Karolina Wróbel
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NYT Cooking: This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will thin...

NYT Cooking: This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will thin...

Leczo klasyczne | Kwestia Smaku

Leczo klasyczne | Kwestia Smaku

(Video) How to Decorate Christmas Cookies – Simple Designs for Beginners

(Video) How to Decorate Christmas Cookies – Simple Designs for Beginners

Burrito z wołowiną i ryżem po meksykańsku

Burrito z wołowiną i ryżem po meksykańsku

NYT Cooking: These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.

NYT Cooking: These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.

Sałatka z grillowanym kurczakiem, pomarańczą i orzechami pekan

Sałatka z grillowanym kurczakiem, pomarańczą i orzechami pekan

@andwhatelse

@andwhatelse

NYT Cooking: If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer <a hr...

NYT Cooking: If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer <a hr...

NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

NYT Cooking: Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble. But this recipe of mine, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps any longer. Its depth of flavor comes from using so many different chile types — fresh green jalapeños, earthy-sweet whole dried anchos, pure pasilla...

NYT Cooking: Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble. But this recipe of mine, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps any longer. Its depth of flavor comes from using so many different chile types — fresh green jalapeños, earthy-sweet whole dried anchos, pure pasilla...