Cora Buhlert

Cora Buhlert

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Bremen. Germany  ·  Cora Buhlert is a writer, teacher and translator from Bremen in North Germany.
Cora Buhlert
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NYT Cooking: This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most...

The New York Times Cooking is the best recipe discovery site for browsing years of Times recipes, searching for your favorite ingredients, and watching how-to Cooking videos.

Meera Sodha’s leek, mushroom, kale and pea subji.

Meera Sodha’s leek, mushroom, kale and pea subji.

Meera’ Sodha’s Gujarati potato cabbage curry

Meera’ Sodha’s Gujarati potato cabbage curry

NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean con...

NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chi

Gumbo Z'herbes

This gumbo, sometimes called green gumbo, is often dubbed the king of the gumbos. Sometimes made with a roux, sometimes not, it's always made with assorted greens.

Pasta Sauce Raphael - A bold and zesty pasta sauce from The Silver Palate Cookbook. This is delicious served hot or cold!

Pasta Sauce Raphael - A bold and zesty pasta sauce from The Silver Palate Cookbook. This is delicious served hot or cold! ♥ A Family Feast

NYT Cooking: Turkey Biryani

This recipe is by David Tanis and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: Turkey tikka masala

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give