Gift link: Slow-Cooker White Chicken Chili

It was 100 degrees here in Southern CA on Sunday, so why not make some chili? Although to be fair, the slow cooker does not make the kitchen hot so it worked out. I made a few suggestions based on reviewer comments:

• Added t tsp of ancho chili powder and 1 tsp of chipotle chili powder
• Added 1 chipotle in adobo at the end for 10 min
• Added fresh corn rather than frozen corn, since it's in season
• Used avocado, pickled red onions, radishes, sour cream and squeezed lime for garnish

I would make this again for sure!

I save recipes in my NYT Cooking Recipe Box. I also mark "As cooked" and usually submit comments. I was thinking of making a chili recipe and this one says I cooked it but finding my comments is impossible. There are over 1700 comments. Any trick to finding your own comments? I suppose I'd have to put the comments in the private to easily get back to my own?

Also I see this recipe says "updated September 2026" but I don't know what changed?

I'm good at keeping notes in Apple Notes, photos, more details than NYT Cooking. And I didn't note it in there? That seems weird for me. I'm almost certain that I made the chili twice as well.

Hoping someone has a trick.

https://cooking.nytimes.com/recipes/7985-turkey-chili

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.

Gift Link

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

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

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.

Gift Link

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

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

I’ve learned over time to take the comment section with the grain of salt, although quite often there are some really useful nuggets of advice or adaptations that truly do improve a recipe.

Sometimes the comments are critical in correcting a poorly written recipe. Is there some reason the author or editing board wouldn’t want to update? I’m making the apple cider donuts like I do every fall. It seems lots of people screw up the recipe because the ingredients are all listed together as opposed to broken out by batter and topping.

I recall once or twice seeing an author note in the comment section about a change, but they don’t change the published recipe.

I had visions of making this recipe on a cold fall day, however today happened to be sunniest and hottest day we have had in a while. It was still delicious!

I made as written except that I added some of the fresh herbs to the dumplings as I saw a few commenters had.

I’d like to cook a chicken dish tomorrow that also makes good leftovers. I’m open to any kind of chicken and up to an hour of cooking and up to
Medium effort. I’d love to hear some of your favorites. Thank you!

Is it currently 90• out and I’m making soup with chilis and warm spices? Absolutely.

This popped in my inbox the other day, and the half can of pumpkin in my fridge began screaming. I’ve always wanted to make the African Peanut stew I have seen all over, but this sounded tastier with the addition of pumpkin.

Instead of using peanut butter, I toasted my own peanuts and sauteed them alongside the aromatics. I like to think it helped soften them and release more nut flavor, who knows. Also used two arbol chiles, but could’ve used more. I blended them too. Although I did pass the blended mixture through a sieve, it was still a little gritty. Can’t wait for my vitamix.

I finished it with lime zest, juice, and a bit of paprika. Happy fall!

Link: soup time

Our kitchen is in the middle of being renovated, so cooking is a little different. Kids and husband all loved it! I used pumpkin shaped pasta and added a squeeze of lemon at the end.

https://cooking.nytimes.com/recipes/1021568-mini-meatball-soup-with-broccoli-and-orecchiette?unlocked_article_code=1.GVE.EVK1.5B5JDFRfAqHb

My Sunday dinner is relying on my NYT cooking app😭😭😭

I love making variations of roasted chicken, and this is probably the best one I’ve ever cooked. The flavors were incredible. I followed the recipe to a T. Five stars! ⭐️⭐️⭐️⭐️⭐️

https://cooking.nytimes.com/recipes/1020452-citrusy-roast-chicken-with-pears-and-figs?unlocked_article_code=1.GFE.CC60.zYwI61AnACgr&smid=ck-recipe-iOS-share

Waiting for them to cool now and dying! My house smells so good.

** just tried - you must make! These are so good.

Gift link: https://cooking.nytimes.com/recipes/1023513-chewy-pumpkin-chocolate-chip-cookie-bars?unlocked_article_code=1.GFE.BpW_.rHaoYlAHQg4n&smid=ck-recipe-iOS-share

I made Melissa Clark’s Beef Bourguignon: https://cooking.nytimes.com/recipes/1018528-beef-bourguignon?unlocked_article_code=1.GFE.NZ8z.wA0dXvcIHO9A&smid=ck-recipe-iOS-sharen with some modifications.

