Notes about Recipes in this site

• Sizzling pork tacos

  • bernalgirl on March 12, 2019

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

  • tralliott on March 06, 2021

    Good seasoning, but the meat ended up a little tough. If I made it again I'd cut the pork as thin as possible and reduce the cook time slightly.

• 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.

• 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.

• 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.

• Cold rice noodles with grilled chicken and peanut sauce

  • tmitra on July 26, 2023

    I've made the Smitten Kitchen adaptation of this recipe a few times and felt like it wasn't quite balanced. Now that I've tried the original, I won't go back! While it is in fact labor intensive, I don't believe it generates many more dishes than Deb's version.

• French potato and green bean salad

  • rionafaith on September 01, 2024

    Super flavorful, easy, great for packed lunches.

• Grilled sesame chicken and eggplant salad

  • 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.

  • 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.

• French salt cod and potato brandade

  • chef.j on June 26, 2021

    Was even better as leftovers, mixed with a couple of eggs and a bit of flour, fried into pancakes, topped with sauteed onions/garlic, peppers (bell and serrano), and a fried egg--like crab cakes

• Pork chops with apples and cider

  • ashallen on November 22, 2021

    The chops, apples, and creamy sauce are wonderful together in this recipe - autumn on a plate. Strong sage and spice flavors. Forgot the parsley and chives but didn't miss them. My hard cider was very dry so I also added a couple of tablespoons of fresh cider to the sauce for some sugar and additional apple flavor. Sugars from the apples stuck to the skillet and got verrrry brown. I was initially concerned they'd add too much bitterness to the sauce but they ultimately weren't a problem. I cut back on the salt in the spice rub from 1.5 tablespoons to 1.5 teaspoons, thinking it was maybe a typo. The final dish did need some additional seasoning so I won't cut back so much next time. Recipe makes plenty of sauce, so it's nice to serve this with something that can mop it up.

• 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!

• 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.

• Button mushrooms à la crème

  • bernalgirl on March 13, 2019

    Great with grilled meats.

• Egg and lemon soup with ramps

  • lorloff on April 15, 2023

    This was a delicious soup. The technique worked perfectly. I did not have home made chicken soup at home which I usually do but I had the ramps and it worked perfectly. Instead of adding the ramps at the end I poached the slightly in the chicken soup while it was heating to give the soup more flavor. I removed them after a brief blanch in the chicken soup and added them at the end as the recipe called for. Very easy to do and it was so good and will be irresistible when I have my own home made chicken soup on hand. Highly recommended.

• 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.

  • chawkins on May 08, 2021

    We enjoyed this with the Caribbean roast pork. I was worried that the coconut taste would be overpowering, but it worked out fine.

• Fig and almond cake

  • apattin on September 02, 2018

    Easiest cake ever.

• Baked figs and goat cheese

  • dc151 on August 07, 2022

    As my partner said, this was a "revelation!" Seriously simple and full of flavor. I drizzled some honey on at the end. We had it for dessert, not as an app, it was the perfect end for our meal.

• 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.

• 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

• 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.

• Greek tomato salad

  • ellwell on July 18, 2023

    This is my favorite way to serve fresh, juicy summer tomatoes. I have made it three times and it is always a hit. I shave the onions thin on the mandolin and use the small sweet peppers instead of bell peppers.

• Green chile breakfast quesadillas

  • ricki on March 16, 2021

    Sauce only, with frozen & seeded Hatch green chiles. Yes! 4 chiles = ½ cup.

• 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.

• Turkey hash with Brussels sprouts and parsnips

  • metacritic on November 29, 2021

    A really great way to mop up Thanksgiving leftovers. I used potatoes and parsnips, which were pleasingly sweet and earthy, alongside roasted Brussel sprouts from Gjelina, chicken broth, turkey, and Aleppo pepper. The vegetables began to brown on the stovetop but finished browning after about 25 mins in the oven at 400. The dish was a huge hit and revived otherwise tired leftovers.

• Polpettone with spinach and provolone

  • sarahawker on October 18, 2023

    Made this on a whim to use up a surplus of greens. It took awhile, not going to lie but it is AMAZING. And we have three meals worth of food. I never knew ground meat could be company worthy before.

• Butter-stewed radishes

  • ccav on February 14, 2016

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

• 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.

• 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.

  • Kjohns101 on June 15, 2025

    This is very tasty, rich from the ricotta, but not heavy. I mixed the ricotta, lemon zest, and Parmesan separately in a bowl. Then stirred into the pasta adding pasta cooking water until the right consistency. The basil mixture is a lot like pesto without nuts. I didn’t use all of it and might use less next time. Or even substitute a spoon of pesto. The zucchini benefit from crisply browning and adding at the end. We really enjoyed this spring dish.

