New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.
Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
Cookie Week, New York Times Cooking’s annual holiday baking tradition, is back. This year, we’re baking our favorite sweet and savory cravings into seven festive treats, with recipes and videos to accompany them.
Since Jan. 1, we at New York Times Cooking have published more than 400 new recipes (phew!), and our dear readers have enjoyed cooking and eating all of them. Below are the 25 recipes that they’ve visited again and again and loved most so far.
Since Jan. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them. Here are the dishes they've loved the most.
Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon.
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.
