NYT Cooking: Recipes and Cooking Guides

One-Pot Braised Chard With Gnocchi, Peas and Leeks

Melissa Clark

45 minutes

Classic Focaccia

Amelia Nierenberg, Caroline Fidanza

30 minutes, plus resting and rising

Salted-Caramel Rice Pudding

Samantha Seneviratne

35 minutes, plus cooling and chilling

Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms

Yewande Komolafe

40 minutes

Sheet-Pan Bibimbap

Eric Kim

35 minutes

Warm Roasted Carrot and Barley Salad

Hetty McKinnon

35 minutes

Garlic Chicken With Guasacaca Sauce

Yewande Komolafe

45 minutes

Healthy

Miso-Glazed Fish

Martha Rose Shulman

About 30 minutes

Fried Chicken Biscuits With Hot Honey Butter

Tejal Rao

1 1/2 hours, plus cooling

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