Savor the latest in culinary arts, from recipes and food reviews to global cuisine explorations.
[ad_1] Terrines made for the top crust Pâté en croûte, the centuries-old French dish of meat terrine baked in savory dough, was first developed economically as a way to preserve and use pieces of offal. But today, with a shortage of trained kitchen staff, this labor-intensive delicacy (requiring several days of candiing, gelatinizing, rolling and … Read more
[ad_1] We’re not sure how we are already in mid-September, which speaks to how busy this time of year can be. The days are getting shorter, the afternoons have been devoted to homework, and if the displays at Michaels are any indication, the holidays are right around the corner. It’s the perfect time to familiarize … Read more
[ad_1] I’ll start with an apology because your weekly email from Tanya has been stolen. Instead, you’re stuck with me, Becky, a well-known vegetable eater and one of the twisted minds behind @nytcookingThe social accounts of. Consider taking a solid exam and taking a look at our instagram, Tik Tok and Youtube channels? I would … Read more
[ad_1] Viewed from Paris’s Pont de la Tournelle, the eight-story façade of the iconic La Tour d’Argent restaurant looks more or less the same as it did when its third-generation owner, André Terrail, grew up there in the 1980s, deploying paratroopers from toy in dock traffic. . But the interior is no longer indifferent to … Read more
[ad_1] “They don’t even try the ice cream,” Jessica Yang said of the social media-conscious crowd who flocked this summer to Folderol, a natural wine bar and artisanal ice cream parlor in Paris that she owns and operates with her husband. Robert Compagnon. “They just let it accumulate in a container of melted liquid and … Read more
[ad_1] Good day. I roasted a pig in a box, as I realize I’ve been doing it for close to 20 years. I had a perfect Coca-Cola float with vanilla ice cream, in a tall paper cup with a long spoon and a wide straw. I cooked without recipes: elegant salads made with rounds of … Read more
[ad_1] Jollof rice is a West African dish made with rice, tomatoes, onions, lots of peppers, and lots of spices. Nigerians prepare it differently than Ghanaians, who prepare it differently than Liberians. There are versions from Senegal, Cameroon and Sierra Leone. The debate over who is superior is always passionate, sometimes deadly serious. Each one … Read more
[ad_1] Jules Melancon, a third-generation Louisiana oystercatcher who, instead of giving up after the 2010 Deepwater Horizon oil spill devastated the Gulf Coast, found an innovative, sustainable and much tastier way to carry his salty delights to New Orleans restaurants, died on August 1, 2019. 31 at his home in Cut Off, Louisiana. He was … Read more
[ad_1] All hail the casserole! While I can put it aside when reaching for a skillet, there are many recipes that simply work better in a casserole dish. Lidey Heuck’s roasted fish in a pan with cherry tomatoes is an excellent example. The high sides of the 9×13-inch skillet keep all the liquid from evaporating, … Read more
[ad_1] After the fast ends at sunset on Yom Kippur in many homes, the meal of choice comes from the appetizing counter, with smoked fish, cream cheese, and bagels. This year those bagels could be homemade if you participate in a class taught by bagel experts Reva Castellenti and Sam Silverman on Saturday at 4 … Read more