Welcome back everybody so today we're Going to be sharing a recipe from how Cookbook here French Cooking Academy 10 Special recipe for the home cook and it Is a soup or should I say a vut now soup Is…
Kungpow is the perfect combination of Tingly spicy Savory and sweet it hits All those notes and it's one of my Favorite things to eat you always want To make sure that you have everything Cut and measured your sauce…
Caramelized corn and asparagus pasta With ricot this pasta bridges spring and Summer with spring asparagus summery Corn and a ton of turmeric for a sunny Color in the time it takes to cook your Pasta your veggies and sauce…
Grated tomato pasta so this Cooks the Tomatoes minimally you're just warming Them through to bring some aromatics out I'm not going to save the part pasta Water like a lunatic wo my olive oil my Grated Garlic and I…
This is a pickle brine Margarita it's Not your typical Margarita cuz it's a Little bit salty thanks to pickle brine First time I had it was at Pine Box rock Shop in Bushwick Brooklyn and I just Knew that…
Welcome back so today's technical day We're going to be talking about sauce Making and if I'm mentioning the word Bur Blan I'm sure that you've heard this Before right it is the white butter Sauce used in French cooking…
These are my peanut butter and chocolate Swirl cookies this is my Riff on those Three ingredient peanut butter cookies I Just have eggs peanut butter and sugar I Just added a little cocoa powder and Some chopped chocolate to…
I'm a native New Yorker and I grew up in Brooklyn eating black and white cookies As often as I possibly could I don't Know if this is the perfect black and White cookie but it's pretty darn close This…
You know when people say something is Greater than the sum of its parts this Bacing and egdon is exactly that it's my Interpretation of the Japanese category Of dishes known as dumur each component Of this dish is perfectly…
I just want to make sure I don't have Food in my teeth no one cares okay Great Natural hi I'm suie I'm a contributor to New York Times cooking and we are going To make black pepper beef and…
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