Laura Antoniou

Laura Antoniou

www.lantoniou.com
Writer. Speaker. Teacher. Kvetch!
Laura Antoniou
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[This is the text of the book review from episode 47.]  This episode’s book review is The Reunion by Laura Antoniou. As mentioned in the previous episod

[This is the text of the book review from episode 47.] This episode’s book review is The Reunion by Laura Antoniou. As mentioned in the previous episod

Beef Short Rib Ragu | Cook's Illustrated

A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

Foolproof Instant Pot Greek Yogurt Recipe (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

NYT Cooking: These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be...

NYT Cooking: These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an cook and baker who remembers her mother making something similar when the family lived in Iraq.

NYT Cooking: French Almond Macaroons

This recipe is by Julia Moskin and takes 30 minutes, plus resting and cooling. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.

NYT Cooking: This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar