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A year of recipes from New York Times Cooking.
It’s the best of the best: the tastiest recipes from the most authoritative source, delivered daily. Curated by New York Times Cooking’s expert editors and authors, including Sam Sifton, David Tanis, Melissa Clark, Yotem Ottolenghi, Millie Peartree, and more, this calendar answers the age-old question—what’s for dinner? For a winter Sunday, there’s a hearty Dijon and Cognac Beef Stew. Luscious Maple-Baked Salmon for a quick but elegant weekday dinner, perfect for guests or when you want something a little more special. A bursting-with-flavor Almond Cake with Saffron and Honey, and hundreds more recipes for unforgettable meals, snacks, and desserts. Each recipe includes approximate time from start to finish, number of portions, and easy-to-follow instructions. It’s the perfect gift for anyone seeking inspiration in the kitchen. Printed on responsibly sourced paper and 100% recyclable.

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On Sale: Aug 8, 2023
Page Count: 640 pages
Publisher: Workman Publishing Company
ISBN-13: 9781523524099

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The New York Times

About the Author

WILL SHORTZ has been the puzzle master for NPR’s Weekend Edition Sunday since the program’s start in 1987. He’s also the crossword editor of The New York Times, the former editor of Games magazine, and the founder and director of the American Crossword Puzzle Tournament (since 1978). He is the only person in the world to hold a college degree in Enigmatology, the study of puzzles, which he earned from Indiana University in 1974. He lives near New York City.

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