NYT Cooking: This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish.
This is a lighter, brighter version of the classic Italian pasta dish. 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 think you slaved for hours
Chocolaty, chewy and nutty—it’s everything we love about our dark chocolate walnut cookies. These babies are prime for dunking in a glass of ice-cold milk. The dough only takes 15 minutes to prepare, (Dark Chocolate Cookies)