Sample recipes from The New York Times Cookbook

Eggs Florentine

This is a foremost luncheon dish. It may be prepared in advance and reheated quickly in a not oven. The dish is poached eggs on a bed of ...

(1 Votes)

Carrot Tzimmes

(1 Votes)

Spaghetti all' Amatriciana

The following dish is frequently listed on menus as spaghetti alia matriciana but it actually takes its name from the little town of Amat...

(1 Votes)


Croissants, the traditional French breakfast bread, can be made from several doughs. Here is one made with a yeast dough.

(1 Votes)


Marcel Proust immortalized these plain French sweets in Swann's Way when he wrote of them evocatively in a poetic passage that begins: "M...

(1 Votes)

Vanilla Pudding

(1 Votes)

Floating Island

This is one of the most delectable of desserts. Mounds of egg white are poached in milk, then the milk is made into an English cream. The...

(1 Votes)
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