New York Times’ Best of Half Baked Harvest Recipes

New York Times’ Best of Half Baked Harvest Recipes
new york times half baked harvest

Are you tired of the same old dinner routine? Are you looking for new and exciting recipes to spice up your meals? If so, then you need to check out Half Baked Harvest. This popular blog and cookbook is full of delicious recipes that are sure to please everyone at your table.

Half Baked Harvest was founded by Tieghan Gerard, a self-taught cook who lives in Colorado. Tieghan’s recipes are inspired by her love of fresh, seasonal ingredients and her passion for creating beautiful food. Her blog is full of stunning photos of her dishes, and her recipes are easy to follow and always turn out delicious.

If you’re looking for a new recipe to try tonight, then you need to check out Half Baked Harvest. You won’t be disappointed!

New York Times’ Best of Half Baked Harvest Recipes

In the realm of culinary artistry, the Half Baked Harvest reigns supreme, captivating food enthusiasts with their tantalizing recipes that tantalize taste buds and ignite culinary passions. The New York Times, the epitome of journalistic excellence, has bestowed its coveted seal of approval on a select few Half Baked Harvest gems, elevating them to the stratosphere of gastronomic greatness.

1. Autumn’s Bounty: Roasted Squash and Goat Cheese Crostini

Autumn's Bounty: Roasted Squash and Goat Cheese Crostini

Imagine a symphony of flavors dancing on your palate as you savor this autumnal delicacy. Tender roasted squash, creamy goat cheese, and a whisper of herbs harmonize perfectly atop crispy crostini. Prepare to be transported to a cozy cabin in the heart of nature with every delectable bite.

2. Winter’s Embrace: Creamy Tomato Soup with Grilled Cheese

Winter's Embrace: Creamy Tomato Soup with Grilled Cheese

As the winter wind howls, wrap yourself in culinary comfort with this heartwarming soup. Rich, velvety tomato broth embraces your taste buds, while a classic grilled cheese sandwich, oozing with melted cheddar, provides irresistible satisfaction. Prepare to banish the chill and indulge in this cozy sanctuary.

3. Spring’s Renewal: Strawberry Rhubarb Galette

Spring's Renewal: Strawberry Rhubarb Galette

Celebrate the arrival of spring with this vibrant and tantalizing galette. Sweet, juicy strawberries and tart rhubarb create a harmonious balance, while a flaky, buttery crust provides a delightful crunch. Each bite offers a burst of springtime freshness, reminding us that nature’s bounty is upon us.

4. Summer’s Sojourn: Watermelon Basil Salad

Summer's Sojourn: Watermelon Basil Salad

Quench your summer thirst with this refreshing and invigorating salad. Sweet, juicy watermelon mingles with aromatic basil, creating a taste sensation that transports you to a tropical paradise. A drizzle of tangy lime vinaigrette adds a burst of acidity, balancing the sweetness and creating a harmonious symphony of flavors.

5. Eternal Delight: Pumpkin Chocolate Chip Cookies

Eternal Delight: Pumpkin Chocolate Chip Cookies

Indulge in a timeless classic with these irresistible pumpkin chocolate chip cookies. The warmth of pumpkin spice and the irresistible allure of chocolate chips unite in perfect harmony. Each bite delivers a comforting and nostalgic experience, reminding us that the simple pleasures of life are often the most satisfying.


  1. What makes Half Baked Harvest recipes so special?
    Half Baked Harvest recipes are renowned for their innovative flavor combinations, rustic charm, and use of seasonal ingredients that showcase the beauty of nature’s bounty.

  2. How often does the New York Times feature Half Baked Harvest recipes?
    The New York Times has featured a select few Half Baked Harvest recipes, recognizing their exceptional culinary qualities and their ability to capture the essence of home cooking.

  3. Can I find these New York Times-featured recipes on the Half Baked Harvest website?
    Yes, most of the New York Times-featured Half Baked Harvest recipes can be found on the Half Baked Harvest website, along with many other tempting culinary creations.

  4. Are these recipes suitable for all skill levels?
    While some Half Baked Harvest recipes require a bit more experience in the kitchen, many are accessible to home cooks of all skill levels. With clear instructions and helpful tips, you can embark on your culinary adventure with confidence.

  5. What is the secret to perfectly roasted squash in the Autumn’s Bounty recipe?
    To achieve perfectly roasted squash, be sure to cut it into uniform pieces and toss it with a generous amount of olive oil and seasonings. Roast it at a high temperature, stirring occasionally, until it is tender and caramelized.

  6. Can I use any type of bread for the crostini in the Autumn’s Bounty recipe?
    Yes, you can use any type of bread you like for the crostini. A rustic sourdough or a crusty baguette will add a delightful texture and flavor to the dish.

  7. What is the trick to making a smooth and velvety tomato soup in the Winter’s Embrace recipe?
    To achieve a smooth and velvety tomato soup, use high-quality tomatoes and blend them until they are completely pureed. You can also pass the soup through a fine-mesh sieve to remove any remaining solids.

  8. Can I substitute the cheddar cheese in the Winter’s Embrace recipe for another type of cheese?
    Yes, you can substitute the cheddar cheese for any type of cheese you like. Monterey Jack, mozzarella, or even a combination of cheeses will create a delicious and flavorful grilled cheese sandwich.

  9. What is the key to a flaky and buttery crust in the Spring’s Renewal recipe?
    The key to a flaky and buttery crust is to use cold butter and work it into the flour until it resembles coarse crumbs. Be careful not to overmix the dough, as this will result in a tough crust.

  10. How can I make the Watermelon Basil Salad even more refreshing?
    To make the Watermelon Basil Salad even more refreshing, you can chill the watermelon and basil before assembling the salad. You can also add a squeeze of lime juice or a dash of sparkling water to the salad dressing.


The New York Times’ recognition of Half Baked Harvest recipes is a testament to the unparalleled creativity and culinary prowess of this beloved food blog. Whether you are a seasoned chef or a novice in the kitchen, these Half Baked Harvest recipes will inspire you to create unforgettable meals that will delight your taste buds and warm your soul.

We hope this journey through the pages of the New York Times and Half Baked Harvest has been as delightful for you as it has been for us. From the bustling streets of Manhattan to the cozy kitchens of upstate New York, the culinary adventures we’ve shared have painted a vibrant tapestry of flavors and inspirations. As we bid farewell to this chapter, we can’t help but feel a bittersweet sense of gratitude for the time we’ve spent together in this gastronomic wonderland.

The recipes we’ve presented are not merely instructions; they are invitations to explore the boundless possibilities of cooking. Each dish brings its own unique story, its own symphony of ingredients, and its own promise of a culinary experience that will linger in your memory long after the last bite is savored. We encourage you to venture beyond the confines of our words, to experiment with flavors, adapt techniques, and create your own culinary masterpieces inspired by the magic you’ve found here.

The journey of a thousand miles begins with a single step, and we hope that our culinary exploration has ignited a spark of inspiration within you. Whether you’re a seasoned chef or a novice home cook, we invite you to continue your culinary adventures, to push the boundaries of your palate, and to create a lifetime of memories around the table. The world of food is a vast and ever-evolving tapestry, and with each new experience, you have the opportunity to add your own unique thread. Bon app├ętit, dear readers, and may your culinary journeys be filled with joy, creativity, and a touch of the Half Baked Harvest magic.