18 Delicious NYT Recipes Everyone Loves

Dive into a culinary adventure with our roundup of 18 Delicious NYT Recipes Everyone Loves! Whether you’re whipping up a quick weeknight dinner, craving seasonal favorites, or in need of some soul-warming comfort food, we’ve got you covered. These crowd-pleasers are sure to inspire your next meal. Keep reading to discover the dishes that have stolen hearts across North America—and maybe find your new go-to recipe!

Classic NYT Chocolate Chip Cookies

There’s nothing quite like the comfort of a warm, chewy chocolate chip cookie, and this Classic NYT version is a game-changer for your baking repertoire.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 325°F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, mix 3/4 cup melted unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until well combined. Stir in 1 tbsp vanilla extract, 1 egg, and 1 egg yolk until smooth.
4. Gradually blend the dry ingredients into the wet mixture, then fold in 2 cups semisweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 15-17 minutes, or until the edges are lightly golden but the centers are still soft.
7. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks.

The secret to these cookies’ irresistible texture? A slightly higher brown sugar ratio and an extra egg yolk, ensuring they’re perfectly chewy with just the right amount of crispness.

Tip: For an extra gooey center, slightly underbake the cookies and let them finish setting on the baking sheet.

NYT No-Knead Bread

There’s something magical about pulling a loaf of No-Knead Bread out of the oven—its crusty exterior and soft, airy interior are a testament to the beauty of simplicity.

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups water

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt.
2. Add 1 1/2 cups water and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
3. After the dough has risen and is dotted with bubbles, turn it out onto a lightly floured surface and fold it over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
4. Shape the dough into a ball and place it on a generously floured cotton towel. Sprinkle the top with a little more flour and cover with another towel. Let it rise for about 2 hours.
5. About 30 minutes before the dough is ready, preheat your oven to 450°F with a 6 to 8-quart heavy covered pot inside.
6. Carefully remove the pot from the oven and turn the dough into it, seam side up. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 to 30 minutes until the loaf is beautifully browned.

The secret to this bread’s incredible texture lies in the long fermentation, which develops deep flavors without any kneading.

Tip: For an extra crispy crust, leave the bread in the turned-off oven with the door ajar for an additional 10 minutes after baking.

NYT Perfect Roast Chicken

There’s something truly magical about a perfectly roasted chicken, and this NYT-inspired version is no exception. It’s crispy on the outside, juicy on the inside, and seasoned to perfection.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 425°F. Pat the chicken dry with paper towels to ensure crispy skin.
2. In a small bowl, mix together the melted butter, olive oil, kosher salt, and black pepper. Rub this mixture all over the chicken, including under the skin.
3. Stuff the chicken cavity with the lemon halves, smashed garlic cloves, and thyme sprigs.
4. Place the chicken on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 50 minutes, or until the skin is golden brown and the juices run clear when you cut between the leg and thigh.
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The secret to this recipe’s irresistible flavor? The combination of butter and olive oil under the skin creates an unbeatable crispiness, while the lemon and thyme infuse the meat with a bright, herby aroma.

Tip: For an even crispier skin, let the chicken air-dry in the fridge, uncovered, for a few hours before roasting.

NYT Best Pancakes

Wake up to the fluffiest stack of pancakes, a recipe so good it earned its spot in the NYT roundup, and now it’s ready to grace your breakfast table.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, sift together 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon white sugar.
2. Make a well in the center and pour in 1 1/4 cups milk, 1 egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract; mix until smooth.
3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side, about 1 to 2 minutes.

These pancakes stand out for their perfect rise and golden edges, thanks to the precise balance of baking powder and butter. Serve them stacked high with your favorite syrup for a breakfast that feels like a hug.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

NYT Beef Bourguignon

Nothing warms the soul quite like a classic Beef Bourguignon, a hearty French stew that’s perfect for a cozy night in. Here’s how to bring this bistro favorite to your kitchen.

