This marvelous dish from Christopher Kimball's Milk Street seems so simple, but one forkful and you will be gurgling with pleasure. 5 tablespoons butter, divided 8 medium garlic cloves, minced 1 teaspoon red pepper flakes 3/4 cup dry white wine 12 ounces spaghetti or … [Read more...]
Coconut Rice
From Tejal Rao of The New York Times who points out that Coconut Rice becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. The coconut milk really makes a big difference here. After … [Read more...]
Veggie Frittata
Adapted from More-Vegetable-Than-Egg Frittata in the New York Times, by Mark Bittman. Our beautiful Wild Hope Farm farm shares have made me approach cooking from a new angle, like those reality shows where chefs are given sets of odd ingredients and must incorporate them … [Read more...]
Potato, Green Bean, and Spinach Salad
From Martha Rose Shulman in The New York Times. This salad is incredibly good. In fact, you could say it's "lick your plate" good! 1 pound waxy potatoes, cut in 1-inch dice 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and … [Read more...]
Korean-Style Vegetable Pancakes
I think Maangchi is adorable and I love to watch her YouTube videos. The New York Times called Maangchi "YouTube's Korean Julia Child" and she has a cookbook too, Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. If you want a straightforward Maangchi video, … [Read more...]
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