New york times cooking

The dishes our readers loved most this year include recipes for chicken, pasta, soup, burgers and more.

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

This is a no-recipe recipe, a recipe without an ingredients list or steps It invites you to improvise in the kitchen. Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K. — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers

NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level. Discover new recipes that are tried, tested, and truly delicious with NYT Cooking.

New York Times editor Sam Sifton shares 3 quick yet delicious recipes from NYT Cooking's latest cookbook, No-Recipe Recipes.

Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the…

Eat well in the coming days with Aaron Hutcherson’s creamy white bean and fennel casserole, Tejal Rao’s toor dal, and Julia Moskin’s black bean soup.

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.

These easy noodles from Kenji López-Alt are loaded with 20 cloves’ worth of garlicky flavor.

This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. It tastes like spring, but it can be prepared perennially — and without any chopping or waiting for water to boil. (That’s right, you don’t need to boil the gnocchi before searing.) Draped in a combination of mustard and melted Parmesan, the dish is creamy, with a salty bite like cacio e pepe. However, if plush Alfredo is what you’re craving, you could add a splash of heavy cream along with…