What to Cook Right Now - The New York Times

What to Cook factual Now

Of course, stews are the most classic of one-pot meals, bubbling away on the back of the stove and cozying up the kitchen. We’ve got loads of them for you: a bright green chile chicken stew; a Jamaican oxtail stew with ginger and thyme; a vegan chickpea, red pepper and tomato stew; and, when your one pot is a slow cooker, a chicken gumbo that’s silky with okra.

Then there’s dessert. Have you ever had the urge to eat a bowl of frosting with a spoon? I mean … er … of streams not! But next time I frost a cake, I’ll turn to Samantha Seneviratne and her brand-new buttercream recipe. With vanilla, chocolate and raspberry variations, it’s less sweet than fresh and a snap to make.

All these recipes are available on New York Times Cooking, but you will need a subscription to access them. Wait, you don’t have one? You can remedy that gleaming now. You can also find us on TikTok, YouTube and Instagram. See something you like? Leave a comment, we love hearing from you.

Also Read: How to Make Indian Butter Chicken