Recipe: Roasted shrimp cocktail with aioli || Photo: Andrew Scrivani for The New York Times
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Roasted Shrimp Cocktail with Aioli - Vital Choice Wild Seafood & Organics
Roasted Shrimp Cocktail With Aioli, Melissa Clark NYTimes
The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.
Recipe: Brussels Sprouts With Bacon and Chiles || Photo: Francesco Tonelli for The New York Times
Garlic Clove, Kosher Salts, Brussels Sprouts, Fatty Cues, Cues Brussels, Maple Syrup, New York Times, Francesco Tonelli, Brussel Sprouts
Fatty ’Cue Brussels Sprouts
Cue Brussels Sprouts 2 Thai bird chilies, stems removed 2 garlic cloves 2 small shallots 4 ounces double-smoked bacon, cut crosswise into thin strips 1 tablespoon coriander seeds, crushed 1 pound brussels sprouts, trimmed and halved Kosher salt 1/4 cup chicken broth 1 tablespoon maple syrup
Roasted carrots with parsley and thyme. Photo: Andrew Scrivani for The New York Times
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Cantinho Vegetariano: Cenouras Assadas com Salsa e Tomilho (vegana)
Herb Roasted Carrots
Tuscan Style Herb-Roasted Carrots Recipe ~ with oregano and rosemary
Roasted leeks and potatoes vinaigrette. Photo: Andrew Scrivani for The New York Times
Eggs, White Wines, Olive Oils, Leek Salad, Roasted Potatoes, Vinaigrette Recipe, Wide Stripes, Healthy Recipe, New York Time
roasted leeks and potatoes vinaigrette recipe
2 leeks,1 pound fingerlings,1/2 c white wine,Salt+pepper,1/4 c olive oil, 1 tblsp vinegar,1 tblesp lemon juice, 2 boiled eggs,1 tblsp parsley.Oven 400°. Leeks+potatoes tossed with wine,salt, pepper+2 tblsp oil,cover+roast 30 min Uncovered at 450° 15 min. Remove+add other. 2. Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.
Recipe: Arugula and avocado salad with bagna cauda dressing || Photo: Andrew Scrivani for The New York Times
Valentine'S Day, Bagna Cauda, Andrew Scrivani, Avocado Salads, Cauda Dresses, Melissa Clark, Arugula Salad, New York Times, Food Salad
Arugula and avocado salad with bagna cauda dressing. Photo: Andrew Scrivani for The New York Times
A Valentine’s Day Meal at Home - arugula salad + 1ingredient chocolate mousse
Avocado and Arugula Salad with Bagna Cauda Dressing
Arugula and Avocado Salad with Bagna Cauda Dressing by Melissa Clark
Recipe: Rhubarb ice cream with a caramel swirl || Photo: Andrew Scrivani for The New York Times
Chicken Recipe, Ice Cream Maker, Ice Cream Recipes, Caramel Swirls, Desserts Frozen, New York Times, Icecream, Caramel Ice, Rhubarb Ice
Ooh la la. If we try to make icecream again...this one looks really good (NYTimes recipe).
Rhubarb caramel ice cream...very much makes me want an ice cream maker!
Rhubarb ice cream with caramel swirl - New York Times
Rhubarb caramel ice cream recipe, yes please. NYTimes.com
rhubarb ice cream with a caramel swirl? definitely firing up the ice cream maker....
Recipe: Pickleback slaw || Photo: Andrew Scrivani for The New York Times
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Leave out the nasty mayo and then it qualifies as tasty food. Plain yogurt is a good substitute for mayo.
14 Fresh Slaw Recipes to Add Crunch to Your Lunch via Brit + Co.
Pickleback Slaw by Sam Sifton
Recipe: Fresh ham With maple-balsamic glaze || Photo: Andrew Scrivani for The New York Times
Andrew Scrivani, Food, Sam Sifton, Keys West, Fresh Hams, Maple Balsamic Glaze, New York Times, Nytimes Com, Hams Cooking
A Fresh Take on Easter - crispy ham with maple balsamic glaze / recipe Sam Sifton : photo Andrew Scrivani
Sam Sifton, "A Fresh Take on Easter," The New York Times (15 April 2014). Fresh-ham perfection involves scoring the skin in a diamond pattern, rubbing in salt and pepper, then roasting slowly. Finish with a maple-balsamic glaze and serve with baked beans and pickleback slaw. Photo by Andrew Scrivani.
Norman Van Aken, the Miami chef and restaurateur, will spend Easter weekend this year with family, he said, in Key West, where his career began. On the menu: “Ham for a horde.” “It’s an old Key West recipe that we put a spin on with a rum and sugar and black pepper glaze,” he said. “A fresh ham cooked low and slow until we add the paint at the end.”
Recipe: Lime squares with raw sugar shortbread || Photo: Adriana Zehbrauskas for The New York Times
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Lime Squares With Raw Sugar Shortbread - NYT Cooking
Lime squares with raw sugar shortbread recipe Photo: Adriana Zehbrauskas for The New York Times
Lime squares with piloncillo + chamomile shortbread.
Recipe: Crisp potato cake (Galette de pomme de terre) || Photo: Francesco Tonelli for The New York Times
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Crisp Potato Cake (Galette de Pomme de Terre) by Harold McGee | The New York Times | A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness. #potatoes #recipe
Recipe: Denver chocolate sheet cake || Photo: Daniel J. van Ackere for The New York Times
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Denver chocolate sheet cake recipe (Photo: Daniel J. van Ackere for The New York Times)
Denver chocolate sheet cake || Photo: Daniel J. van Ackere for The New York Times || Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. The recipe came to The New York Times in 2003 from the Denver chapter: a chocolate sheet-cake recipe of tremendous moistness, easy to make #chocolate #cake #recipe
Recipe: Spanish asparagus revuelto || Photo: Fred R. Conrad/The New York Times
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In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
Spanish Asparagus Revuelto from the New York Times Now that's #different! #wahm #sahm #freedom http://www.sharonljmoore.com
Spanish Asparagus Revuelto - Olive oil 2 peeled garlic cloves, plus 1/2 teaspoon minced garlic 2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes Salt and pepper 2 ounces diced Spanish chorizo 1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths 1 bunch green onions, chopped 8 large eggs, beaten 1/2 teaspoon pimentón 2 tablespoons roughly chopped parsley
Spanish Style Asparagus
Spanish asparagus recipe
Recipe: Green mashed potatoes || Photo: Gabe Johnson/The New York Times
Mark Bittman, Complete Recipe, Mashed Potatoes, Food, Italian Potatoes, Dandelions Green, Cooking Green, Green Mashed, Favorite Recipe
Green Mashed Potatoes--potatoes with cooked greens
* Green Mashed Potatoes * One of my favorite recipes from Mark Bittman.
Green Mashed Potatoes - mashed potatoes with dandelion greens - Mark Bittman
Italian potatoes and greens, courtesy of Mark Bittman...
Recipe: Shrimp deviled eggs || Photo: Evan Sung for The New York Times
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Shrimp Deviled Eggs NY TIMES
Recipe: Saffron honey marshmallows || Photo: Andrew Scrivani for The New York Times
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Recipe: Saffron honey marshmallows || Photo: Andrew Scrivani for The New York Times---fancy, homemade peeps! (And saffron and honey are delicious together!)
Saffron Honey Marshmallows by Melissa Clark www.beeraw.com #peeps #easter
Saffron-honey marshmallows shaped like chickadees
Recipe: Asparagus with morels and tarragon || Photo: Evan Sung for The New York Times
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Asparagus with Morels and Tarragon Mark Bittman
Asparagus with Morels and Tarragon Recipe || Photo: Evan Sung for The New York Times #asparagus #morels #mushrooms #vegetables #spring_recipes
Asparagus with Morels and Tarragon : Recipes : Cooking Channel
Recipe: Potato Mousseline || Photo: Francesco Tonelli for The New York Times
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Potato Mousseline Recipe - NYT Cooking
Thanksgiving Recipes - NYT Cooking Potato Mousseline
Recipe: Sedgemoor Easter biscuits || Photo: Francesco Tonelli for The New York Times
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Recipe: Dried fruit pastelitos || Photo: Mark Holm for The New York Times
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Recipe: Braised leg of lamb with celery root purée || Photo: Andrew Scrivani for The New York Times
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Braised lamb shank with celery root puree.
Braised Leg of Lamb With Celery Root Purée Recipe - NYT Cooking
Recipe: Sonia’s phyllo and feta torte with dill and nutmeg || Photo: Andrew Scrivani for The New York Times
Andrew Scrivani, Feta Torte, Dill, Cuisine Food, Greek Phyllo, Greek Cuisine, Feta Phyllo Torte, New York Times, Nutmeg
Greek Phyllo and Feta Torte http://www.nytimes.com/2009/04/15/dining/151arex.html?ref=dining
Recipe: Lamb ragout with spring vegetables || Photo: Fred R. Conrad/The New York Times