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Warm kale, coconut and tomato salad

Warm kale, coconut and tomato salad

Pla Gong (Spicy Thai Salad with Shrimp) - NYT

Pla Goong (Spicy Thai Shrimp Salad)

Pla Gong (Spicy Thai Salad with Shrimp) - NYT

Spicy Cucumber Tomato Salad by Marc Matsumoto

Spicy Cucumber Tomato Salad

Spicy Cucumber Tomato Salad by Marc Matsumoto

Panzanella With Mozzarella and Herbs Recipe - NYT Cooking

Panzanella With Mozzarella and Herbs

Panzanella With Mozzarella and Herbs Recipe - NYT Cooking

Our 10 Most Popular Recipes Right Now is a group of recipes collected by the editors of NYT Cooking

Recipe Box

Our 10 Most Popular Recipes Right Now is a group of recipes collected by the editors of NYT Cooking

NYT Cooking: At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for…

Panzanella With Mozzarella and Herbs

NYT Cooking: At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for…

NYT Cooking: Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg.  Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale...

Kale-Romaine Caesar Salad

NYT Cooking: Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale...

Cilantro-Lime Cucumber Salad

Cilantro-Lime Cucumber Salad

NYT Cooking: Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.

Kale and Sugar Snap Pea Salad

NYT Cooking: Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.

NYT Cooking: Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, whi...

Broccoli Salad With Cheddar and Warm Bacon Vinaigrette

NYT Cooking: Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, whi...

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