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New york times cooking offers subscribers recipes, advice and inspiration for better everyday cooking From proofing and shaping to boiling and baking, let claire saffitz show you the ins and outs of this breakfast favorite. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.

To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year. (see tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.) What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors.

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Get regular updates from new york times cooking, with recipe suggestions, cooking tips and shopping advice. By cooking the fish mostly on the skin side, then gently poaching the flesh side in sauce, you get shattering skin yielding to plush salmon Bottled clam juice, readily available at the grocery store, gives the creamy red sauce a seafood taste. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them

Here are the dishes they've loved the most. Always rinse beans before cooking, and check for stray rocks, twigs and leaves Leave substantial time for bean soaking (either overnight or using our shortcut method) and cooking If you are short on time, choose lentils or adzuki beans, which cook quickly and don’t need soaking.

Step 3 tie the legs together with kitchen string and tuck the wing tips under the body of the chicken

Scatter the onion slices around the chicken

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