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Top 6 nyt cooking News Today

#1
Baked Cheesy Chicken and Mushroom Pasta Recipe
#1 out of 6562.0 est. views
health1d ago

Baked Cheesy Chicken and Mushroom Pasta Recipe

https://cooking.nytimes.com/recipes/1025169-baked-cheesy-chicken-and-mushroom-pasta
Cooking.nytimes.com
  • Trending topic centers on a Baked Cheesy Chicken and Mushroom Pasta recipe from The New York Times Cooking site.
  • The recipe serves six and includes mozzarella cheese and mushrooms as key ingredients.
  • The article includes preparation steps, such as cooking pasta, sautéing chicken and mushrooms, and baking until cheese browns.
  • The recipe page notes nutritional information per serving and input from Edamam.
  • User comments show variations like substituting pasta types and adding cream for texture.
  • The recipe links to related pastas and casseroles on The New York Times site.
  • The article aggregates top-rated recipes and trending items from the NYT Cooking collection.
  • The post mentions user engagement features like saving recipes and rating using stars.
  • The recipe includes a note about serving and variation options in user comments.
  • The reference provides a snapshot of the recipe's accessibility for home cooks with time estimates.
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#2
Chicken and Red Lentil Soup With Lemony Yogurt  Recipe
#2 out of 699.4K est. views
health1d ago

Chicken and Red Lentil Soup With Lemony Yogurt  Recipe

https://cooking.nytimes.com/recipes/1026473-chicken-and-red-lentil-soup-with-lemony-yogurt
Cooking.nytimes.com
  • The NYT Cooking feature spotlights Chicken and Red Lentil Soup with Lemony Yogurt as a top trending recipe.
  • The broth is deeply flavored by charred onions, garlic, and turmeric, giving a golden hue to the soup.
  • The recipe yields a thick, rich broth as lentils break down during cooking.
  • Herbs such as dill and parsley finish the soup with a bright, herbal note.
  • The recipe suggests enjoyable add-ins like greens or a soft-boiled egg for extra texture.
  • Nutritional details in the recipe show calories and protein per serving.
  • The method includes steps for browning onions, adding lentils and turmeric, then simmering with water.
  • The yogurt is mixed with lemon juice to form a tangy topping for serving.
  • The recipe page is linked with related dishes and reader engagement features.
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#3
Chocolate-Mint Thins With Candy Cane Crunch Recipe
#3 out of 6151.1K est. views
shopping1d ago

Chocolate-Mint Thins With Candy Cane Crunch Recipe

https://cooking.nytimes.com/recipes/1017031-chocolate-mint-thins-with-candy-cane-crunch
Cooking.nytimes.com
  • The NYT recipe yields about five dozen Chocolate-Mint Thins with a candy cane crust, blending cocoa cookies with a peppermint-coated finish.
  • Cookies are formed from stiff dough, rolled into balls, then flattened to 1/8 inch before baking to crisp the final texture.
  • The coating uses melted chocolate with peppermint and vanilla extracts and coconut oil for a shiny, flavored shell.
  • Crushed candy canes dust the tops after the chocolate sets, adding color and crunch.
  • The piece notes substitutions, including using store-bought cookies or tempering chocolate for more snap.
  • The recipe is part of a Christmas cookie collection highlighted by Julia Moskin, with reader comments and tips.
  • Readers engage with the recipe via comments, asking how to temper chocolate and sharing kitchen tips.
  • The article emphasizes festive presentation with crushed candy canes and a glossy chocolate finish.
  • Nytimes recipe includes nutritional information by Edamam as an estimate for a 60-serving batch.
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#4
Sticky Cranberry Gingerbread Recipe
#4 out of 63.0M est. views
entertainment14h ago

Sticky Cranberry Gingerbread Recipe

https://cooking.nytimes.com/recipes/1017758-sticky-cranberry-gingerbread
Cooking.nytimes.com
  • NYT recipe: Sticky Cranberry Gingerbread blends cranberries with ginger and spices for a holiday bake.
  • The recipe yields 8–10 servings and uses a 9-inch pan with parchment lining.
  • Preparation includes simmering cranberries into a syrupy sauce and folding in spices.
  • Batter integration involves butter, brown sugar, milk, maple syrup, molasses, and ginger.
  • Cranberry sauce dollops are swirled into the batter before baking for marbled texture.
  • The recipe includes a serving note suggesting whipped cream or crème fraîche with bourbon optional.
  • Reader engagement is documented with ratings, comments, and sharing options.
  • Private and public notes allow readers to save and discuss the recipe.
  • The page links to related Cranberry recipes and author profiles for broader context.
  • Nutrition information provides calories and macronutrient breakdown per serving.
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#5
Creamy Tomato Spaghetti With Preserved Lemon Recipe
#5 out of 683.1K est. views
shopping9h ago

Creamy Tomato Spaghetti With Preserved Lemon Recipe

https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon
Cooking.nytimes.com
  • The NYTimes recipe presents Creamy Tomato Spaghetti With Preserved Lemon, a quick weeknight pasta with a bright lemony cream sauce.
  • The sauce starts with onion, garlic, and tomato paste, then adds preserved lemon, honey, and cream for a rich, aromatic base.
  • Pasta water is used to loosen and emulsify the sauce, creating a glossy coating on the spaghetti.
  • The recipe yields 4 to 6 servings and suggests Parmesan as an optional garnish.
  • Preserved lemon is a key flavor, with guidance to adjust seasoning using more preserved lemon and honey as needed.
  • The dish is described as a comforting, pantry-friendly weeknight twist on tomato pasta.
  • The recipe is credited to Linda Xiao for The New York Times with Judy Kim as the food stylist.
  • The page includes user ratings and comments highlighting how garlic can be increased or preserved lemon used generously.
  • The recipe includes a practical tip to measure pasta water using a Pyrex cup to adjust the sauce consistency.
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#6
Stained Glass Cookies Recipe
#6 out of 666.3K est. views
entertainment4h ago

Stained Glass Cookies Recipe

https://cooking.nytimes.com/recipes/1025913-stained-glass-cookies
Cooking.nytimes.com
  • The NYT recipe creates stained glass cookies by filling cutouts with crushed hard candies that melt in the oven.
  • The dough is chilled for at least 2 hours before rolling to ensure proper texture and handling.
  • bakers can use different colors or shapes to create a tie-dye or single-color stained glass effect.
  • The recipe yields about 30 cookies with a base of butter, sugar, and vanilla for a tender, lightly sweet cookie.
  • Readers shared various adaptations, including gummy bears and color experiments to enhance the look.
  • Some reviewers warn the candy centers can become sticky or very hard depending on humidity and cooling.
  • The cookies should bake until the edges are light golden, with a recommended 12 to 14 minutes.
  • The method includes re-rolling scraps and re-cutting to maximize yield and minimize waste.
  • The article positions stained glass cookies as a festive addition to holiday cookie assortments.
  • The recipe includes a suggested tip: color-crushing candies by color and storing separately for vivid effects.
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