Super-Thick Chocolate Chip Cookies Recipe | Serious Eats
Autumn Kabocha with Miso | Food Gal
tangy braised chickpeas – smitten kitchen
The Best Way To Peel and Cut Butternut Squash | Tasting Table
NYT Cooking: This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
NYT Cooking: This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour’s rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops...
NYT Cooking: Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years...
Open-Face Grilled Eggplant Sandwiches Recipe - Kristin Donnelly | Food & Wine
Subscribe to RSS Feeds, Blogs, Podcasts, Twitter searches, Facebook pages, even Email Newsletters! Get unfiltered news feeds or filter them to your liking.Get Inoreader