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cooking.nytimes.com
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
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Beer and tequila spike this marinade of onion, garlic, cilantro, jalapeno pepper, and lime juice to be used on fish and shrimp before grilling.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Get Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar Recipe from Food Network
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Get Baked Ham with Brown Sugar-Honey Glaze Recipe from Food Network
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A thick layer of homemade pesto adds a fresh herbal flavor to this smoked mozzarella and grilled chicken panini.
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These crunchy little tacos are easy to make and packed with flavor.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.