Daniel Storch
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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…

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

Asijská knedlíčková polévka – Kitchen story

Asijská knedlíčková polévka – Kitchen story

From soups and stews to patties, meatballs and veggie sides, the humble chickpea is incredibly versatile

Yotam Ottolenghi’s chickpea recipes - sweet potato and chickpea patties with coconut and apple salsa

If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.

Pasta With Anchovies, Garlic, Chiles and Kale Recipe - NYT Cooking ~ made Sept Next time I'll add more anchovies and wilt the kale a bit longer.

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.

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.

This recipe is by Florence Fabricant and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This recipe for 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 (Paleo Pork Stirfry)

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute 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 Just sauté the chicken breasts until they are lightly browned

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.

Vegetarian Meals You Can Cook in Less Than 30 Minutes is a group of recipes collected by the editors of NYT Cooking

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.