New York Times cooking - favorite recipes
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Anonymous
| I just got a NYT cooking subscription. I'm a very average cook and hoping to find some solid go to recipes but there are so many to look through. Any favorite fairly easy recipes people can recommend? I tried the Oven-Roasted Chicken Shawarma and it came out with a lot of liquid and not a lot of flavor not sure what I did wrong... Thanks for any recs! |
Anonymous
Hmm. I make this all the time and have never had this happen. Did you follow the recipe exactly as written? |
Anonymous
|
PP here. I just went to my saved recipes to pull some out for here.
https://cooking.nytimes.com/recipes/1014051-tuna-or-salmon-burgers https://cooking.nytimes.com/recipes/12214-garlicky-beef-tenderloin-with-orange-horseradish-sauce But really, I might need more guidance or I'm going to be all over the place with the recipes. What do you like? Soups? Pastas? Meat? Veggies? |
Anonymous
| I love the shawarma and make it all the time. You need to just cook the chicken and not all the added marinade and on high enough heat until it's all cooked off and crispy. It's one my my family faves |
Anonymous
And back for one more comment. 
If you're not a great cook, I would click on the section marked Easy and pull out ones that have 5 stars that look tasty to you. Then read the comment section, many of the commenters will say if and how the recipe might need to be adjusted or improved. Once you get good at the "easy" ones, move on to the others. |
Anonymous
Anonymous
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I make the Chicken Shawarma recipe all the time, too, and haven't had this problem. For me, it's critical to read the comments/notes before I try the recipe, sometimes there is a critical comment that vastly improves the recipe (it will be the top one under "most helpful" with the most likes).
Other recipes I cook on repeat: Lemony Orzo with Asparagus and Garlic Braised White Beans and Greens Sticky Miso Salmon Bowl Roasted Chicken Thighs with Cauliflower Crispy Gnocchi with Brussel Sprouts Sauteed Chicken with Meyer Lemon Salmon and Tomatoes in Foil There is also a reddit group for NYT cooking that comments on recipes and offers advice on what may have gone wrong. https://www.reddit.com/r/NYTCooking/ Good luck! |
Anonymous
| You need to read the comments to make the recipes really successful. Many need to be tweaked and the hive is usually spot-on with suggestions. Once something catches my eye I directly go to the comments section before returning to the actual recipe. |
Anonymous
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I found the shawarma recipe underwhelming.
There’s a Thai chicken meatball soup recipe that I like a lot. |
Anonymous
Anonymous
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I love the shawarma recipe.
I've made this one twice in the last few weeks, it's super easy - though I used jalapenos instead of habaneros because we're wimps: https://cooking.nytimes.com/recipes/1025710-honey-habanero-pork-chops-with-carrots?q=pork%20habaneros |
Anonymous
| If you have an instant pot, the chipotle chicken recipe is awesome! Highly recommend. |
Anonymous
| I like pretty much every Melissa Clark recipe with five stars. |
Anonymous
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Every recipe I have randomly pulled from Southern Living has been a hit. And many have gone into my regular company rotation.
They are free online. |
Anonymous
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Crispy Gnocchi with Burst Tomatoes and Mozzarella - so easy and everyone likes it
https://cooking.nytimes.com/recipes/1022024-crispy-gnocchi-with-burst-tomatoes-and-mozzarella |