At some point in time, the NYTimes decided to put a separate paywall around their recipes. (I used to put recipe links in, but stopped after the additional paywall.) I subscribed for a while, but then almost never accessed one, and so I quit that subscription. Well! Today I discovered they undid the paywall. Imagine that!
Where Breaking the Ramadan Fast Includes Caribou
At America’s northernmost mosque, in Anchorage, nightly potlucks will let Muslims celebrate iftar together over foods from around the globe.
By Victoria Petersen
Salad Secrets From Yotam Ottolenghi’s Test Kitchen
For his first column for the magazine, the chef shares a butter-bean salad perfect for spring.
Recipe: Yogurty Butter Beans With Pistachio Dukkah
By YOTAM OTTOLENGHI
Vegetarian Pastas I’m Craving
After some time away from home, nothing satisfies like vegetable Bolognese.
Vegan Bolognese With Mushrooms and Walnuts
Vegan Bolognese With Mushrooms and Walnuts
Baked Alfredo Pasta With Broccoli Rabe and Lemon
Lemony Pea and Spinach Soup
By TEJAL RAO
FRONT BURNER
Understand the Science of Sourdough
A detailed new book by the molecular biologist Karyn Lynn Newman offers lively insight.
“Sourdough by Science: Understanding Bread Making for Successful Baking” by Karyn Lynn Newman, Ph.D. (The Countryman Press, $32.95).
By Florence Fabricant
A Matzo-Based Brittle for the Modern Age
An adaptation of a popular chocolate matzo toffee, this recipe pairs salted peanut and caramel for a sweet-salty crunch.
Peanut butter and crushed peanuts coat these treats, but you could also use any nut butter and nut combination you like.
By Joan Nathan
A GOOD APPETITE
An Exuberant Take on Onions and Rice, for Passover and Beyond
Glistening with honey and pomegranate juice and studded with pine nuts, this baked onion and rice casserole is anything but unassuming.
This striking rice casserole, full of simple ingredients, makes a beautiful light dinner paired with a salad or a scene-stealing side dish next to fish or chicken.
Recipe: Pomegranate Baked Rice and Onions With Dill
By Melissa Clark
15 Recipes for Observing Ramadan
As a month of fasting begins, these flavorful dishes will enliven suhoor meals and iftar celebrations.
- Carrot Maqluba
- Fatima’s Fingers (Tunisian Egg Rolls)
- Menemen
- Qatayef Asafiri
- Yvonne Maffei’s Dates With Cream and Chopped Pistachios
- Opor Ayam (Indonesian Chicken Curry)
- Namoura
- Kunun Gyada
- Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals
- Aloo Samosas
- Lamb Biryani
- Fattoush
- Harira Soup
- Seekh Kebab With Mint Chutney
- Mrouzia Lamb Shanks
By Tanya Sichynsky
Doctor-Approved Recipes
Schnitzel with grapes, pasta amatriciana and more ideas from an afternoon of playing recipe concierge.
- Chicken Schnitzel With Pan-Roasted Grapes
- Pasta Amatriciana
- Spring Barley Soup
- Silken Tofu With Spicy Soy Dressing
- Salmon With Anchovy-Garlic Butter
By Emily Weinstein
FRONT BURNER
New Mezcals With a ‘Mad’ Backstory
Fósforo, a new mezcal brand financed by Jim Cramer, is releasing two styles of the spirit made from tobalá.
Fósforo Tobalá ($90) and Tobalá Penca ($125), fosforomezcal.com/purchase.
By Robert Simonson
A Shuttered Bar’s Low-Alcohol Drinks Live On in a New Book
Forced to close her Lower East Side bar during the pandemic, Natasha David found solace in writing “Drink Lightly.”
“Drink Lightly,” a new book of low-alcohol and nonalcoholic cocktails, calls to mind the style of the artist Peter Max.
Recipe: Fair Play
By Robert Simonson
THE POUR
A Farmer’s Dozen From Bordeaux
These 12 wines, made by vignerons and not grand estates, are classically refreshing and altogether inviting.
By Eric Asimov