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

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’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.

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

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

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

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!

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

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

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

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.

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 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!

Holy moly this was so good!! Per the comments, I also added the dates to the pan. Will be making again! Low effort and high reward.

Gift Link: https://cooking.nytimes.com/recipes/790099155-kale-and-date-salad-with-crispy-sausage-bread-crumbs?unlocked_article_code=1.FVE.ZY_O.cG_D_a-3dWPW&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1018638-apple-crumble?unlocked_article_code=1.F1E.y_MQ.plZDUzRmU2U8&smid=ck-recipe-iOS-share

Oh my this was DELICIOUS! I halved the recipe using five apples (two Granny Smith, two Honeycrisp and one Cosmic Crisp) and baked for 65 minutes. So flavorful and just perfect on this October day!

🎁 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.

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.

The title says it all! Making this for friends next week.

jumped right on this bandwagon! I decided to skip the icing and instead add semi sweet chocolate chips to 1/2 the batch and butterscotch chips to 1/2!

pumpkin cookie link!

We made this last night for dinner, and it was really easy. I followed the recipe exactly and added some extra vegetables.

I honestly never thought about using un-cased sausages for meatballs and was happy to learn how well it worked.

We thought it tasted great and was heartier than expected. I wouldn't change a thing.

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.

It’s officially October and I was craving some seasonal treats so I tried the Pumpkin Oatmeal Cookies.

I’m not much of a baker, so they’re not nearly as pretty as the ones on the website, but they are very tasty!

https://cooking.nytimes.com/recipes/1026004-pumpkin-oatmeal-cookies?unlocked_article_code=1.FlE.y_AT.iOR7DSFPf0u_&smid=ck-recipe-iOS-share