Last updated 35 weeks ago
NYT Cooking: This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. Thi...
NYT Cooking: I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. (Photo: Jonathan Player for The New York Times)
Sticky, Spicy Lamb Ribs
2 x 800g/28oz racks of lamb ribs (you may think that this is too many ribs for four people but they do shrink a lot) 1/2 cup olive oil 2 tablespoons sumac 2 tablespoons ground cumin 2 tablespoons Turkish red pepper 1 tablespoon salt A good grind of black pepper 2 teaspoons smoked paprika 2 cloves garlic, finely chopped 3 tablespoons brown sugar 1 tablespoon fish sauce 1 tablespoon tamarind paste 1 lemon to serve
NYT Cooking: This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an...