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 bottle (750 ml) dry red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 1 lb mushrooms, quartered
• 20 pearl onions, peeled
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside.
2. Season beef with salt and pepper. In batches, sear beef in the same pot until browned on all sides. Remove and set aside.
3. In the same pot, add diced onion, carrots, and garlic. Cook until softened, about 5 minutes. Stir in tomato paste and flour, cooking for another minute.
4. Return beef and bacon to the pot. Add red wine, beef broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours.
5. Meanwhile, in a skillet, sauté mushrooms and pearl onions in a bit of olive oil until golden. Add to the stew during the last 30 minutes of cooking.
6. Remove bay leaf before serving. The stew is ready when the beef is fork-tender and the sauce has thickened.

This Beef Bourguignon stands out for its deep, wine-infused flavors and melt-in-your-mouth beef, making it a showstopper for any dinner table.

Tip: For an even richer flavor, prepare the stew a day ahead and reheat before serving.

NYT Caesar Salad

There’s nothing quite like the classic Caesar salad to bring a touch of elegance to your dinner table. This NYT-inspired version is a game-changer with its creamy, garlicky dressing and crisp romaine.

Ingredients

• 2 large egg yolks
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 3 anchovy fillets, minced
• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 large heads romaine lettuce, chopped
• 1 cup croutons

Instructions

1. In a medium bowl, whisk together the egg yolks, minced garlic, Dijon mustard, and minced anchovy fillets until smooth.
2. Gradually drizzle in the olive oil while continuously whisking to emulsify the mixture into a thick dressing.
3. Stir in the 1/4 cup Parmesan cheese, fresh lemon juice, salt, and black pepper until well combined.
4. In a large salad bowl, toss the chopped romaine lettuce with the dressing until evenly coated.
5. Add the croutons and toss gently to combine. Serve immediately with additional Parmesan cheese sprinkled on top.

The secret to this Caesar salad’s irresistible flavor lies in the homemade dressing, which balances the richness of egg yolks and Parmesan with the bright acidity of lemon.

Tip: For an extra crunch, toast your croutons in a skillet with a bit of olive oil before adding them to the salad.

NYT Lemon Bars

These NYT Lemon Bars are the perfect blend of tangy and sweet, with a buttery shortbread crust that melts in your mouth.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 cup flour and 1/4 cup sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into an 8-inch square baking pan and bake for 20 minutes until lightly golden.
2. While the crust bakes, whisk together eggs, 3/4 cup sugar, 2 tablespoons flour, and baking powder until smooth. Stir in lemon juice and zest.
3. Pour the lemon mixture over the hot crust and return to the oven. Bake for an additional 20-25 minutes until the filling is set.
4. Cool completely on a wire rack, then dust with powdered sugar before cutting into bars.

The secret to these bars is the fresh lemon zest, which adds a bright, citrusy aroma that elevates the entire dessert.

Tip: For cleaner cuts, chill the bars in the fridge for an hour before slicing.

NYT Spaghetti Carbonara

There’s nothing quite like the creamy, comforting embrace of a well-made Spaghetti Carbonara. This classic dish, with its rich sauce and crispy pancetta, is a weeknight winner that feels anything but ordinary.

Ingredients

• 1 pound spaghetti
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 6 ounces pancetta, diced
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
4. Working quickly, add hot pasta to the skillet with pancetta. Remove from heat and pour in the egg mixture, tossing constantly to coat the pasta. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Serve immediately, garnished with additional cheese and black pepper if desired.

The magic of this Carbonara lies in the silky sauce created by the eggs and cheese, clinging perfectly to each strand of pasta. It’s a dish that proves simplicity is the ultimate sophistication.

Tip: For an extra smooth sauce, temper the eggs by slowly adding a bit of the hot pasta water to the egg mixture before combining it with the pasta.

NYT Chocolate Cake

This NYT Chocolate Cake is a decadent, foolproof dessert that promises to be the star of any gathering, with its rich flavor and moist texture.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in 1 cup boiling water until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

What sets this cake apart is its incredibly moist texture, thanks to the addition of boiling water, which also intensifies the chocolate flavor.

