In New York Times Cooking, I often create recipes with complex flavors, but sometimes I prefer cooking plain, basic food with just a few ingredients.
Many reasons drive us to cook, but the essential one is that it sustains our lives. So it’s fine to choose the simplest cooking methods.
Cooking dishes with only three to five ingredients can be incredibly satisfying, allowing the inherent qualities of each component to shine through.
As we celebrate the 10th anniversary of NYT Cooking, subscribers have a chance to share recipes without a paywall, making home-cooking more accessible.
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