Recipes By the New York Times
134 recipes found
Veal Burger a la Russe
This is a recipe for one burger. It comes from Craig Claiborne, who wrote about it in 1985. He started the article with the following question and answer: “What do I cook for myself when I dine at home alone? It is a natural question, and as a person who is single and makes his livelihood from food, I probably hear it more often than most people do. In these hectic times, it may come as a surprise to much of this country's population that anyone would bother to cook a meal for just himself or herself. That is a depressing comedown for what should be one of life’s more enjoyable and festive rituals.” This burger, crisp and creamy at once, proves his point.
Spicy Caramel Popcorn
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil. Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving. The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
Bacon Explosion
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it “the BBQ Sausage Recipe of all Recipes.” It contains at least 5,000 calories and 500 grams of fat, but you don’t have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart — instead, consider it a delicious challenge to your abilities at the grill.
Gotham Bar And Grill Hamburger
“I use freshly ground trimmed ends from strip steak or chopped sirloin,” Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. “The meat,” he continued, “must be seared well so that it is crisp on both sides and moist in the center. We serve the hamburgers on so-called hard — not spongy — buns with a sesame topping and with sliced tomato, onion and leaves of bibb lettuce.” The side garnishes were classic dill pickles, pickled green tomatoes and French fries. Portale used 9 ounces of meat for each hamburger. That’s a lot. But you can’t argue with the finished dish.
'21' Club Hamburger
When the “21” Club reopened in the spring of 1987, the new menu — not to mention the new décor — was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's “new” hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.
Nut Crust
The Helena Bonham Carter
Named for the 2011 best supporting actress Oscar nominee (for "The King's Speech") and created by Meaghan Dorman of Raines Law Room.
The James Franco
Named for the 2011 Oscar co-host and best actor nominee (for "127 Hours"), and created by Demetrios Saites of the Hurricane Club. Don't forget the chaser.
David Firestone's Latkes
Back in 1992 the food writer Molly O’Neill playfully named David Firestone “the Latke King” in her “New York Cookbook,” and included a recipe he had modified from his mother’s and grandmother’s. Mr. Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more. As for the olive oil, it may be the liquid symbol of Hanukkah, but in his house it’s imported from Italy.
Spicy Shrimp Sauté
This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone’s apartment and start preparing spicy food. Here is one of the best of those recipes.
Pasta With Kale, Shiitake Mushrooms and Sausage
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Cornbread Cake
Dill Cucumber Slices
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South – the cookbook authors Matt and Ted Lee – use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.
Brandied Peaches
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.