Tip: For an extra chocolatey experience, frost the cake with your favorite chocolate frosting once it’s completely cooled.

NYT Vegetarian Chili

This NYT Vegetarian Chili is a hearty, flavor-packed dish that’s sure to warm you up from the inside out, perfect for those cozy nights in.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup frozen corn
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers, cooking until soft, about 5 minutes.
2. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper, cooking for another minute until fragrant.
3. Pour in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally.
4. Add the frozen corn and lime juice, cooking for an additional 5 minutes until the corn is heated through.
5. Serve hot, garnished with fresh cilantro.

The smoky depth from the paprika and the bright lime juice make this chili a standout, offering a perfect balance of flavors.

Tip: For an extra kick, add a diced jalapeño with the bell peppers.

NYT Buttermilk Fried Chicken

There’s nothing quite like the crispy, golden perfection of buttermilk fried chicken, and this NYT-inspired recipe brings that diner classic right to your kitchen.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, soak the chicken pieces in buttermilk for at least 4 hours, or overnight in the refrigerator.
2. In another large bowl, whisk together the flour, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
3. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 15-18 minutes.
5. Transfer fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.

The magic of this recipe lies in the buttermilk soak, which ensures each bite is juicy and flavorful with an irresistibly crispy crust.

Tip: For an extra crispy finish, let the dredged chicken sit on a wire rack for 10 minutes before frying to allow the coating to set.

NYT Garlic Shrimp Pasta

This NYT Garlic Shrimp Pasta is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table, with minimal effort.

Ingredients

• 8 oz linguine pasta
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in the cooked linguine, reserved pasta water, and lemon juice, tossing everything together until well combined and heated through.
5. Remove from heat and sprinkle with chopped parsley and grated Parmesan cheese before serving.

The magic of this dish lies in the balance of spicy, garlicky flavors with the freshness of lemon and parsley, creating a light yet satisfying meal.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes or serve with lemon wedges on the side.

NYT Apple Pie

There’s nothing quite like the classic NYT Apple Pie to bring warmth to your table. This version balances sweet and tart flavors with a flaky, buttery crust that’s sure to impress.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled and diced
• 1/4 to 1/2 cup ice water
• 6 cups thinly sliced, peeled apples (about 6 medium)
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter, diced

Instructions

1. In a large bowl, mix 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup chilled, diced butter until mixture resembles coarse crumbs. Gradually add 1/4 to 1/2 cup ice water, tossing until dough forms. Divide in half; wrap and chill for 1 hour.
2. Preheat oven to 425°F. Roll one dough half into a 12-inch circle; place in a 9-inch pie plate.
3. In a large bowl, toss 6 cups sliced apples with 3/4 cup sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Transfer to crust; dot with 1 tablespoon diced butter.
4. Roll remaining dough into an 11-inch circle; place over filling. Trim, seal, and flute edges. Cut slits in top.
5. Bake at 425°F for 45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

The secret to this pie’s irresistible appeal lies in the perfect harmony of spices and the tender, flaky crust that encases the juicy apple filling.

Tip: For an extra glossy finish, brush the top crust with a little milk or beaten egg before baking.

NYT Ratatouille

This NYT Ratatouille brings the vibrant flavors of Provence to your kitchen with a colorful array of vegetables layered to perfection.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 medium yellow squashes, sliced into 1/4-inch rounds
• 4 Roma tomatoes, sliced into 1/4-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F. In a large skillet over medium heat, sauté the onion and garlic in 2 tbsp of olive oil until translucent, about 5 minutes. Spread this mixture at the bottom of a round baking dish.
2. Arrange the sliced eggplant, zucchinis, yellow squashes, and tomatoes in alternating patterns over the onion mixture. Scatter the diced bell peppers around the edges.
3. Drizzle the remaining olive oil over the vegetables and sprinkle with salt, pepper, and thyme. Cover the dish with foil and bake for 40 minutes.
4. Remove the foil and bake for an additional 20 minutes, until the vegetables are tender and the edges are slightly caramelized.
5. Garnish with chopped basil before serving. The layering not only makes for a stunning presentation but allows each vegetable to retain its distinct texture and flavor.

