Alison Santighian // DC Celine

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Washington DC  ·  Contractor by day, aspiring It Girl by night. Style. Fashion. It. http://dcceline.blogspot.com
Alison Santighian // DC Celine
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NYT Cooking: The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Years later he told me that that characterization made him laugh. “I was hardly upselling its virtues,” he said. The dish’s merits are, in fact, legion. You sear a whole chicken in butter and a lit...

The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Jamie Oliver’s Chicken in Milk - NYT Cooking

NYT Cooking: Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one ...

Slow Cooker Butter Chicken NYT Cooking: Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook:

NYT Cooking: This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.

Charred Cauliflower Stew: This vegetarian stew uses two different techniques — grilling (or broiling) and pickling — to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth

NYT Cooking: After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: "Bolognese.

NYT Cooking: It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines. In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors. Although bone-in ribs seem a bit more flavorful, boneless are also fine here. You can even use a combination of both if ...

Pork Stew With Pears and Sweet Potatoes Recipe - NYT Cooking

NYT Cooking: This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster...

This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless

NYT Cooking: I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.

I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the

NYT Cooking: This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and very chocolaty, with a spicy, peppery, burnt caramel tang.

NYT Cooking: This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts. The cake is rich, dense and very chocolaty, with a spicy, peppery, burnt caramel tang.