Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Ingredients

• 2 to 2 ½ pounds boneless pork shoulder, trimmed of more than 1/4-inch fat
• Kosher salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 10 garlic cloves, peeled and smashed
• 1 ½ teaspoons red-pepper flakes
• 3 (14-ounce) cans fire-roasted crushed or diced tomatoes
• 1 cup red wine
• 5 basil sprigs

Preparation

1. Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
2. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
3. Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
4. Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
5. Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.

1. Nov 19, 2017  Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here.Download the.
2. Sep 13, 2014  A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism―a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice.
3. Apr 14, 2020. All Digital Access: Basic + access to The New York Times Crossword and NYT Cooking. You also receive one bonus subscription to give to anyone you’d like. Cancel anytime. The NYTimes app requires certain permissions to provide you with the best possible reading experience. Here’s a little bit about what each one does.

Nov 19, 2014 Recently though, The New York Times announced the release of an iPad app version of their great NYT Cooking site.I was eager to try this one out, as I am a big fan of Mark Bittman’s how-to videos and have long been bookmarking NYT recipes.

Nytimes Cooking Recipes Tomato Soup

Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.

Ingredients

• 1 ½ cups heavy cream
• ½ cup granulated sugar
• 12 ounces dark chocolate, roughly chopped
• 4 large eggs, at room temperature
• ¼ cup strong (brewed) espresso (or very strongly brewed coffee)
• ¼ cup light or dark rum (or Marsala or brandy)
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Preparation

1. In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
2. Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
3. Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

Nytimes Cooking Recipes How To Download Free