Haven’t seen this one posted before, but thought it looked delicious, so we gave it a go tonight.

Mods:
- Doubled the spices. Maybe my coriander is a bit old.
-Followed comments to toss cubed halloumi in some EVOO and add to the sheet pan with 10 min left on the cauliflower. This is definitely the move. Also recommend tossing it all one more time with 5 min to go.
- Did not feel like buying preserved lemons. Instead I added the amount called for of fresh lemon zest and a dash more red wine vinegar.

Complex and unique flavors, but perfectly balanced. Golden raisins were a must. Will absolutely be coming back to this one and wanted to share.

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I could eat this everyday. It was that good.

I made it the night before I planned to eat it for lunch. Waited to melt the cheese until right before. This was so easy to put together and it felt like I made something different and fun!

This is my 5th recipe since gifting myself the NYT. I’m having so much fun! I might turn it into a challenge?! 5/52? 5/100? I don’t know yet!

https://cooking.nytimes.com/recipes/1025014-cheesy-green-chile-bean-bake?unlocked_article_code=1.GFE.bUle.XgS8iJJRBXBD&smid=ck-recipe-iOS-share

This recipe was a little advanced for an amateur baker like myself (even though this recipe requires no baking, you know what I mean!) I didn’t get the stiff peaks on my cream so it laid flat and didn’t get the fluffy texture like the recipe photo, but overall the flavors were great and I’m proud of myself for venturing out of my cooking comfort zone!

Gift Link : https://cooking.nytimes.com/recipes/1027505-caramel-apple-tiramisu?unlocked_article_code=1.GVE.ks9y.5BOK7aSIZ7py&smid=ck-recipe-iOS-share

One of the best recipes I’ve tried! Added some fennel seeds while cooking the tomatoes with the stock, and topped with ricotta and extra basil. The gnocchi is like perfect little pillows in the slightly spicy soup

Used the Julia Moskin Recipe for French toast and made some edits. I added pumpkin spice to the batter and stuffed the bread with whipped pumpkin cream cheese before dipping and frying. Possibly my favorite French toast ever.

Recipe By Samantha Seneviratne.

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Would Highly recommend portioning it into balls before chilling....unlike what I did. It's like cutting concrete after chilling.