In any event, another recipe collection from everyone’s beloved NYT Cooking. Perhaps not surprisingly, several on that list are also in my favorites collection:
Samin Nosrat’s Buttermilk-brined Roast Chicken
No-Knead Bread
MomoFuku’s Bo Ssam
Lemony Shrimp and Bean stew
SF-style Vietnamese Garlic Noodz
Mississippi Roast (although I use the OG recipe, but the Times introduced me to the concept)
Peruvian Roasted Chicken with Spicy Cilantro Sauce
Well, just downloaded 15 recipes I want to try. 
You know where to post about them 
Yeah, I gotta get myself back on that bandwagon since I’ve only posted once in that thread. LOL
I just finished reading the article. I saved it so I can peruse when looking for something new to me.
If anyone wants gift links just @ me here.
I was a bit surprised I’d only made 5 of those recipes although I’d saved a bunch more. Why I have never gotten around to making that red lentil soup I do not know…
I make a red lentil soup with coconut milk and curry leaves, if I have them. Even tastes great if reheated from frozen, I can’t tell the difference.
Came back to say thanks for access (again) I nabbed 4 recipes.
The shakshuka with feta is a regular here. So good!
I second that! Thank you.
NYT is one of my favorite recipe sources. I’ll lead with the one on the list I thought was just “meh”:
Buttermilk Brined Chicken.
As far as the ones I love and have made repeatedly:
No Knead Bread
Plum Torte
Best Gazpacho
Momofuku’s Bo Ssam
Dutch Baby
Lemony Shrimp and Bean Stew
Shrimp Scampi with Orzo
Long-time on my list to make (someday):
Birria de Res
San Francisco-Style Vietnamese American Garlic Noodles
The Big Lasagna
Peruvian roasted Chicken with Cilantro Sauce
Katherine Hepburn’s Brownies
These were 4 of a bunch I pulled to try, although I think the Bo Ssam might never get made as I’m not sure how scaling down for quantity might work.
Yeah. The two of us are pressed to go through that entire Bo Ssam recipe, but it’s worth it. Great for dinner parties, though!
I’m fairly certain you’ll enjoy the others - good stuff! The plum torte scales down by half nicely.
Brilliant, thank you! I absolutely adore black plums (use them in the Eating Well Plum Ketchup I make yearly and freeze) so looking forward to that one as a mini dessert for me or if I go to my sister’s and BIL’s.
Re: Brownies
The Supernatural ones are incredible.
For the smaller cake, I quarter the plums instead of halving. They fit better in a 6-7" pan that way (I use a 6 1/2" springform pan).
That one is on my list, too (but it didn’t make their list).
I thought I saw it there when I scanned it.
The best NYT recipe I ever made was from the NYT ( in an article by Craig Claiborne) from 50 years ago, but I made it once and could never find it again. It was for veal, avocado and tomatoes. Wasn’t in NYT Cooking. Wasn’t in any of the NYT Cookbooks that Claiborne edited (and I have them all). Wasn’t online anywhere.
Well, inspired by this article, I tried again. Success!
It was available in the NYT archives/ Time Machine - as an article about a chef/restauranteur. Some parts are amusingly dated, like the availability of cheese slices or the use of a bouillon cube. My good friend Wondra flour makes an appearance. So does a Robot Coupe.
The photo/screenshot isn’t uploading so here’s a gift link to the digitized article:
https://www.nytimes.com/1976/09/08/archives/aboard-this-ship-everybody-gets-to-dine-at-captains-table.html?unlocked_article_code=1.ME4.BAfq.YN3qGbylMb3A&smid=url-share
It’s down in the middle of the article. Making it in a ship’s galley is something I have never attempted.
There was a correction about the amount of garlic, I think. It wasn’t 7 cloves - and it’s 1/4 cup of heavy cream, 1/4 cup of olive oil, and 1/4 cup of scotch, per the photo. Trying again to add photo.
