Cinnamon Toast Popcorn – Kids Cooking Classes NYC, New York City

Cinnamon Toast Popcorn – Kids Cooking Classes NYC, New York City

NYT Cooking: A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the sme...

NYT Cooking: A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the sme...

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The Truth About Obama and Israel - NYTimes.com  he did not "throw them under the bus" as mitty claims.

The Truth About Obama and Israel - NYTimes.com he did not "throw them under the bus" as mitty claims.

NYT Cooking: ​The French have a genius for cooking with vegetables. Even the humblest onion is transformed into something glorious in the hands of a Gallic cook. Ratatouille, one of jewels of Provençal cooking, is a fine example of that tradition. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

NYT Cooking: ​The French have a genius for cooking with vegetables. Even the humblest onion is transformed into something glorious in the hands of a Gallic cook. Ratatouille, one of jewels of Provençal cooking, is a fine example of that tradition. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

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NYT Cooking: The omelet is the egg taken to its very highest form. With nothing more than salt and the tiniest amount of butter added, the omelet celebrates the richness of eggs without distracting from their delicacy. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

NYT Cooking: The omelet is the egg taken to its very highest form. With nothing more than salt and the tiniest amount of butter added, the omelet celebrates the richness of eggs without distracting from their delicacy. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

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NYT Cooking: Where would French cuisine be without wine? It is as important in the pot as it is in the glass, the base of myriad stews and braises. One of the best is coq au vin, in which chicken is slowly simmered with red wine. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

NYT Cooking: Where would French cuisine be without wine? It is as important in the pot as it is in the glass, the base of myriad stews and braises. One of the best is coq au vin, in which chicken is slowly simmered with red wine. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

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Cooking classes at New York City starting at $39 at Cook & Go Culinary Studio: Learn and share an uninhibited Culinary experience

Cooking classes at New York City starting at $39 at Cook & Go Culinary Studio: Learn and share an uninhibited Culinary experience

NYT Cooking: Revered for its balance of sweet and savory flavors, the tagine journeyed from North Africa to France, a link to the country’s colonial past. The fragrant stew gradually found its way into home kitchens. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

NYT Cooking: Revered for its balance of sweet and savory flavors, the tagine journeyed from North Africa to France, a link to the country’s colonial past. The fragrant stew gradually found its way into home kitchens. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash.</span>

NYT Cooking: Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter. She declared her first bite "a morsel of perfection." Once you have had sole meunière, you will see why. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash...

NYT Cooking: Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter. She declared her first bite "a morsel of perfection." Once you have had sole meunière, you will see why. <span class="photo-video-credit">Photographs by Francesco Tonelli for The New York Times. Videos by Alexandra Eaton and Shaw Lash...

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