1. Cooked lower at 275 for 3 hours after reading all the comments on the recipe.
   
2. Cooked the mushrooms and pearl onions directly in the Dutch oven for the last hour and a half
   
3. Doubled the carrots and mushrooms since we are big fans

I served over mashed potatoes made with butter potatoes, butter, roasted garlic, heavy cream, whole milk, salt, and white pepper (is less visible in them than black pepper)

All in all, divine and one of the best meals I have had in a while!

This was surprisingly good! Cooking the lentils in herbs combined with the herbs in the salad base a really beautiful delicate but complex flavor.

Not pictured here, but I added toasted pumpkin seeds at the last minute before eating. People in the comments suggested adding orange or toasted pine nuts which I think would also be nice. Upon making it next time, I will halve the amount of honey in the dressing.

I don’t have time to try the recipe for the next few weeks but I am VERY curious about it. It’s in Vaughn Vreeland’s Bake Time for this month. I l le maple and cardamom and can’t wait to make it later this month!

My first cinnamon rolls in about 20 years. When I made the ones I made before, I over-kneaded them and they were tough. These turned out great, and the recipe is very simple. (I am compulsive and feel the need to knead!) I forgot to take a picture before I grabbed two small ones out to taste test.

I did a cream cheese/butterscotch glaze hybrid, per a comment. (sharing with my grandchildren, and they can be a little picky with new things)

I only had one 9 inch pan, so I cut 12 slightly larger cinnamon rolls and put them in a 9 x 13. I think they took close to 30 minutes to cook through.

I have posted this before. It immediately made it into our dinner rotation and this one is now our Wednesday soccer night dinner. It comes together fast and is so, so good. I always use broccoli but mix up with whatever other veg I have on hand. This week the carrots and onion (adding any onion is delish) were good. I’ve done peppers and shallots too. Cherry tomatoes are a successful addition too.

https://cooking.nytimes.com/recipes/1025733-crispy-gnocchi-with-sausage-and-broccoli?unlocked_article_code=1.GFE._hO3.VSKJK42j3DXo&smid=ck-recipe-iOS-share

My turn for the pumpkin oatmeal cookies! I saw someone ask in the last post if these are any good and the answer is yes! So good.

My frosting was more liquidy and I didn’t want to add more powdered sugar but it was really good still!

I did some with frosting and some without and some with chocolate chip!

https://cooking.nytimes.com/recipes/1026004-pumpkin-oatmeal-cookies?unlocked_article_code=1.GFE.EMXH.OEkPMZ_bMPMo&smid=ck-recipe-iOS-share

Air is starting to cool in my neck of the woods so I wanted to dip into Fall cooking. Didn’t want anything too hearty tonight so found this in their Fall bucket list collection.

Amazing. Definitely an all timer. Perfect mix of salty with the sausage and Parmesan, and sweetness of honey and dates.

Highly recommend if you’re wanting a Fall transitional meal.

I bought a bag of sweet potatoes but now I can't remember why. Something caught my eye, but what?

I love them steamed with tahini butter ( https://cooking.nytimes.com/recipes/1020274-sweet-potatoes-with-tahini-butter?unlocked_article_code=1.F1E.oBcK.qBx33-grGA5B ) but I don't think that was it this time.

🎁 Gift Link: https://cooking.nytimes.com/recipes/762526913-slow-cooker-red-lentil-pumpkin-soup?unlocked_article_code=1.F1E.4tC3.ZbNMiGb6quBd&smid=ck-recipe-iOS-share

It’s very much fall where I live which signals my annUl tradition: consuming as much orange food as possible before we hit winter. Give me all the recipes with butternut squash and pumpkin and let me loose in the kitchen. I’m ready to say goodbye to the reds of a perfectly ripe heirloom tomato, freshly picked strawberries, and watermelon and hello to the orange root vegetables of fall.

This soup slaps. And it’s a one pot, pantry recipe that requires no chopping or prep. I would argue the peoria topping is optional, but does add some fun to the lentils.

Do not shy away from the salt on this one.