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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 In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter…

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 In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter…

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie It is perfect for an evening with family and friends Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie It is perfect for an evening with family and friends Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the…

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the…

Grilled steak ratatouille & saffron rice

Grilled steak ratatouille & saffron rice

Mikyna v kuchyni: Domácí Harissa

Mikyna v kuchyni: Domácí Harissa

Learning to make tortilla española from the owners of Despaña, Manhattan’s Spanish-food emporium.

Learning to make tortilla española from the owners of Despaña, Manhattan’s Spanish-food emporium.

Thai Chicken Recipe

Thai Chicken Recipe

NYT Cooking: Cacio e Pepe

NYT Cooking: Cacio e Pepe

The Italian Dish - Posts - From Rome - Bucatini all' Amatriciana

The Italian Dish - Posts - From Rome - Bucatini all' Amatriciana

The 20 Most Popular Recipes of 2014 is a group of recipes collected by the editors of NYT Cooking

The 20 Most Popular Recipes of 2014 is a group of recipes collected by the editors of NYT Cooking