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Sign up for a New York Times Academic Pass » NYT Complimentary Access Instructions Mark Bittman’s five-star recipe makes four servings, but the custard-filled ramekins will keep in the fridge for a couple of days, and it’s not specified that those other three servings need to be for other people.Thanks to the efforts of the CUNY libraries, complimentary access to The New York Times and The Wall Street Journal digital editions are now available to anyone with a valid email address.

Or maybe it’s a stolen Saturday night, just you, your favorite holiday movie and a tortoiseshell-topped vanilla crème brûlée. Maybe it’s just a lazy morning in pajamas with never-ending coffee, tucking into Hetty Lui McKinnon’s kimchi potato hash and eggs. No worries if you can’t find tardivo - though it’s the chicory used by Mary Attea, the executive chef at Raf’s, endives would be an excellent substitute for this recipe adapted by Nikita Richardson (whose name you may recognize from our Where to Eat newsletter).Īnd while December weekends are usually surrendered to said holiday parties and festive gatherings, we hope that you’ve set aside some quiet time for yourself. If you’re on salad duty, this tardivo salad with pistachio and citrus is downright elegant and surprisingly easy to prepare.

(Vegetarians or vegans will want to check out this robust vegan jackfruit pernil, a recipe by Lyana Blount, adapted by Christina Morales.) They’ll be the first to go from the snack spread.įor something more substantial - though we would gladly make dinner out of appetizers, to be clear - Kay Chun’s recipe for pernil-style chicken thighs applies a garlicky, oregano-and-citrus rub to everyone’s favorite cut of chicken for a super flavorful sheet-pan dinner. (Yes, summer is in the drink’s name, but this refreshing mix of red wine and citrus soda is delightful year-round.) And you have several options for that family dinner: white chicken chili (above), shrimp tacos or this perfect eggplant Parmesan that’s already dressed in red and green.įeatured Collection Our Most Popular Recipes of 2023īack to that holiday party: How about some cacio e pepe cheese puffs? Julia Moskin adapted this recipe from one by Ina Garten, who based her recipe on one by the Brooklyn chef Missy Robbins, so you know these black-peppery puffs have been perfected. For that holiday party, how about roasted cauliflower with crispy Parmesan, which works as either a crowd-pleasing veggie side or part of an appetizer spread? For the cookie swap, you’ll want to refer to our 2023 Cookie Week recipes, but any sweet treat would be perfect paired with a bubbly tinto de verano. But these recipes have been such major hits with our readers that we figure we’re good to share them now. There are still many holiday parties and cookie swaps and family dinners to barrel through. Christopher Testani for The New York Times.

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