8legs: New york times cooking

Your Followed Topics

#1 out of 23.9M est. views2.00%

The New York Times published a Creamy Chickpea Pasta With Spinach and Rosemary recipe by David Malosh, with styling by Simon Andrews.
The dish emphasizes pantry staples like canned chickpeas, spinach, and heavy cream, offering a luxurious yet affordable weeknight option.
Chickpeas are caramelized in the skillet, with roughly half reserved for garnish to finish the dish.
The creamy sauce is created by softening shallots and garlic, then thickening with heavy cream and cooking with spinach.
Pasta water is added to loosen the sauce, and Parmesan is stirred in for a thick, glossy finish.
Readers are encouraged to customize with additional greens or spices to suit taste.
The recipe is presented with serving suggestions and related recipes in the 'More From Easy Pasta Recipes' section.
The article includes user ratings and comments, highlighting community feedback on the dish.
The recipe lists yield as four servings and includes lemon wedges for serving.
The nutrition information estimates per-serving calories and macros as part of the recipe's details.
The recipe is described as vegetarian, quick to prepare, and adaptable to pantry staples.

Vote 10

#2 out of 229.8K est. views

A Wassail recipe from The New York Times is featured, with ingredients and step-by-step instructions for making about 12 servings.
The recipe yields about 12 servings and suggests serving in a punch bowl or individual cups for sharing.
The recipe includes Madeira, London Pride Ale, Strongbow English Cider, and spices such as cloves and cinnamon.
The dish is part of a holiday tradition and is described as fragrant and warming.
The article features reader comments and ratings, indicating reader engagement with the recipe.
The piece notes nutritional information and a note that the information is Edamam’s estimate.
The recipe includes specific preparation steps, including baking apples and simmering the mixture.
The article links to related recipes and other beverages, expanding culinary context.
Private comments and interaction are shown as part of the user experience.
The content acknowledges the source by crediting Rosie Schaap as the author and Jenn Dowds as the recipe contributor.
The page provides a note that subscribers have access to additional features like gifting recipes.

Vote 0

Unlimited Access

Personalized Feed

Full Experience

By continuing, you agree to the Privacy Policy.. You also agree to receive our newsletters, you can opt-out any time.

Create an account and enjoy content that interests you with your personalized feed

Unlimited Access

Personalized Feed

Full Experience

By continuing, you agree to the Privacy Policy.. You also agree to receive our newsletters, you can opt-out any time.