14+ New York Times Thanksgiving Squash Recipe 2017 Dive Into Deliciousness!
Published on: Mar 18, 2024
The New York Times has long been known for its impressive and diverse collection of recipes, and this Thanksgiving is no exception. As we gather around the table with our loved ones and give thanks for all that we have, the Thanksgiving squash recipe from The New York Times will surely be the star of the show. This 2017 recipe is a modern twist on a classic dish, featuring seasonal ingredients and bold flavors that are sure to please even the pickiest of eaters. Whether you are a seasoned cook or a novice in the kitchen, this recipe is professional and easy to follow, making it a perfect addition to your Thanksgiving menu.
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
First on our list is the iconic New York Times Chocolate Chip Cookies. This recipe has been tested and perfected by the New York Times for over 40 years and has gained a cult following. These cookies have a crispy exterior and a gooey, chocolatey center, making it a favorite for many.
Pro tip: Use high-quality chocolate chips for the best results.
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The New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you're looking for a twist on the classic chocolate chip cookie, try The New York Times Chocolate Chip Cookies. This recipe adds a sprinkle of sea salt on top of the cookies, giving it a sweet and salty combination that will leave you wanting more.
Pro tip: Use unsalted butter to control the saltiness of the cookies.
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New York Times Chocolate Chips Cookies {from Jacques...
Main Ingredients: Bread Flour, Baking Powder, Baking Soda, Coarse Salt
For a richer and more decadent chocolate chip cookie, try out the New York Times Chocolate Chips Cookies from renowned pastry chef Jacques Torres. This recipe uses bread flour and cake flour, resulting in a chewier and denser cookie.
Pro tip: Let the dough rest in the fridge for at least 24 hours before baking for a better flavor and texture.
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New York Times Chocolate Brownies
Main Ingredients: Unsalted Butter, Unsweetened Chocolate, Sugar, Vanilla
If you're a fan of fudgy and dense brownies, then the New York Times Chocolate Brownies are a must-try. This recipe uses a combination of cocoa powder and dark chocolate for a rich and intense chocolate flavor.
Pro tip: Use Dutch-processed cocoa powder for a deeper chocolate flavor.
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New York Times Rosemary Shortbread
Main Ingredients: All Purpose Flour, Granulated Sugar, Fresh Rosemary
For a savory and herb-infused dessert, try the New York Times Rosemary Shortbread. This recipe adds a twist to the classic shortbread by incorporating fresh rosemary for a unique and delicious flavor.
Pro tip: Use a sharp knife to cut the shortbread into even slices.
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That New York Times Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
For a cookie that's slightly crispy on the outside and chewy on the inside, try That New York Times Cookie. This recipe uses a combination of all-purpose flour and cake flour for a soft and tender texture.
Pro tip: Let the dough rest in the fridge for 36 hours for a more complex flavor.
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New York Times Chicken with Shallots
Main Ingredients: Unsalted Butter, Chicken Thighs, Fine Sea Salt, Pepper
For a savory and hearty main dish, try out the New York Times Chicken with Shallots. This recipe uses a whole chicken and shallots for a flavorful and juicy dish that will impress your dinner guests.
Pro tip: Use a meat thermometer to ensure that the chicken is cooked through.
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New York Times Pickleback Slaw (Vegan)
Main Ingredients: Green Cabbage, Red Cabbage, Carrots, Tart Apples, Vegan
For a tangy and refreshing side dish, try the New York Times Pickleback Slaw. This recipe uses a combination of cabbage, carrots, and pickles for a crunchy and flavorful slaw that pairs well with any meal.
Pro tip: Add some chopped dill pickles for an extra punch of flavor.
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New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you can't get enough of chocolate chip cookies, try this recipe for New York Times Chocolate Chip Cookies. This version uses a higher proportion of brown sugar for a chewier and more caramelized cookie.
Pro tip: Use a combination of chocolate chips and chunks for a variety of textures.
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New York Times’ Best Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you're looking for a simple and foolproof chocolate chip cookie recipe, try the New York Times' Best Chocolate Chip Cookies. This recipe uses only 6 ingredients and can be whipped up in no time.
Pro tip: Use a cookie scoop to ensure that all cookies are the same size for even baking.
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New York Times Italian Black Lentil Soup
Main Ingredients: Sweet Italian Sausage, Large Onion, Garlic Cloves
For a hearty and comforting soup, try the New York Times Italian Black Lentil Soup. This recipe uses black lentils, vegetables, and herbs for a flavorful and nutritious dish that is perfect for chilly nights.
Pro tip: Serve with crusty bread for dipping and soaking up the delicious broth.
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New York Times Vegan Chocolate Chip Cookies
Main Ingredients: All Purpose Flour, Kosher Salt, Baking Soda, Country
For a delicious and guilt-free treat, try the New York Times Vegan Chocolate Chip Cookies. This recipe uses coconut oil instead of butter and flaxseed meal as an egg substitute, making it suitable for those with dietary restrictions.
Pro tip: Use vegan chocolate chips for a completely plant-based cookie.
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The New York Times Chocolate Chip Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
This recipe for The New York Times Chocolate Chip Cookie is a favorite among home bakers. It uses a combination of cake flour and bread flour for a chewy and tender texture, and also calls for a sprinkle of sea salt on top for a perfect balance of flavors.
Pro tip: Use a mix of dark and milk chocolate chips for a more complex and balanced flavor.
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The Famous New York Times Plum Torte
Main Ingredients: Unsalted Butter, Granulated Sugar, Large Eggs, Plain
Last but not least, we have The Famous New York Times Plum Torte. This recipe has been published in the New York Times every September since 1983, and is a beloved dessert for its simplicity and deliciousness. It uses fresh plums and a sprinkle of cinnamon for a perfect end to any meal.
Pro tip: Serve with a scoop of vanilla ice cream for a decadent treat.
A Fresh Take on a Thanksgiving Classic
Seasonal Ingredients
What sets this squash recipe apart from others is its use of seasonal ingredients. Instead of the traditional sweet potato casserole or green bean casserole, this recipe features acorn squash, a fall favorite. The squash is roasted until tender and then filled with a delicious mixture of couscous, cranberries, kale, and goat cheese. Not only does this dish look beautiful on the table, but the combination of these flavors creates a truly unique and well-organized dish that will have your guests asking for the recipe.
Bold Flavors
While traditional Thanksgiving dishes often rely on heavy and rich flavors, this squash recipe takes a different approach. The combination of tangy cranberries, savory goat cheese, and hearty couscous creates a flavor profile that is both creative and unexpected. The acorn squash provides the perfect vessel for these bold flavors, and the dish is topped off with a sweet and tangy balsamic glaze that ties everything together. This dish is sure to be a hit with your family and friends, and will add a unique twist to your Thanksgiving feast.
Easy to Follow Recipe
One of the best things about this Thanksgiving squash recipe is that it is SEO-optimized for both experienced and novice cooks. The step-by-step instructions provided by The New York Times are clear and easy to follow, making this dish a stress-free addition to your Thanksgiving menu. The recipe also includes helpful tips and variations, allowing you to make it your own and cater to any dietary restrictions. With this HTML code, you can easily print out the recipe and have it on hand as you prepare your Thanksgiving meal.
In Conclusion
This 2017 Thanksgiving squash recipe from The New York Times is a must-try for anyone looking to add a modern twist to their holiday feast. With seasonal ingredients, bold flavors, and easy-to-follow instructions, this dish is sure to impress your guests and become a new Thanksgiving tradition. So this holiday season, give thanks for all that you have and indulge in this delicious and featured dish from The New York Times.
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