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Collection by Jun Belen

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Jun Belen
NYT Cooking: The men who ruled the world in the late or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred. Cassoulet, Artichoke Chicken, Stuffed Mushrooms, Stuffed Peppers, Cooking Recipes, Healthy Recipes, Cooking Corn, Oven Cooking, Cooking Videos

NYT Cooking: The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred.” It took a female editor to look at the hundreds of easy-to-follow recipes and say, “Hallelujah!” Since its publication in 1960, Bracken’s iconic book, which cele...

NYT Cooking: These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, Slow Cooker Desserts, Cookie Recipes, Dessert Recipes, Shortbread Recipes, Dishes Recipes, Cookbook Recipes, Chocolate Belga, Salted Butter, Peanut Butter

NYT Cooking: These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on...

Baked Rice With Chicken and Mushrooms Recipe - NYT Cooking Kimchi, Enchiladas, Ratatouille, Broccoli, Stuffed Mushrooms, Chicken Mushrooms, Chicken Rice, Chicken And Mushroom Casserole, Baked Chicken

NYT Cooking: This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach...

Tuscan Farro Soup - NYT Cooking: Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results. Farro Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Cooking Videos, Cooking Pork, Cooking Tips, Cooking Classes, Desserts

NYT Cooking: Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

NYT Cooking: This succulent chicken recipe came to The Times from Amanda Hesser in but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Creamed Mushrooms, Stuffed Mushrooms, Stuffed Peppers, Winner Winner Chicken Dinner, Mushroom Chicken, Chanterelle Mushroom Recipes, Chicken Seasoning, Canned Chicken, Cream Recipes

NYT Cooking: This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.

NYT Cooking: This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese.ADD LEMON JUICE, ZEST and CREAM Giada De Laurentiis, Pasta Recipes, Cooking Recipes, Cooking Kale, Chef Recipes, Cooking Tips, Recipies, Kale Pasta, Vegetarian Recipes

NYT Cooking: This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to...

Nyt cooking: with a chewy chocolate chunk-studded base and h Picnic Desserts, Just Desserts, Dessert Recipes, Peanut Brownies, Brunch, Brownie Bar, Pudding, Vegetarian Chocolate, Dessert Bars

NYT Cooking: With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.

NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. Pasta Recipes, Chicken Recipes, Cooking Recipes, Healthy Recipes, Chicken Meals, Chicken Mushroom Pasta, Chicken Mushrooms, One Pot Dinners, Creamy Pasta

NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the past...

Gatlicky Chicken Thighs: 5 ingredients and the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce. Chicken Thights Recipes, Chicken Recipes, Bon Appetit, Cooking Recipes, Healthy Recipes, Skillet Recipes, Grilling Recipes, Lime Recipes, Winner Winner Chicken Dinner

NYT Cooking: These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

NYT Cooking: Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble. But this recipe of mine, refined over years of… Great Chili Recipes, Soup Recipes, Cooking Recipes, Biryani, Korma, Chipotle, Texas Chili, Sandwiches, Potlucks

NYT Cooking: Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauc...

NYT Cooking: This spiced version of the traditional English dish was developed… English Dishes, Meat Recipes, Cooking Recipes, A Food, Good Food, Souffle Dish, Food Mills, Main Meals, Ground Beef

NYT Cooking: This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.

Love this lighter and easier version of Coq au Vin from Nigella! Poulet Au Riesling, Coq Au Reisling, Healthy Recipes, Cooking Recipes, Nytimes Recipes, Cooking Games, Healthy Foods, Simple Recipes, Biryani

NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all tho...

Cinco de Mayo Desserts is a group of recipes collected by the editors of NYT Cooking Cupcakes, Cupcake Cakes, Cakes By Melissa, Coconut Icing, Cake Recipes, Dessert Recipes, Tres Leches Cake, Evaporated Milk, Condensed Milk

NYT Cooking: Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit t...

Homemade Nutter Butters served at Bouchon Bakery, Thomas Keller& restaurant in the Time Warner Center It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. Thomas Keller, Nutter Butter, Salted Butter, Peanut Butter Sandwich Cookies, Peanut Butter Frosting, Croissants, Crackers, Cookie Recipes, Dessert Recipes

NYT Cooking: This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the bakin...

Here& a lively twist on the traditional chicken wing Just grill or broil the wings until they& cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice Return to the grill or oven until they& crisp Roasted Chicken Wings, Cooking Chicken Wings, Chicken Wing Recipes, Smoked Chicken, Butter Chicken, Thai Peanut Chicken, Chicken Satay, Barbecue Chicken, Cookout Appetizers

NYT Cooking: Here's a lively twist on the traditional chicken wing. Just grill or broil the wings until they're cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice. Return to the grill or oven until they're crisp. You might never go back to Buffalo.

NYT Cooking: Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require… Cooking Time, Cooking Recipes, Healthy Recipes, Meat Recipes, Top Recipes, What's Cooking, Chicken Diavolo Recipe, I Love Food, Good Food

NYT Cooking: Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.

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