One-Pot Vegetarian Spicy Red Beans Are #1

Punjabi-style beans, sheet-pan gnocchi and more recipes.

View in Browser Add nytdirect@nytimes.com to your address book. Gentl and Hyers for The New York Times (Photography and Styling) Saturday, May 9, 2020 One-Pot Vegetarian Spicy Red Beans Are #1 The week’s most popular dishes include Tejal Rao’s Punjabi-style red beans with cream or mozzarella (above), Samin Nosrat’s big lasagna and Melissa Clark’s rhubarb custard bars. Find more recipes in the collection below.   Con Poulos for The New York Times. Food Stylist: Simon Andrews. Recipes for the Weekend   Gentl and Hyers for The New York Times (Photography and Styling) Baked Rajma (Punjabi-Style Red Beans With Cream) Tejal Rao 1 hour, 4 servings   Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Sheet-Pan Gnocchi With Asparagus, Leeks and Peas Susan Spungen 30 minutes, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Rhubarb Custard Bars Melissa Clark 1 1/2 hours, plus cooling, 1 (9-inch) square pan   Aya Brackett for The New York Times The Big Lasagna Samin Nosrat About 2 1/2 hours, One 9-by-13-inch lasagna (8 to 12 servings) ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018