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  • Skillet roast chicken with caramelized shallots

    Skillet roast chicken with caramelized shallots

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken pieces; shallots; sherry vinegar
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  • One-pot barbecue pork and beans

    One-pot barbecue pork and beans

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stews & one-pot meals; Main course; American; Dairy-free
    • Ingredients: pork shoulder; barbecue sauce; canned chipotle chiles in adobo sauce; yellow onions; garlic; chicken broth; canned pinto beans
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  • Lentils diavolo

    Lentils diavolo

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stews & one-pot meals; Main course; Side dish; Vegetarian; Vegan
    • Ingredients: jalapeño chiles; garlic; smoked paprika; dried red pepper flakes; tomato paste; brown lentils
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  • Pasta and lentils (Pasta e lenticchie)

    Pasta and lentils (Pasta e lenticchie)

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: yellow onions; garlic; brown lentils; canned tomatoes; tubular pasta of your choice; Parmesan cheese
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  • Beans and greens alla vodka

    Beans and greens alla vodka

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Quick / easy; Stews & one-pot meals; Breakfast / brunch; Main course; Side dish; Lunch; Vegetarian
    • Ingredients: yellow onions; garlic; tomato paste; vodka; dried red pepper flakes; canned white beans; kale; heavy cream; Parmesan cheese
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  • Roast chicken and vegetables with tahini

    Roast chicken and vegetables with tahini

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Fall / autumn; Spring; Winter
    • Ingredients: boneless skinless chicken thighs; fresh ginger; dill; lime zest; root vegetables; tahini
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  • Baked farro with lentils, tomato and feta

    Baked farro with lentils, tomato and feta

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Spring; Winter; Vegetarian
    • Ingredients: farro; green lentils; yellow onions; garlic; dried red pepper flakes; canned tomato purée; feta cheese
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  • French onion macaroni and cheese

    French onion macaroni and cheese

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Pasta, baked; Main course; Side dish; Christmas; Entertaining & parties; Thanksgiving; Vegetarian
    • Ingredients: yellow onions; thyme sprigs; cavatappi pasta; baguette bread; sherry vinegar; milk; Gruyère cheese; white cheddar cheese
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  • Vegan mashed potatoes

    Vegan mashed potatoes

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Side dish; Christmas; Thanksgiving; Vegetarian; Vegan
    • Ingredients: potatoes; shallots
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  • Oven bacon

    Oven bacon

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: How to...; Cooking for a crowd
    • Ingredients: bacon
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  • Chile-crisp shrimp and green beans

    Chile-crisp shrimp and green beans

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Stir-fries; Quick / easy; Dressings & marinades; Main course; Dairy-free
    • Ingredients: soy sauce; dried red pepper flakes; ground cumin; shrimp; shallots; garlic; cinnamon sticks; green beans
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  • Italian hero sandwich

    Italian hero sandwich

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Sandwiches & burgers; Quick / easy; Main course; Lunch; Italian; American
    • Ingredients: red onions; dried oregano; sub rolls; provolone; cured meats of your choice; pickled peppers; iceberg lettuce
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  • Lentils cacciatore

    Lentils cacciatore

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Italian; Vegan; Vegetarian
    • Ingredients: carrots; red bell peppers; capers; tomato paste; garlic; rosemary; canned crushed tomatoes; red lentils
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  • Sloppy Lennys

    Sloppy Lennys

    from The Splendid Table The Splendid Table by Ali Slagle

    • Categories: Sandwiches & burgers; Lunch; Main course; American; Vegetarian; Vegan
    • Ingredients: onions; pickled peppers; chili powder; red lentils; ketchup; Dijon mustard; soy sauce; burger buns
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  • Caramelized lemon chicken

    Caramelized lemon chicken

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Main course
    • Ingredients: lemon curd; whole chicken
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  • Pasta aglio olio with butternut squash

    Pasta aglio olio with butternut squash

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Pasta, doughs & sauces; Lunch; Main course; Fall / autumn; Winter; Vegan; Vegetarian
    • Ingredients: toasted nuts of your choice; cavatappi pasta; garlic; dried red pepper flakes; butternut squash
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  • Creamy braised white beans

    Creamy braised white beans

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Side dish; Vegetarian
    • Ingredients: garlic; milk; canned chickpeas; canned white beans; thyme sprigs; nutmeg; crusty bread; Parmesan cheese; Aleppo red pepper flakes
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  • Crispy sour cream and onion chicken

    Crispy sour cream and onion chicken

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Main course
    • Ingredients: chicken breasts; sour cream; chives; onion powder; panko breadcrumbs; lemons
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  • Parmesan white bean soup with hearty greens

    Parmesan white bean soup with hearty greens

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Soups; Main course; Vegetarian
    • Ingredients: garlic; Parmesan cheese rind; lemons; thyme; dried red pepper flakes; hearty greens; canned white beans; Parmesan cheese
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  • One-pot pasta with ricotta and lemon

    One-pot pasta with ricotta and lemon

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: short pasta; ricotta cheese; Parmesan cheese; lemons; dried red pepper flakes
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  • Lemon-tahini slaw

    Lemon-tahini slaw

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Salads; Dressings & marinades; Side dish; Picnics & outdoors; Vegan; Vegetarian
    • Ingredients: cabbage; tahini; lemons; scallions; radishes; capers; snap peas
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  • Pasta with brown butter and Parmesan

    Pasta with brown butter and Parmesan

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Vegetarian
    • Ingredients: spaghetti pasta; butter; Parmesan cheese
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  • Crisped chickpeas in spicy brown butter

    Crisped chickpeas in spicy brown butter

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: fennel seeds; dried red pepper flakes; lemons; Greek yogurt; canned chickpeas; butter
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  • Lemon-butter pasta with Parmesan

    Lemon-butter pasta with Parmesan

    from The Washington Post The Washington Post by Ali Slagle

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: lemons; butter; fettuccine pasta; Parmesan cheese
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  • Hot-sauce shrimp

    Hot-sauce shrimp

    from The New York Times Cooking The New York Times Cooking by Ali Slagle

    • Categories: Sauces for fish; Main course
    • Ingredients: butter; hot sauce; scallions; shrimp
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