-
"The Essential New York Times Cookbook: The Recipes of Record" remains a one-of-a-kind overview of American food culture as viewed by decades of Times food writers and editors, and now the book also reflects how Americans cooked during the COVID-19 pandemic and how extraordinarily diverse American food is.Amanda Hesser, a Times food columnist, the author of the acclaimed "Cooking for Mr. Latte," and cofounder of the immensely popular cooking and home site Food52, organized this book into eighteen chapters, including drinks, hors d’oeuvres, soups, vegetables, pasta, fish and shellfish, poultry and game, beef, breads, and desserts.
-
Julia Turshen is a writer and recipe-developer. She has coauthored such cookbooks as Spain...A Culinary Road Trip with Mario Batali, It's All Good with…
-
Hear Deanna Fox talk about baking Blueberry Slump on Food Friday!Ingredients 1½ pounds (about 4 cups) blueberries, fresh or frozen1 cup fresh lemon juice…
-
Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!Makes 4 servings Prep Time: 20 minutesCook Time: 15 minutes Ingredients 3 cups all-purpose flour4…
-
Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!Makes 9-12 barsPrep Time: 15 minutes Cook Time: 45 minutesIngredients1/2 pound (2 sticks) unsalted…
-
Hear Matthew White and Chef Serge Madikians on Food Friday!Ingredients4 ounces fine-quality bittersweet chocolate (not unsweetened)1 stick (1/2 cup)…
-
Listen to the episode of Food Friday in which Chef Michael Ballon of Castle Street Café describes this recipe.One of the classic seafood dishes from Spain…
-
Here's an assortment of recipes that were discussed on Food Friday: Superfoods.Lemon-Lime Fruit and Kale SmoothieIngredients:½ cup water1 tablespoon fresh…
-
Chef John Winnek is a cooking instructor with the Price Chopper Market Bistro Cooking School.Combine one tablespoon of honey with one stick of softened…
-
Ingredients2 lbs ground pork1 tsp brown mustard seed, lightly crushed1 Tbsp yellow mustard seed, lightly crushed1/2 tsp mace 2-3 cloves garlic, minced 1…