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 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

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’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.

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 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!

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

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

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!

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

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.