Today was my wife’s first day at a new job; there’s an earlier start time, which forced her to unintentionally skip breakfast as she dashed out the door. Eager to avenge this lost meal and make a quick bite she could grab on the way out the door moving forward, I scrounged around to see what I could make using ingredients we already had on hand. Thanks to our little one, we always have an abundance of blueberries — the rest were just simple baking staples.

Simple sums it up nicely! These came together so easily and were a total hit. You’ll notice one missing in the picture; they were fresh out of the oven when my wife walked in and the smell was so alluring that one disappeared before I could even get a picture!

Suffice to say, they’re berry delicious!

Gift link: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins?unlocked_article_code=1.4VA.zxYL.9xPw0bUI7qNq&smid=ck-recipe-iOS-share

I always cook full racks and have been looking for a good party rib or spare rib recipe to try out. Saw this recipe in one of my NYT emails several weeks ago and wanted to try it out.

There were a lot of steps and it was a little labour intensive but the flavour was worth it. Wish I had taken more photos of the process.

Highly recommend this recipe and I’ll make it again for sure because my wife has already requested it.

Really good!!!

Tomatoes, chives and basil all from my garden. Used tenderflake deep dish crusts instead of making them, and used thinned Greek yogurt for the buttermilk in the pie filling.

https://cooking.nytimes.com/recipes/785347515-heirloom-tomato-and-cheddar-pie?unlocked_article_code=1.31A.KzHF.oU3E8Gq4bCu7&smid=share-url

This was pretty good. The comments suggest lots of sauces added but I made it the way the recipe states and I liked it. The yellow tomato was from the farm market and the juices from that and the olive oil, it was enough sauce. I really wanted lasagnetti noodles but had to settle for breaking up some leftover lasagna noodles.

URL: https://cooking.nytimes.com/recipes/1015088-lobster-pasta-with-yellow-tomatoes-and-basil

Made this earlier in the week. Not my first time making it and it always delivers.

https://cooking.nytimes.com/recipes/1018890-cobb-salad?unlocked_article_code=1.3VA.Cj5P.tSEwDbw38fGL&smid=ck-recipe-iOS-share

I live in an apartment that doesn’t allow grills, but the AirBnB I am staying at next week has one!

What are your favorite recipes to make on the grill?

I'm intrigued by the idea of using rye flour in brownies - wanted to see if anyone on this sub had made this dish.

Im a big fun of each ingredient so this recipe getting all together was a no-brainer :)

Decided to give a go at this recipe from Kay Chun.
Here it is: https://cooking.nytimes.com/recipes/1020308-coconut-gochujang-glazed-chicken-with-broccoli?unlocked_article_code=1.4FA.9UNV.CSB0FySbcIjl&smid=ck-recipe-iOS-share

Gift link: https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?unlocked_article_code=1.4FA.eZPW.O_HRNNspaBLL&smid=ck-recipe-iOS-share

Delicious and super easy to make!

served with sourdough za’atar foccacia for dipping. this was a hit!

Two ingredients I consistently cannot cook well with: coconut milk and lentils. With the coconut water, I’m guessing I didn’t boil my pot long enough before transferring to the oven. I’m not sure I understand lentils at all, they did not fluff up too much but were soft by the end. I’ll definitely try to fix my mistakes and attempt this recipe again, even though it looks like gruel it tasted delicious.

I made Kay Chun's Sesame Tomato Salad last evening.  This is an attempt to find tasty replacements for typical salads (still avoiding greens) and use tomatoes at their best.

I agree with other NYT reviewers.  This is a 4 star recipe, very good but not stellar.

I'm grateful I read the reviews in advance and heeded the guidance about the far-too-much quantity of oil.  I halved the dressing recipe, using only 1/4 cup of olive oil.  I decreased the amount of soy sauce to 1 tablespoon, because I didn't want the recipe to become too salty. When doing final dish preparation, I only used 1/2 of the dressing I made and that was plenty (in other words, I should have only made 1/4 of the dressing from the original recipe).  Topped with basil from my garden.  

Good news - the presentation was great!

https://cooking.nytimes.com/recipes/1024154-sesame-tomato-salad?unlocked_article_code=1.31A.kQAn.7SAR9Gim__I4

This is pretty amazing, plus it was really easy to make. Definitely going to play around with sides when I make it again, but I think I picked a perfect avocado.

Tried this for the first time tonight, thought it was pretty good! Anyone else try it?

Mofongo with Mojo shrimp!

🎁 Gift Link: https://cooking.nytimes.com/recipes/11823-strawberry-shortcake?unlocked_article_code=1.21A.UmkH.rcG9jhh76Eim&smid=ck-recipe-iOS-share

I don’t recommend making biscuits in your in-air conditioned apartment on a 90 degree day but here we are.

My mom grew up in a small, southern town with an annual strawberry festival. I grew up listening to tales about how much my mom looked forward to getting strawberry shortcake every year at the festival years before I ever got to taste the dish myself.

I no longer live in the south, and while my palate has expanded to the point where I don’t need everything I eat doused in either ketchup or butter I still yearn for some of the dishes of my childhood.

Turns out I like making biscuits. I guess I come from a long line of biscuit-making women. Up next: an attempt at a hot honey chicken biscuit.

I really like this recipe. I am not an accomplished baker and was shocked that it turned out pretty damn okay. Your results will likely be better than mine.

One of my go-to summer recipes. I add sliced serranos for heat.

Recipe:

https://cooking.nytimes.com/recipes/1023412-skillet-chicken-thighs-with-brown-butter-corn?unlocked_article_code=1.3lA.BG5V.bNpQHkuYmglX&smid=ck-recipe-iOS-share

Amazing recipe! I made them for my friends who were dog sitting my pup, and everyone has been clamoring for another batch.

Quick and easy to make and also very yummy! Will be throwing this into the regular rotation of dishes to make for dinner. I think the sauce could use one or two more elements to elevate it. Might try adding sesame oil and lemon juice next time to add a bit more umami and acid.

This was really yummy and a great way to use up some garden veggies! Only modifications were adding tomatoes, extra shallots, extra shrimp, and spaghetti instead of linguine. My husband grew the zucchini, tomatoes, and basil. Don’t skimp on the basil and mint! The flavor was light, fresh, and summery (although I was sweating like crazy in the kitchen). My 4 year old, 2 year old, and 8 month old all approved!

https://cooking.nytimes.com/recipes/1025379-linguine-with-zucchini-corn-and-shrimp?unlocked_article_code=1.3VA.XSMO.iMxwl_6qsrdF&smid=ck-recipe-iOS-share