The recipe's worked well with or without the ginger (it's more onion-forward without ginger) and with light coconut milk or regular coconut milk. It's cooked well in either a non-stick pot or a regular pot, with only a little bit of sticking in the regular pot.

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