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You can enjoy stone fruits now, coaxing even firm nectarines to tenderness by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
You can enjoy stone fruits now, coaxing even firm nectarines to tenderness by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
cooking.nytimes.com
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience
Ingredients:
saffron, chicken broth, olive oil, chicken thighs, chorizo, onion, garlic, rice, jumbo shrimp, peas, littleneck clams, parsley
cooking.nytimes.com
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
cooking.nytimes.com
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
www.delish.com
Take your basic Caesar salad to the next level.
Take your basic Caesar salad to the next level.
www.foodnetwork.com
Get Chestnut Soup With Fried Parsley Recipe from Food Network
Get Chestnut Soup With Fried Parsley Recipe from Food Network
Ingredients:
butter, onion, celery, carrot, garlic, chicken broth, bay leaf, chestnuts, heavy cream, dry sherry, crusts, saffron threads, parsley, cornstarch
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onions, converted rice, chicken broth, golden raisins, lemon, bay leaf, saffron, tabasco
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
www.foodnetwork.com
Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
Ingredients:
chicken breast, olive oil, butter optional, white vermouth, chicken broth, sage, mustard
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
Ingredients:
tamarind pulp, brown sugar, salt, red onion, green chile, ginger, mangos, mint, cilantro