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What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. Get regular updates from new york times cooking, with recipe suggestions, cooking tips and shopping advice. To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
Welcome to our series on foundational cooking skills that will help you level up in the kitchen Follow new york times cooking on instagram, facebook, youtube, tiktok and pinterest View all recipes in cooking 101.
1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them
Here are the dishes they've loved the most. Any guidance on cooking times for a 14 pound bird Is additional time just added at the lower temperature, or some at the initial high temp? Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon.
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