Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sam Sifton Our Newest Recipes Here they are: NYT Cooking's latest dishes, with more added every Friday afternoon. EmailShare on PinterestShare on FacebookShare on Twitter
Easy Spinach Dip With Garlic, Yogurt and Dill Melissa Clark 20 minutes, plus at least 30 minutes’ chilling
Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Naz Deravian 40 minutes, plus 2 to 24 hours’ marinating
Hindbaersnitter (Danish Raspberry Slices) Alexa Weibel, Brontë Aurell 1 hour, plus chilling, cooling and resting
Grilled Za’atar Chicken With Garlic Yogurt and Cilantro Melissa Clark 30 minutes, plus marinating time
Sweet and Sour Pork Cathy Erway, Brandon Jew, Noah Kopito 45 minutes, plus at least 2 hours’ marinating
Country Panzanella With Watermelon Dressing Nicole Taylor, Yewande Komolafe, Gabrielle E.W. Carter 30 minutes
Gâteau d’Hélène (Coconut Cake) Dorie Greenspan, Simone (Simca) Beck 1 1/2 hours, plus cooling and chilling