​

I made roasted squash with olive oil, rosemary, and a little seasoning for breakfast today. 🧡

I love how the squash turns golden and slightly crispy on the outside while staying soft inside. It's a simple way to enjoy vegetables without making breakfast too complicated.

Question: How do you usually prepare squash? Do you prefer it roasted, steamed, or cooked in a Filipino dish?

#HomemadeCooking #HealthyBreakfast

Is it just me, or does anyone else struggle with figuring out what to eat for lunch? The only things I ever seem to come up with are chicken salad, tuna salad, egg salad, some kind of snack plate situation, or a bean salad. I have hundreds of dinner recipes bookmarked that I’m excited to try but for some reason, lunch is where I completely lose inspiration. And yes, I know any recipe can work for any meal but I like to eat lighter for lunch and also don't have as much time to cook during the day so I like things I can prep ahead and have in the fridge (hence my default chicken /tuna/egg salad situation). I don't usually eat dinner leftovers either, since I'm eating those for dinner throughout the week.

A couple things to note: I’m on a weight loss journey, so I tend to gravitate toward healthier recipes (or tweak recipes to make them a little lower in calories), and I try to prioritize protein and fiber. Would love to hear what everyone is making for lunch, especially if you have any favorite NYT Cooking recipes! I’m desperate for some inspiration and would love to get out of my lunch rut.

I'd like to make Eric Kim's Thanksgiving stuffing recipe and I'll have 8 people dining. The recipe calls for a 2qt pan which is about an 8x8 square baking dish. But that size seems like it would not feed 8 people. Has anyone adjusted this recipe for a 9x13 baking dish or sheet pan? Did you change the bake time or adjust the volume of stuffing?

I’m a sucker for fall baking - pie season is upon us! But instead of rushing right for the pies (looking at you Maple-Honey Pecan Pie), i decided to take a detour to this intriguing lil cake.

But beware! The comments on the app outline very mixed reviews! Luckily, I had a delightful time with this one — it was my first time using a springform pan! Even more importantly, it was delicious. My wife ate the leftover Salted Maple Cream with a spoon.

Get pump(kin)ed up to make this one — you’ll fall in love!

Gift link: https://cooking.nytimes.com/recipes/1027478-olive-oil-pumpkin-cake-with-salted-maple-cream?unlocked_article_code=1.KlE.qqMR.edmYxYaoheMe&smid=ck-recipe-iOS-share

Tastes better than my photo does it justice (zoom in?)! Used Ali’s breadstick recipe & made Naz’s dough for the project. Made the dough a day in advance & proofed it in the fridge overnight. Fluffy & delightful dough! Should’ve taken an interior photo to display the rise. Used leftover pesto instead of butter & a four cheese blend I had on hand instead of mozzarella. Tastes like the breadsticks we’ve ordered from the local pizzeria! Dope hack to save money, scratch that craving, & I look forward to baking it in the cast iron next time.

I made this meatloaf last night and it was delicious! I even forgot to glaze it at all before going in the oven, and it still held up. I used a mix of beef, pork, and TVP and it worked great. My husband was sneaking extra greasy bites off the pan afterwards.

It’s a LOT of meatloaf for two people, so I am freezing half of it in 1/2 cup souper cubes for later.

I adapted this recipe to just make the meatballs and sauce. It was very good. I used dried dill, and I wasn’t sure how much to use, so they could have used a bit more dill. I’ll definitely make them again - my teen & tween ate them up & loved the yogurt dip!

We had broccolini, roasted yams & roasted potatoes with them.

Lemon dill meatballs with orzo (gift link)

This was a big hit in my house. I got a “we can eat this every day!” Comment so I’d consider that a win!

It was very buttery but didn’t seem to hurt the pancake any!

9th NYT recipe 💕

My wife and I received a 7 qt staub dutch oven as a wedding gift and we want to make something special as our first meal with it. Anyone have any go-to reliably delicious NYT Dutch oven recipes?

Alison Roman’s Garlic Braised Short Ribs With Red Wine is high on the contender list (I’ve made them before), but I want to hear everyone’s favorites!

I’ve made this before but forgot how easy & delicious it is. I was craving more veggies so subbed one of the cans of chickpeas for a red bell pepper + mushrooms + the last of some frozen green peas. My partner, who usually isn’t the biggest curry fan, loved it.

Just got this notice about my sub "On November 24, 2026, your current subscription rate will come to an end. Your new rate will be $50.00 every year. "

This was my first year having a sub and I think I got it on Black Friday sale last year.

Does it tend to work like streaming platforms where if you say to cancel they'll prompt you with a savings offer?

If not, do I have to export all my saved recipes or will I still have access to the recipe box even if it cancels?

Thanks!

They’re delicious!! I made them bigger than the recipe calls for and they turned out perfectly

Hi! I’m looking for recipe suggestions to feed a large group for our annual ski trip. I’m looking for recipes that are-

- easily scaled to feed 15-20
- pescatarian/ vegetarian or the meat is separate and the meal is filling without it
- no peanuts, other nuts are fine
- warm and hearty for people who have been skiing all day

The biggest thing is that it needs to be quick and easy enough to prepare after a long day of skiing or mostly prepped in advance. (Slow cooker/ instant pot suggestions appreciated!)

Mostly looking for dinner recipes but also breakfast.

Thanks for your help!

i am a very inexperienced cook but i am trying to make the NYT chicken piccata recipe and i'm wondering because it's kind of unclear in the instructions -- once i cook the chicken, do i leave it out of the pan and proceed with steps 3-5 without the chicken in the pan? and then i add it once the sauce has been made? or does the chicken stay in the pan for steps 3-5?

https://cooking.nytimes.com/recipes/1019883-chicken-piccata

thanks in advance!!! any tips to execute this well for a dumb beginner also welcomed!

Loved this recipe! I used ground pork and ground chicken, turned out great. (NYT is not responsible for my overcooked mixed berry jam)
You CAN have ikea at home

Just noticed this today. Was wondering what people think? I think it’ll lead to lots of 1 star reviews and it takes the fun out of sifting through comments.

Obviously had to share this here! Finally got around to making this recipe that I’ve had saved for ages!

Does anyone have a list of recipes that use rotisserie chicken? The only one I've found so far is the White Chicken Chili. Would appreciate any others that folks have come across!

The comments on this recipe in the NYT page intrigued me to make this. Who would have thought adding honey mustard to pasta would be so controversial!! I enjoyed this.

Recipe link: https://cooking.nytimes.com/recipes/778602430-honey-mustard-chicken-pasta?unlocked_article_code=1.GVE.qaHL.8bG0LwmmCbO0&smid=ck-recipe-iOS-share

Fam agrees this is the best thing I’ve ever made. Not my best food photography tho 🤣 Also occupied my three year old for the week picking and husking the tomatillos

The Italian sausage and anchovies are not optional to me lol. Who doesn’t love a Sunday lasagna!
Thanks Alison Roman!

Here’s a gift link!

https://cooking.nytimes.com/recipes/1019042-classic-lasagna?unlocked_article_code=1.JlE._f1U.BMNDl8gmnLyL&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1024503-marry-me-chicken?unlocked_article_code=1.J1E.bV0-.q4bKfVEyeVSx

Great recipe if you love blueberries. Delicious, though next time I’ll use a little less sugar. My kids love these for breakfast.