• Turkey soup with lime and chile

  • Dollhouse_Cuisine on December 03, 2024

    Thanksgiving leftovers. Noted it was good. Stored...to come.

• Cabbage with apples, onions and caraway

  • blazin on January 19, 2022

    To view recipe without a NYT sub: https://archive.ph/IuFsZ

• 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

• Slow-cooked red chile turkey

  • wkhull on January 09, 2023

    The preparation for this turkey is brilliant - yields perfect results. I had so much hope for the chile sauce because the toasted dried chiles smelled so, so good. Unfortunately in the end, the sauce fell flat. Not sure what to do to give it more ooompfff/balance/body?

• Corn and jalapeño muffins

  • aeader on October 24, 2020

    Made these to go with chili. Very tasty! Used 1 1/4 tsp dried jalapeno flakes in lieu of fresh. I appreciated that these were unsweetened, as I find a lot of cornbread recipes too sweet.

• Cranberry curd tart

  • tmitra on December 27, 2023

    This was stunning but not as flavorful as I expected, so I'm not sure if I'd make it again. My orange yielded 0.25 c juice (instead of 0.5 c), so that may have been a factor. I used a standard tart crust. I decorated with sugared cranberries, pomegranate arils, and sage leaves.

  • Babycarrot on December 01, 2024

    Definitely the star of Thanksgiving dinner for me. Next time I’d go a little lighter of the sugar in the curd to really bring out the tartness of the cranberries. Really good though, would make again.

  • rchewing on December 15, 2024

    Made wheat tart crust. Could double curd, very thin layer as written. Added citron zest instead of orange, and balsam sugar in crust + curd.

• Winter citrus salad with Belgian endive

  • ccav on February 14, 2016

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

• 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

• 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.

• 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.

  • ashallen on March 23, 2022

    Very nice bars. If you like gingerbread flavors, you'll probably like these, too. It's a bit hard to tell from the photo here, but the shortbread cookie layer on the bottom is as thick or thicker than the other two layers combined - fortunately it was nice and tender! The gooey molasses-spice layer is thin, but its flavor permeates the entire bar. Even with the gooey layer, there was no problem popping these out of the pan after baking. Some of the pecan halves popped off during unmolding and slicing - perhaps pecan pieces would stick better but wouldn't be as pretty.

• 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.

  • wkhull on December 18, 2022

    This was tasty, however even after halving the cheese amounts, I found this dish too gratuitously cheesy. (This coming from a cheese addict.) Author probably intended the 4 anchovy fillets to be those tiny ones, not the larger tinned ones.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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...

• 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!

• 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.

• 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.

• Winter squash and wild mushroom curry

  • msakir on April 19, 2020

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

  • babyfork on November 08, 2020

    I used butternut squash and 5 kinds of mushrooms: maitake, trumpet, velvet pioppini, nebrodini bianco and forest nameko. I did not have the optional curry leaves. I added the whole black mustard seeds and cumin seeds, but instead of the ground spices (coriander, cayenne and turmeric) I added about 2 tbsps of Sun Brand Madras curry powder. Added a whole can (13.5 fl oz) of light coconut milk, instead of the 3/4 cup called for. I did add the full 2 tbsps of lime juice, but would add 1 tbsp next time. But overall this was a very tasty (and healthy) dish.

  • lorloff on January 09, 2023

    This was really delicious. We used Maitake, trumpet and shiitake Mushrooms and Hubbard squash from the farmers market. We used all the whole recommended spices and whole coconut milk. The lime juice created a great balance to the dish that was excellent. Highly recommended.

  • Astrid5555 on February 11, 2023

    This is such a tasty curry. Used cremini mushrooms and butternut squash which I had on hand. Whole family liked it a lot, served over steamed basmati rice.

  • wkhull on January 13, 2023

    I used cremini and oyster. I de-rib/seeded on huge jalapeno and chopped it up instead of slicing it like recipe indicated. Kabocha squash worked well, though required increased cooking time. Served over thin rice noodles. Good weeknight dish, but not a keeper. I wish I had thrown in some edamame and soy sauce.

• Peppery lamb with shell beans and cherry tomatoes

  • Pimenter on August 24, 2022

    Beef steak (any) is good with this, too. Works well to use basil in the vinaigrette (make in mini Cuisinart) instead of as garnish--nice flavor with the pepper and coriander. Baguette to go with!

• Red curry mussels and roasted sweet potatoes

  • wkhull on February 03, 2023

    Not the best red curry mussels I've had, but pretty decent. I made delicata fries instead of sweet potato. I used the left over broth the next day to make a butternut squash soup. Yum.