When it comes to recipes, a beautiful photograph is more likely to influence one’s decision to make a dish than any name or description. It’s simple: If it looks good, you’re going to want to make it. But when NYT Cooking began in September 2014, only some of our 16,000 recipes included photographs, and many of those felt out of date or simply looked unappetizing.
Since then, our editors (often prompted by reader reviews or emails) have uncovered hundreds of recipes from the Times archives that have been restyled, rephotographed and reintroduced to our readers. Here are two of them. Easy and delicious, they’re the kind of dishes that are not only beloved but also apt to get you cooking more in the new year.
The first, Mark Bittman’s Greek-style broiled shrimp, initially ran in The New York Times Magazine in 2013. It is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve it alongside a hearty salad or with a stack of flatbread for an easy meal. In the original article, a roundup of shrimp recipes, Mr. Bittman suggested using wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”
Destined to become one of your favorite weeknight dishes, the second dish, spaghetti al limone, a creamy yet bright lemon pasta from the cookbook author Marlena Spieler, is simple and elegant. It first appeared in 2007. To make it, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream, and allow to simmer until it thickens slightly into a sauce. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn’t coming together.
Top with extra Parmesan if you desire (and we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.
Recipes: Greek-Style Boiled Shrimp | Spaghetti al Limone
Is there an old New York Times recipe that you love that isn’t in NYT Cooking? We want to hear about it. Email us at firstname.lastname@example.org.