chezpia
Muita ideoita: chezpia
Adobo-Fried Chicken   Cooking: This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-...

Adobo-Fried Chicken Cooking: This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-...

Cassoulet  NYT Cooking: Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that follows at the shoulder of Phillipe Bertineau, the chef at Alain Ducasse’s Benoit bistro in New York City: rich and creamy, sticky with duck and pork, brightly spiced...

Cassoulet NYT Cooking: Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that follows at the shoulder of Phillipe Bertineau, the chef at Alain Ducasse’s Benoit bistro in New York City: rich and creamy, sticky with duck and pork, brightly spiced...

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs   NYT Cooking: This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.)<br/>Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny%2...

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs NYT Cooking: This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.)<br/>Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny%2...

Pesto and Pistou

Pesto and Pistou

Grilled scallops with yellow beets and pistou

Grilled scallops with yellow beets and pistou

Herbed tomato, garlic, cilantro, basil...

Herbed tomato, garlic, cilantro, basil...

Polenta with sausage and onion

Polenta with sausage and onion

Garbanzos with greens and chorizo

Garbanzos with greens and chorizo

Fried chicken

Fried chicken

Chicken cacciatore - a classic Italian dish

Chicken cacciatore - a classic Italian dish