~?~

~?~

Search Go Eric Kim James Ransom for The New York Times. Food Stylist: Barrett Washburne. Time 25 minutes Rating 4 (40) Notes Read community notes These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like. Featured in: Gochujang Is So Much More Than a Condiment Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn mo...

~?~

X Search By Sarah DiGregorio Yield 4 to 6 servings Time 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group David Malosh for The New York Times. Food Stylist: Simon Andrews. /.media-container Flavored with apple, sausage and mustard, t his slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simme...

X Search By Ali Slagle Yield 6 to 8 servings Time 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group David Malosh for The New York Times. Food Stylist: Barrett Washburne. /.media-container This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan undernea...

X Search By David Tanis Yield 16-18 pieces (about 4-6 servings) Time About 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group Fred R. Conrad/The New York Times /.media-container Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour — along with fresh corn. A ridiculously flavorful chutney , which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch. Featured in: Pakoras Give Buttered Ears A Rest . /.related-article /.topnote More + /.recipe-topnote-metadata /.intro Indian , Corn , Cornmeal , Spice , Appetizer , Side Dish , Vegetarian /#rec...

~?~