NYT Cooking: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. Rodgers’s technique, which involves drying and seasoning the c
Začátkem tohoto týdne jsme měli další z našich oblíbených Gastrokroužků a pro tentokrát se zaměřením na slovenskou kuchyni. Každý si určitě řekne, stejně jako my, že jsou to přece naši sousedi, takže to musí být poměrně lehké.
spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does.
Cold Sesame Noodles: Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine.