Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal)
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...
Yakitori Chicken Recipe Ingredients: 8 or 16 bamboo skewers, soaked in water for ½ hour or more Sauce: 1 cup saki ½ cup mirin 2 garlic cloves, pressed 1 teaspoon minced fresh ginger ½ teaspoon crushed red pepper flakes 3 tablespoons sugar 2
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
From our collaboration with Ethnicraft, the Flat Coffee Table is made of solid French oak and features two gliding drawers that seamlessly blend into the sleek lines of the beautiful piece. This timeless piece is made in Belgium.
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness. Moist Gingerbread Cake With Lemon Glaze - NYT Cooking