The New York Times
4 recipes converted from their YouTube cooking videos.
No Knead Bread
A simple, no‑knead artisan loaf that uses a tiny amount of instant yeast, water, flour and salt. The dough rests for 12 hours, then is baked in a pre‑heated cast‑iron pot at 500 °F for a crisp, caramelized crust and an open, airy crumb. The technique is so straightforward that a six‑year‑old could do it.
Pasta With Sardines - Mark Bittman
A quick, budget‑friendly Sicilian‑style pasta that lets canned sardines shine. Crispy olive‑oil toasted breadcrumbs, sweet softened onions, lemon zest, capers and a splash of pasta water create a light, briny sauce that coats al dente pasta. Ready in under 40 minutes, this dish is perfect for a weeknight dinner or a pantry‑rescue meal.
Magazine: Tiny Kitchen: Eggs in Purgatory
A hearty Italian-inspired dish featuring cured pork ragu simmered with tomatoes, topped with poached eggs, creamy chestnut‑flavored polenta, crisp lardo, and grated Pecorino. Inspired by a recipe from Nate Appan at A16 and showcased by The New York Times magazine.
Bagels and Lox - Cooking With Melissa Clark
A classic New York appetizing platter featuring fresh boiled bagels, an assortment of smoked salmon, cod sable, pickled herring, and tangy pickled onions. Perfect for brunch or cocktail gatherings.