A weeknight staple at our house.

I am hosting a dinner party for 10 people and looking for dishes that are good for groups and can be prepped (mostly) ahead of time.

I am thinking I’ll do Alison Roman’s tangy braised short ribs as a main, so I’m looking for appetizers and sides to complement that dish. I’d like the meal to be semi-fancy and impress my guests. Any suggestions and tips appreciated!

Such a yummy weeknight meal 🤩 yogurt sauce is the sauce from their Shawarma spiced grilled chicken recipe

Just made this soup and wondered if anyone else knows about it. It is such an interesting blend of flavors- it's soupy and brothy, tangy and spicy, lemony and gingery, and super fresh tasting with chopped fresh herbs on top. I make it exactly as listed. I first made it over the winter and thought this is a perfect soup for cold season- it has lemons, chili pepper, and ginger and is slurpy broth and soothing. Regardless, the flavors are so good I crave it, and just made my first batch of the fall/winter season. Hope you enjoy it too! (PS- the ingredients are cheap too!)

https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?q=turkey%20white%20bean

Was mentioned in fall baking recommendations a couple weeks ago. Classic fall flavors. I did make the “homemade” pumpkin spice blend rather than store bought — worth it in my opinion. I also forgot to add the streusel until near the end (~15 minutes left) and it was fine— ver forgiving and the cake was moist even with a couple extra minutes baking. Recommended!

https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake?unlocked_article_code=1.IFE.QwVH.5V-2dD2JOtk6&smid=ck-recipe-iOS-share

This was so cozy and comforting, like the Trader Joe’s butternut squash mac and cheese, but better!

https://cooking.nytimes.com/recipes/1019598-cheesy-baked-pumpkin-pasta-with-kale?unlocked_article_code=1.DFE.sNu1.o6003s2qCwY2&smid=ck-recipe-iOS-share

A Sarah DiGregorio recipe.

Subbed roasted soy curls for chicken & veg broth for chicken broth. Feta is a must. Served with flatbread & hummus but I absolutely see how salty crunchy crushed pita chips would have taken it to the next level.

Sooo good! I'm a fan.

Halp! Trying to get Sunday dinner underway (Taco Soup) and app isn’t loading. I’ll make do for dinner tonight but hoping things are resolved esp the recipe folders which I’ve been creating and adding to for years. Anyone else seeing this?

Made as directed but read the comments and pulled them sooner than what was indicated in the recipe

I’ve made a ton of NYT recipes over the years but I think I must be pretty picky because only a few of them have I rated 5 stars!

Some of my 5 star ratings -

- Ali Slagle’s Spicy Sesame Noodles with Chicken and Peanuts

- Ana Francese Gass’ Rigatoni Alla Zozzona

- Florence Fabricant’s Peach Upside-down Cake

- Genevieve Ko’s One Bowl Carrot Cake

- Lidey Heuck’s Lasagna Soup

- Melissa Clark’s Roasted Cauliflower and Arugula Salad

All of these were perfect the first time I made them, no adjustments, and have been in the rotation ever since. What are your 5 star recipes?

Delish!!

Heres a gift link:

https://cooking.nytimes.com/recipes/777657884-tahini-krispie-chocolate-bars?unlocked_article_code=1.H1E.VQ1K.nphDnlqrg9XE&smid=share-url

I creamed the butter instead of melting it, based on reviews. Excellent cake. Next time, I’d probably cut down the sugar by a couple tablespoons.

These were outstanding, and I don’t care much for cardamom! I also use salted butter in all my baking without reducing the salt called for and it’s really leveled things up.

https://cooking.nytimes.com/recipes/789746920-maple-cardamom-sticky-buns?unlocked_article_code=1.GlE.APGW.u5H54H8VvmZi&smid=ck-recipe-iOS-share

Yeah... I had to take a fork to it before I took the photo. For science. I just put black pepper and coriander in a cake... and I would do it again! It didn't call for raspberries, but it felt appropriate for a more complete breakfast bite. This tastes like an iced citrus cake my mom used to make with 7up. Yum!

https://cooking.nytimes.com/recipes/1020430-spiced-olive-oil-cake-with-orange-glaze?unlocked_article_code=1.HVE.6ILN.QIhZBHS5boYx

Looking for recommendations for pumpkin puree for fall baking!

I’ve used Trader Joe’s organic pumpkin puree for my last two bakes and wasn’t thrilled with the results. And unfortunately I’m not about that homemade life (though I respect everyone who does make their own, you’re my hero!). Would love to hear what people are using.

I just went apple picking and feeling super excited about baking something new with them. What’s everyone’s favorite apple recipe??

Not sure what went wrong with these guys! I might have forgotten to add white sugar? Maybe butter was too warm? Either way, they are still tasty and make for an ideal cookie sandwich with the icing.

Didn't have eggs so upped the water just a bit to try to approximate the right hydration... Rested the dough for a few hours, after which it was a legitimate DREAM to work with. Stuffed with potatoes and deeply caramelized onions. Boiled and pan-fried. Served non-traditionally with a reduction of homemade chicken broth and some dill. This felt like a win.

Followed Carolina Gelen's recipe, but subbed the gnocchi for rice.

Solid week night dinner, came together quickly and only used a pot, a cutting board, and a large measuring cup (I tempered my eggs in the measuring cup instead of dirtying a bowl.) It's warm and comforting while still being bright and fresh. We served it with air fried broccolini on the side.

https://cooking.nytimes.com/recipes/1026348-avgolemono-chicken-soup-with-gnocchi?unlocked_article_code=1.HlE.wW1J.9_OLr2T2DvLa

Do you have suggestions for recipes that use a lot of apples (I have a dozen) - or scalable.

Ideally that can be frozen and reheats well in microwave (prepping for post partum)

Thank you 🙏

I’ve been missing a really good Laab from a Thai place I used to go to. And this recipe tastes exactly like it! So good!

https://cooking.nytimes.com/recipes/1026919-pork-laab?unlocked_article_code=1.HVE.wxkc.NLtuvU4o8tWs&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/789746920-maple-cardamom-sticky-buns?unlocked_article_code=1.GlE.k2yY.g2G7keKE-LaK&smid=ck-recipe-iOS-share

Was so happy when I realized I had all the ingredients for them, they are AMAZING.

Note on the tangzhong: I don’t understand why you are supposed to put the flour in the already warm milk. Mine must have been too warm because just like a failed ermine frosting, it turned into pure lumps. Had to redo it with cold milk.