The New York Times
New Recipes for Your Rotation
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.Saturday, April 24, 2021New Recipes for Your Rotation |
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Another week, another slate of fresh recipes from New York Times Cooking for you to cook. Some of our newest recipes were also among our most popular this week, like Melissa Clark’s sweet-tart roasted rhubarb cobbler, Yotam Ottolenghi’s cozy confit leeks with lentils, Sue Li’s showstopping fried fish sandwich and Hetty McKinnon’s hearty vegan tantanmen (above). Give any one of them a go this weekend, and we’ll bet what’s new now will soon feel like an old friend. |
Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
1 1/2 hours, 6 to 8 servings
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
2 hours, 4 servings
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
20 minutes, 4 sandwiches
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
45 minutes, 4 servings
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