scott mandel
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NYT Cooking: The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio v...

Basic Pesto Sauce - The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine…

NYT Cooking: Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

Basic Herb Salsa - NYT Cooking: Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

NYT Cooking: Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.

Spoon pepper salsa over eggs, beans, pork chops or roast chicken. Or toss stewed shredded chicken, pork or beef with an abundant amount of its for a spicy filling for tacos or enchiladas. (Photo: Jessica Emily Marx for The New York Times)

NYT Cooking: Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.

Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad Drizzle it over sliced tomatoes and cucumbers

NYT Cooking: Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.

NYT Cooking: Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before…

NYT Cooking: 9 Classic Italian Sauces You Should Master

Every home cook should have a basic marinara sauce in their repertoire. Julia Moskin makes a simple recipe from Lidia Bastianich’s book, “Lidia’s Commonsense Italian Cooking.” Find more New York Times videos onYahoo Screen .

Stout Beer BBQ Sauce

Stout Beer BBQ Sauce Recipe - A delicious and budget friendly BBQ sauce based off a bottle of an imperial stout.

Stout Beer BBQ Sauce

Stout Beer BBQ Sauce Recipe - A delicious and budget friendly BBQ sauce based off a bottle of an imperial stout.

Barbecued Baked Beans

Once you make homemade baked beans in the EGG, you will never again settle for just opening a can of beans.

Barbecued Baked Beans

Once you make homemade baked beans in the EGG, you will never again settle for just opening a can of beans.

Beef Spare RIbs

Beef Spare Ribs, our interpretation. Fire up BIG, add wood of choice and the…