NYT Cooking: If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Roasted Brussels Sprouts With Garlic

If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. (Photo: Andrew Scrivani for The New York Times)

7 Sauces That Taste Better Homemade - Ketchup, chimichurri, barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

7 Sauces That Taste Better Homemade

Even for peeps who know their way around - some awesome ideas- Happy Hour finder? Place for a breather to work quietly? Awesome.

9 apps to help you get the most out of New York City

9 apps to help you get the most out of New York City Even for peeps who know their way around - some awesome ideas- Happy Hour finder? Place for a breather to work quietly? If you appreciate arts and crafts you really will love this cool site!

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

Mark Bittman’s Eggplant Parmesan

The most minimalist eggplant Parmesan imaginable, really just an eggplant gratin with tomatoes. The perfect Meatless Monday treat.

NYT Cooking: These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

Sweet Potato Fries

NYT Cooking: These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and…

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (Ruby Washington/The New York Times)

No-Knead Bread

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time.

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