To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year. Follow new york times cooking on instagram, facebook, youtube, tiktok and pinterest 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them
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Here are the dishes they've loved the most.
Welcome to our series on foundational cooking skills that will help you level up in the kitchen
View all recipes in cooking 101. You also add a few unpeeled garlic cloves at middle stage of cooking, or at the beginning, depending on how high the oven temperature is With the thyme, it makes just the perfect, nicely scented roast chicken sauce you fill find in french restaurants. The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy
For more chicken recipes, check out our easy chicken recipes for busy weeknights collection. I experimented with making the marinade and adding it to a crockpot with the chicken for about 4 hours and even when pan frying/cooking it after the chicken was pulled it was very bland and soggy in comparison to the normal recipe.
