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cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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This sweet braided bread is rich with butter and eggs. The recipe makes 6 loaves.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.
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When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely.
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Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
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My favorite recipe adapted many times from its original. Always a big hit due to taste of the cookies, and because they are low fat. The perfect on the go breakfast food.
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Craving a rich, creamy dessert? New York cheesecake is a classic.
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This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans.
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A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you.
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Enjoy the classic combination of peanut butter and jelly in a new way: The lunch-box pair gets made over into adorable cookies.
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If you like chewy brownies, but are also fond of butterscotch, then try this recipe.