Saturday, October 17, 2020

The Sheet-Pan Cauliflower Readers Love

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Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Saturday, October 17, 2020
The Sheet-Pan Cauliflower Readers Love

This weekend make Melissa Clark’s roasted cauliflower with pancetta, olives and crisp Parmesan (above), Yasmin Fahr’s spicy butternut squash pasta with spinach or J. Kenji López-Alt’s chicken and cabbage salad with miso-sesame vinaigrette. Find more recipes in the collection below.

 

Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
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Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
45 minutes, 2 main-dish servings or 4 side-dish servings
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
40 minutes, 4 servings
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Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
10 minutes, 2 to 4 servings (about 2 quarts)
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Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
45 minutes, plus cooling, 12 scones
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