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8 oz / 225 g dried bucatini

2 tbsp / 30 g unsalted butter

1/2 cup / 50 g freshly grated Pecorino Romano (plus more for garnish)

1/2 tsp cracked black pepper (toasted)

Recipes people have turned into tables. Take one, scale it, cook from it.

Sweet Pizza Bread Soup Pasta Rice & grains Salad Breakfast Drinks Vegetables Sauce & dipChicken Beef Pork Seafood Lamb Eggs Cheese Tofu & beansVegan Quick Surprise me

LanguageEnglish ×

3580 recipes in English · clear

Creamy Butternut Squash and Coconut Noodle Soup

30 min12 ingredients4 servings

Christian Reynoso · cooking.nytimes.com

Copycat McDonald's Chicken McNuggets

11 ingredients

itsahero.com

Spaghetti Carbonara Without Bacon
25 min6 ingredientsServes 4
Maggie Turansky · nofrillskitchen.com

Italian Wedding Soup

45 min24 ingredients12 servings

Laura Kanya · soupercubes.com

Creamy Pesto Chicken Orzo Casserole (with Zucchini)

30 min + overnight freeze12 ingredientsMakes 9 servings (six 2-cup portions)

Laura Kanya · soupercubes.com

Honey-Teriyaki Sauce

20 min9 ingredientsMakes about 6 cups

soupercubes.com

Chicken Fried Rice

20 min17 ingredients4, 4-5 people as a side

Nagi · recipetineats.com

Cinnamon Apple Rhubarb Pie
1 hr 5 min5 ingredients8 slices
Jane and Sonja · sustainmycookinghabit.com

Chicken Pot Pie Soup

20 min13 ingredientsServes 4

Alyssa Pacheco, RD · pcosnutritionistalyssa.com

Slow Roasted Rosemary Garlic Lamb Shoulder
4 hrs 20 min (mostly roasting)13 ingredientsServes 4
Nagi | RecipeTin Eats · recipetineats.com

Coconut Chicken Curry With Tomatoes and Corn

40 min11 ingredients4 servings

Ali Slagle · cooking.nytimes.com

Fluffy Yellow Layer Cake

1 hr 20 min + 1 hr 40 min cooling12 ingredientsServes 10 to 12 (Makes two 9-inch cake layers)

America's Test Kitchen · americastestkitchen.com

Buttercream Frosting
5 ingredientsMakes about 4 cups
America's Test Kitchen · americastestkitchen.com

Chorizo, New Potato & Haddock One-Pot

25 min8 ingredients

Jane Hornby · bbcgoodfood.com

Buttery Summer Squash with Caramelized Lemon and Burrata

30 min13 ingredientsServes 4 to 6

Ben Mims · americastestkitchen.com

Southern-Style Cornbread

30 min10 ingredientsMakes one 8-inch skillet

America's Test Kitchen · americastestkitchen.com

Bún Thịt Nướng (Vietnamese Grilled Pork & Rice Noodles)

4 hrs 45 min (mostly marinating)18 ingredients4 bowls

hungryhuy.com

Cacio e Pepe
20 min4 ingredients2
Jenny Park · spoonforkbacon.com

Chicken Galbi Noodle Salad

25 min14 ingredients4 servings

Kay Chun · cooking.nytimes.com

Tabouli Salad

40 min + 30 min chill9 ingredientsServes 6

Suzy Karadsheh · themediterraneandish.com

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3 tablespoons / 45 ml vegetable oil
1 to 1¼ pounds / 450 to 565 g peeled butternut squash, cut into 1-inch chunks
Salt
2 tablespoons red or yellow curry paste
1 (3-inch) piece ginger, grated (about 3 tablespoons)
1 teaspoon ground turmeric
2 (13-ounce / 400 ml) cans full-fat coconut milk
2 to 3 cups / 480 to 720 ml vegetable or chicken stock

3/4 cup / 180 ml mayonnaise
1/4 cup / 60 ml sweet pickle relish
2 tsp Dijon mustard
1 tsp paprika
1/2 tsp granulated sugar
1/2 tsp onion powder
1/4 tsp beef bouillon
1/4 tsp garlic powder

2 pounds / 900 g ground chicken
2 eggs, divided
2 teaspoons / 12 g kosher salt
1 cup / 130 g cornstarch
1 cup / 240 ml water
1 1/2 tablespoons / 10 g onion powder
1 1/2 tablespoons / 13 g garlic powder
1 tablespoon / 7 g paprika

1 egg
2 egg yolks
100 g / 3.5 oz pecorino romano cheese, finely grated
500 g / 1 lb spaghetti
4 cloves garlic, crushed
2 tbsp olive oil

1 lb / 450 g ground beef (85%)
1 large egg
1/2 cup / 115 g Italian breadcrumbs
1/4 cup / 25 g freshly grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup / 15 g finely chopped fresh parsley
3/4 tsp sea salt

2 russet potatoes, sliced into 1/4-inch sticks
Extra-virgin olive oil, for drizzling
Sea salt

