Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Editors’ Collection Project Cooking What to cook when you’ve got some time on your hands. EmailShare on PinterestShare on FacebookShare on Twitter
Tomato Pie Mari Uyehara, Cathy Lo, Joe Beddia, Pizzeria Beddia 2 hours 15 minutes, plus about 28 hours’ fermenting, rising and resting
Norinj Pilau (Rice With Candied Orange Peel, Saffron and Lamb) Ligaya Mishan, Shazia Saif Naimi, Ethan Frisch 4 1/2 hours
Epis Braised Beef Short Ribs Brett Anderson, Gregory Gourdet About 3 1/2 hours, plus overnight marinating
Chocolate-Cherry Sourdough Bread Tejal Rao, Francisco Migoya, Nathan Myhrvold 1 hour 30 minutes, plus about 20 hours' rising
Pear and Almond Danish Braid Samantha Seneviratne 1 hour, plus several hours for resting and making dough
Red Wine-Braised Short Ribs With Lemongrass and Soy Emily Weinstein, Marcus Samuelsson, April Reynolds, Roy Finamore About 3 hours