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NYT Cooking: The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-fini...

NYT Cooking: The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-fini...

NYT Cooking: Blue butter – obviously fat on fat – is blue cheese for people who think they don’t like blue cheese: The butter tames the sharpness, and the cheese makes the butter lively and intense. Serve this sauce alongside a <a href="http://cooking.nytimes.com/recipes/1017618-blowout-rib-eye">grilled rib-eye</a> for a contemporary take on a classic steakhouse cut.

NYT Cooking: Blue butter – obviously fat on fat – is blue cheese for people who think they don’t like blue cheese: The butter tames the sharpness, and the cheese makes the butter lively and intense. Serve this sauce alongside a <a href="http://cooking.nytimes.com/recipes/1017618-blowout-rib-eye">grilled rib-eye</a> for a contemporary take on a classic steakhouse cut.

NYT Cooking: Scrambled Eggs with Chicken Livers

NYT Cooking: Scrambled Eggs with Chicken Livers

NYT Cooking: Soft Scrambled Eggs With Pesto and Fresh Ricotta

NYT Cooking: Soft Scrambled Eggs With Pesto and Fresh Ricotta

NYT Cooking: Scrambled Eggs with Chicken Livers

NYT Cooking: Scrambled Eggs with Chicken Livers

NYT Cooking: Yakitori Chicken With Ginger, Garlic and Soy Sauce

NYT Cooking: Yakitori Chicken With Ginger, Garlic and Soy Sauce

NYT Cooking: Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

NYT Cooking: Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap. Serve the pasta in small portions

NYT Cooking: Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap. Serve the pasta in small portions

NYT Cooking: Persian Chickpea and Chicken Dumplings

NYT Cooking: Persian Chickpea and Chicken Dumplings

NYT Cooking: In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and...

NYT Cooking: In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and...