16 cups / 3.8 L water
1 tablespoon sea salt (for boiling water)
2 cups / 200 g dry orzo pasta
2 tablespoons / 30 ml extra-virgin olive oil (for searing chicken)
1½ pounds / 680 g boneless skinless chicken breasts or thighs, cut into 1-inch pieces
½ teaspoon sea salt (for chicken)
½ teaspoon freshly ground pepper
1 tablespoon / 15 ml extra-virgin olive oil (for vegetables)

1 cup / 240 ml soy sauce
4 cups / 960 ml water
1¼ tablespoons / 18 g brown sugar
3 cloves garlic, crushed
1 tablespoon / 6 g ginger, minced
6 tablespoons / 90 ml honey
½ cup / 120 ml cold water
4 teaspoons / 13 g corn starch

¾ cup / 180 ml tahini
⅓ cup / 80 ml lemon juice
½ cup / 120 ml cold water
½ teaspoon salt
½ teaspoon cumin
2 (15.5 oz / 440 g) cans garbanzo beans, rinsed and drained
⅓ cup / 80 ml olive oil

2 tablespoons orange juice
juice of 1 lime, about 1 tablespoon
2 tablespoons taco seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt

1 tbsp oil (for the egg)
2 eggs, lightly whisked
1/2 tbsp oil (for the bacon & vegetables)
120 g / 4 oz bacon, excess fat trimmed, chopped
1/2 onion, finely chopped
2 garlic cloves, minced
1 small carrot, peeled and diced 0.75cm / 1/3"
1/2 cup frozen corn

1 pastry for double crust pie, 9 inches (frozen or handmade)
2 cups / 240 g chopped rhubarb (fresh or frozen)
2 cups / 240 g chopped apples
1 tsp ground cinnamon
1/2 cup / 100 g granulated sugar

2 tbsp / 30 g butter
1 medium onion, diced
3 cloves garlic, minced
3 tbsp / 24 g all-purpose flour
4 cups / 960 ml chicken broth (low sodium)
1 cup / 240 ml milk of choice
32 oz / 900 g frozen mixed vegetables (carrots, peas, corn, green beans)
3 cups / 420 g rotisserie chicken, shredded

1.8 kg / 3.5 lb lamb shoulder, bone in
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered
1 head garlic, cut in half horizontally
3 garlic cloves, cut into slivers
8 sprigs rosemary

3 tablespoons coconut or neutral oil, such as avocado
1 yellow onion, coarsely chopped
4 garlic cloves, coarsely chopped
1 (2-inch) piece ginger, coarsely chopped
1 ½ to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon curry powder
1 (14-ounce) can full-fat coconut milk
1 pint cherry or other small tomatoes

2 1/2 cups (10 oz/283 g) cake flour, plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups sugar (for flour mixture)
10 tablespoons (1 1/4 sticks) / 140 g unsalted butter, melted and cooled slightly
1 cup / 240 ml buttermilk, room temperature
3 tablespoons / 45 ml vegetable oil

4 large eggs
1 cup (7 oz/198 g) granulated sugar
2 tsp vanilla extract
Pinch table salt
1 lb (454 g) unsalted butter (4 sticks), softened, each stick cut into quarters

1/2 cup / 120 g fine bulgur wheat, soaked and drained
4 firm Roma tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, stems partially removed, washed, dried, very finely chopped
12–15 fresh mint leaves, stems removed, washed, dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt to taste
3–4 tbsp / 45–60 ml lime juice

1 tbsp / 15 ml extra-virgin olive oil, plus extra to serve
50 g chorizo, peeled and thinly sliced
450 g salad or new potatoes, sliced
3 tbsp / 45 ml dry sherry (for potatoes)
good handful cherry tomatoes, halved
20 g bunch parsley, chopped (most, for pan)
2 skinless thick fillets white fish (haddock)
1 tbsp / 15 ml dry sherry (for fish)

2 tablespoons unsalted butter (for croutons)
2 ounces rustic bread, torn into rough ½-inch pieces
¼ teaspoon red pepper flakes
¼ teaspoon table salt (for croutons)
1 tablespoon unsalted butter (for lemon)
½ lemon, trimmed, thinly sliced, finely chopped
¼ teaspoon table salt (for lemon)
2 tablespoons unsalted butter (for squash)

4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1/3 cup / 80 g yellow cornmeal, preferably stone ground
1/3 cup / 80 ml water (rapidly boiling)
3/4 cup / 180 ml buttermilk
1 large egg, beaten lightly
remaining yellow cornmeal, preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt

3 tbsp minced shallot
3 tbsp minced garlic
1/4 cup / 50 g granulated sugar
3 tbsp / 45 ml neutral cooking oil
1.5 tbsp / 22 ml fish sauce
1/2 tbsp / 7 ml caramel color
1/2 tbsp / 3 g ground black pepper
1.5 lb / 680 g pork shoulder, sliced thin

12 oz / 340 g Korean sweet potato glass noodles
6 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons turbinado or light brown sugar
3 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound / 450 g ground chicken