Culinária

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list because sometimes I forget myself, too. Spoiler: I was never going to write a simple recipe for roasted carrots. I mean, sure, …

Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using this one), melt 2 tablespoons of the butter over medium heat and add the breadcrumbs. Toast the crumbs in the butter, stirring, until they’re a light golden brown. Season with a pinch of salt and scrape crumbs into a dish to set aside. Swipe out …

Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced extra buoyancy) from using it, but don’t worry, breadcrumbs work just as well. The amount of noodles suggested for this soup is generous because we like it that way, but for a more classic balance, you might find 4 ounces …

Note: I’ve finished this with capers, with chopped green olives, and even once with some lightly dressed arugula (lemon, olive oil, salt, and pepper) but even with none of those things or a handful of parsley, as shown here, this dish is perfect and fits the bill for overly busy days. 2 lemons, halved 1 teaspoon dried oregano, divided Kosher …

These aren’t quite a match for Drummond’s rolls — my measurements are a little different, there’s no baking powder or baking soda, they’re a little less sweet, and I’ve tested this with different yeasts and nondairy products. (I just wanted to warn in case you’re loyal to the world-famous recipe.) Make dough: In a large bowl, whisk together the milk, …

I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dictate that everything should relate back to turkey, stuffing, or pie. But friends, we have that abundantly covered in the archives, and the newsletter. So let me tell you what I’ve been …

Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years of archives on this website, sometimes when I want to grumble about something food-related but it’s not the time or place, I tuck it in a little document called “rants” that is so full of cringe, you only have my …

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups (or 1420 ml); it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and pour a little of the …

Se você odeia maionese, pode tentar usar iogurte natural no lugar. No entanto, talvez descubra que gosta do molho sem nenhum dos dois; ele apenas fica mais fino e com um sabor mais intenso. Provavelmente você terá mais echalotas do que precisa, mas não consigo me convencer a fritá-las sem fazer extras para a próxima vez. Montagem 450 g a …

Pré-aqueça o forno: a 190°C. Prepare os alho-porós: Corte as extremidades da raiz dos alho-porós e divida cada um ao meio no sentido do comprimento. Fatie as partes brancas e verde-claras em pedaços de aproximadamente 0,5 cm de espessura. Coloque as fatias em uma tigela com água fria e mexa bem, separando as camadas para que qualquer areia ou sujeira …