My top 16 NYT Cooking recipes

All gift links! Download/print these before the end of September!

Hello and welcome to this week’s edition of The Bell!

It came to my attention that NYT Cooking is celebrating their 10th anniversary, so all month subscribers can share unlimited recipes for free (instead of the usual 10 per month). I use the app a lot, and there are some truly incredible recipes on there, so this is the perfect opportunity to tell you about them.

What are your favorite NYT Cooking recipes? Drop gift links in the comments; let’s have a recipe exchange!

In no particular order: here are my 16 favorite recipes on NYT Cooking. These are all gift links, so you can access them as many times as you want in September, but be sure to download or print the recipes you want to keep so you don’t lose access to them!

Wish I was eating this gingerbread cake right now, today.

Gingerbread cake with lemon glaze

The beautiful marriage of ginger and lemon in cake form! I tend to make this in winter, but there’s no reason to restrict yourself.

Antipasto salad

Take to a potluck. Take to a picnic. Make as part of your meal prep and enjoy all week.

Creamy spinach-artichoke chicken stew

A simple, healthy stew that hits you with surprisingly complex flavors! Serve with good quality crusty bread and butter on the side.

Eli Zabar’s egg salad sandwich

An icon. A classic. I use way more dill than called for, and add a scoop of dill pickle relish to boot.

Spring chicken miso soup

This is the soup for a fleeting moment: after delicate spring produce has started to appear, but before the last cold snap. Warming, nourishing.

One-pot ginger salmon and rice

This is one of our most-repeated weeknight dinners, obviously best when asparagus is in season. I like to jazz up our bowls with a bunch of toppings: in addition to the ones suggested, I add any combination of spicy kimchi, pickled ginger, soy sauce, and/or chili crisp.

Lemony white bean soup with turkey and greens

A great midwinter weeknight meal. This one is really versatile with whatever’s in your pantry and fridge. The lemon and herbs make it both hearty and bright.

Almond cake with peaches and cream

Another constant repeat. This cake is entirely made in the food processor, so it hardly uses any dishes and you don’t have to do any stirring by hand. Garnish with whatever fruit is in season.

It’s not the best picture. I assure you, this torte was amazing.

Original plum torte

One of NYT’s most popular recipes, for decades! It’s weirdly simple for how amazing it is. Make it right now! This week! While the plums are perfectly ripe! I’m definitely going to.

Dolester Miles’s Lemon Meringue Tart

I have tried a number of lemon meringue tart recipes (it’s one of my favorite desserts) and this one is the best.

Quinoa With Roasted Winter Vegetables and Pesto

Right now, before it’s too late, make a batch of basil pesto and freeze it. When winter rolls around, you’ll be glad you have homemade pesto for this recipe, because the jarred stuff in the store is just never good. Pesto and winter veg work really well together! This is a great meatless weeknight dinner.

Coconut ginger tea with lime, honey, and turmeric

Warming, spicy, flavorful, and a little bit sweet. This is one of my favorite hot concoctions to make on a frigid day.

Skillet chicken with couscous, lemon, and halloumi

I have many skillet chickens / sheet pan chickens / one-pot chickens in my arsenal (in fact, I made one for dinner last night) and this one may take top billing.

Tuscan farro soup

Such a can’t-miss classic soup. Can you tell I love soup? There are so many on this list. This one is good any time of year, but I especially like it in fall. With lots of freshly grated Parm on top.

Eleven Madison Park granola

This granola is indulgent. It’s not what I’d consider a health food, lol. It comes out of the oven slightly caramelized, in addictive chunks of oats and nuts and seeds. One tablespoon of salt is not a typo.

Galettes complètes

I have to admit I’ve never made the crèpes part of these galettes, I’ve just used it as a guide to make traditional Breton galettes in France, with buckwheat crèpes from the grocery store (easy to find there, impossible to find here). They are so, so good, so easy once you have the crèpes, and deserve to be in the lunch and dinner rotation in America far more than they are currently. So if you make the whole recipe from scratch, please report back! And yes, as the recipe suggests, best enjoyed with a dry sparkling hard apple cider.

Happy cooking!

xx Jane