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What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths for variation, try using other vegetables in the base and swapping in sweet. To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
When you’re wiped out or short on time, these easy recipes for meatloaf, chili, pasta and more will save you. Melissa clark is a food reporter and columnist for the new york times and nyt cooking, for which she creates recipes, hosts videos and is one of the writers of the cooking newsletter. Browse our dinner recipes collections by the editors of nyt cooking.
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Here are the dishes they've loved the most. Step 3 tie the legs together with kitchen string and tuck the wing tips under the body of the chicken Scatter the onion slices around the chicken (see tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
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