Tip: For an extra flavor boost, let the ratatouille sit for 10 minutes after baking to allow the flavors to meld together beautifully.

NYT Homemade Pizza Dough

There’s nothing quite like the satisfaction of biting into a slice of pizza made from scratch, and this NYT Homemade Pizza Dough recipe is your ticket to achieving that perfect, chewy crust at home.

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 3/4 cups all-purpose flour and 1 1/2 teaspoons salt.
2. In a small bowl, dissolve 1 1/4 teaspoons active dry yeast in 1 1/2 cups warm water. Let it sit for about 5 minutes until frothy.
3. Add the yeast mixture and 1 tablespoon olive oil to the flour mixture. Stir until a dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough and divide it into two equal parts. Shape each into a ball and let them rest for 10 minutes before rolling out.
7. Preheat your oven to 475°F. Roll out the dough on a floured surface to your desired thickness, add toppings, and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

What sets this dough apart is its versatility and the slight crispiness it gets around the edges, making it the perfect base for any topping combination you can dream up.

Tip: For an extra crispy crust, preheat your baking sheet or pizza stone in the oven before placing the dough on it.

NYT Carrot Cake

This NYT Carrot Cake is a timeless classic, perfectly moist and spiced, making it a must-try for any home baker looking to impress.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil until well combined. Add 4 large eggs one at a time, beating well after each addition.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 3 cups grated carrots and 1 cup chopped walnuts if using.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

The secret to this cake’s irresistible texture? The generous amount of carrots ensures it stays moist for days, while the blend of spices adds depth without overpowering.

Tip: For an extra touch of indulgence, serve with a dollop of cream cheese frosting.

NYT Mushroom Risotto

This NYT Mushroom Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 6 cups chicken or vegetable broth
• 3 tablespoons olive oil, divided
• 1 pound mushrooms, sliced
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a medium saucepan, warm the broth over low heat.
2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add the mushrooms and cook until golden, about 5 minutes. Remove and set aside.
3. In the same pot, heat the remaining 1 tablespoon olive oil. Add the onion and cook until translucent, about 3 minutes.
4. Add the Arborio rice and stir to coat with oil. Toast for 2 minutes until the edges become translucent.
5. Pour in the white wine and stir until absorbed.
6. Add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
7. Stir in the cooked mushrooms, Parmesan cheese, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2 minutes.
8. Garnish with fresh parsley before serving.

The key to this risotto’s luxurious texture is the constant stirring, which coaxes the rice into releasing its starches slowly.

Tip: For an extra umami boost, try adding a splash of truffle oil at the end.

NYT Grilled Cheese Sandwich

There’s nothing quite like the crispy, gooey perfection of a classic grilled cheese sandwich. This NYT-inspired version takes it to the next level with a buttery crunch and melty center that’s irresistible.

Ingredients

• 4 slices of sourdough bread
• 2 tablespoons unsalted butter, softened
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated Gruyère cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Heat a large skillet over medium-low heat.
2. Spread 1/2 tablespoon of unsalted butter on one side of each slice of sourdough bread.
3. Place two slices of bread, buttered side down, in the skillet. Sprinkle each with 1/2 cup of sharp cheddar cheese, followed by 1/4 cup of Gruyère cheese. Sprinkle 1/8 teaspoon of garlic powder and 1/8 teaspoon of onion powder over each.
4. Top with the remaining slices of bread, buttered side up. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
5. Carefully flip the sandwiches and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
6. Remove from the skillet, let cool for a minute, then slice and serve.

The combination of sharp cheddar and Gruyère creates a depth of flavor that’s both rich and slightly nutty, while the garlic and onion powders add a subtle kick that elevates the entire sandwich.

Tip: For an extra crispy exterior, press down lightly on the sandwiches with a spatula while they cook.

Conclusion

We hope this roundup of 18 beloved NYT recipes inspires your next kitchen adventure. Each dish is a crowd-pleaser, perfect for sharing with family and friends. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!