Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - NYT Cooking: You can use this recipe as a template for whatever kind of ground meat you like....  #Meatballs #Easy

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Eid al-Adha - Recipes from NYT Cooking- Cumin Lamb Meatballs With Tahini Yogurt Dippimg Sauce

Orange-Scented Olive Oil Cake - A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W. W. Norton, 2010).

Orange-Scented Olive Oil Cake

Orange-Scented Olive Oil Cake A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (Saveur)

This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]

Harissa Chicken with Leeks, Potatoes and Yogurt

Used 3 boneless/skinless chicken breasts Added cherry tomatoes Added chopped cilantro, green onions and tbsp lemon juice to yogurt mixture Did not put herbs directly on chicken/potato mixture

Red Lentil Soup with Lemon by Melissa Clark | Photo Andrew Scrivani for The New York Times

Red Lentil Soup With Lemon

Red Lentil and Lemon soup - This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

Fig Tart With Caramelized Onions, Rosemary and Stilton

This savory-sweet fig tart with caramelized onions, rosemary and Stilton is surprisingly simple to put together because we call for (shhh) storebought puff pastry. (Photo: Andrew Scrivani for NYT)

NYT Cooking: Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke ...

Braised Chicken With Artichokes and Olives

NYT Cooking: Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon.

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned

Cauliflower Parmesan

NYT Cooking: A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance.

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feedi...

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included.

Crispy Salt & Pepper Pork - It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own

Melissa Clark's Crispy Salt & Pepper Pork

NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Sticky Cranberry Gingerbread

NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store i

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. (Photo: Andrew Scrivani for The New York Times)

Chocolate Peppermint Bars

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds(Chocolate Strawberries Coconut Oil)

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret on Food52

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret

Melissa Clark's Feta-Brined Roast Chicken - herb-crusted, crackly-skinned, salty-briny-juicy pop-in-the-mouth perfect bird.

This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. (Photo: Andrew Scrivani for The New York Times)

Middle Eastern Herb and Garlic Chicken

NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

Israeli Couscous With Sautéed Cherry Tomatoes and Basil

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. (Photo: Andrew Scrivani for The New York Times)

Creamy Corn Pasta With Basil

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions. Skip the extra cals but not the delicious flavor with this creamy corn pasta recipe from

This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

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