Recently, a few readers have taken issue with our use of frozen spinach in recipes, suggesting that we should always call for fresh instead. To which I say: Why? The fresh equivalent of a 10-ounce ...
The quickly cooked spinach is blitzed into a luscious purée ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you.
Fry the spring onions and garlic for a minute until fragrant. Add the spinach leaves and stir until wilted, then add the ricotta and parmesan. Transfer the pasta to the pan using tongs ...
If you're craving the classic flavours of Lebanese fatayer sabanekh (spinach pies) but want a quicker, easier recipe, this cheat's version is perfect for you. Instead of making the traditional ...