Recipes – Page 2

A Tropical, Chewy Lunar New Year Dessert

The New York Times – T Magazine:

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.

The New York Times – T Magazine:

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

The New York Times – T Magazine:

This recipe produces a flavorful golden broth with excellent clarity — achieved with a surprisingly simple technique.

The New York Times – T Magazine:

Chefs share recipes that can be prepared in bulk on Sunday then easily modified as the week goes on.

The New York Times – Travel:

Each region could well argue for its own, but one may have the strongest case.

The New York Times – T Magazine:

The Danish chef Frederik Bille Brahe shares the recipe for the star dish at his newly reopened Copenhagen cafe Apollo Bar & Kantine.

The New York Times – T Magazine:

Sylvan Mishima Brackett, the chef-owner of the San Francisco restaurant Rintaro, hosted family and friends for an intimate meal to start the year.

The New York Times – T Magazine:

Holiday canapés, essential dishes to eat around the world — and more.

The New York Times – T Magazine:

Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites.