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New york times cooking offers subscribers recipes, advice and inspiration for better everyday cooking Sign up for the cooking newsletter From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.

What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. Get new recipes, easy dinner ideas and smart kitchen tips To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.

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. The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients a generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with. Follow new york times cooking on instagram, facebook, youtube, tiktok and pinterest Get regular updates from new york times cooking, with recipe suggestions, cooking tips and shopping advice.

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. In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths for variation, try using other vegetables in the base and swapping in sweet.

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