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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
cooking.nytimes.com
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food For him, Japan and South America are not an ocean apart
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I post this simple little Japanese seaweed salad in honor of my friend Mika. Mika is a phenomenal cook, with a natural flare for flavors. Of all the incredible...
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Get Chef Rene's Key Lime Stack Recipe from Food Network
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
cooking.nytimes.com
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
www.delish.com
Tangy roasted veggies and creamy goat cheese are an unbelievably delicious combination.
www.delish.com
The prettiest poke cake ever.
www.delish.com
Roasted vegetables with flavor!