NYT Cooking: Recipes and Cooking Guides

Mrouzia Lamb Shanks

By Nargisse Benkabbou

3 hours

Rose and Almond Ghriba

By Nargisse Benkabbou

45 minutes

Easy

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

By Yasmin Fahr

25 minutes

Salmon With Crushed Blackberries and Seaweed

By Sean Sherman

15 minutes

Keema (Spiced Ground Meat)

By Tejal Rao

1 hour

Gajjara Kosambari (Carrot Salad)

By Tejal Rao

5 minutes, plus soaking (optional)

Pressure Cooker Red Beans and Rice

By Sarah DiGregorio

1 3/4 hours

Easy

Chicken and Celery Salad With Wasabi-Tahini Dressing

By Sue Li

1 hour

Sautéed Scallops With Crushed Peppercorns

By David Tanis

30 minutes

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