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4 days ago · Eating one right after it’s stacked ensures that the cheese stays melty, the egg oozy and the bread toasty-crisp yet soft. This meeting of egg-in-a-hole and grilled cheese stretches the delight ...
2 days ago · Five of those magical recipes from the book are below — a little bite of what’s to come. If you love NYT Cooking, I think you’ll love our book. Reach out to me anytime at dearemily@nytimes ...
3 days ago · Introducing the NYT Cooking app for Android. Browse, search and save more than 19,000 recipes from The New York Times, featuring beautiful photography, and easy-to-follow instructions.
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5 days ago · Marinate the chicken for as long as you can manage, as the lemon juice and yogurt will help tenderize the meat. Serve with steamed basmati rice and cucumber cilantro raita. There are many ...
2 days ago · Step 1. Place rack 6 inches from broiler, and heat oven to 425 degrees. In a large bowl, toss together zucchini, 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon red-pepper flakes. Spread evenly on a rimmed sheet pan. Roast until the zucchini is nicely browned all over, about 25 minutes, tossing halfway through.
3 days ago · In a March episode of “Free Food Podcast,” hosted by the New York City restaurant critic Ryan Sutton, Adam Coghlan, a London-based editor, said omakase restaurants where dinner for two easily ...
4 days ago · This combination of dry vermouth, lemon, crème de cassis, dry tonic and sparkling rosé is bright and refreshingly bubbly any time of day The small add of crème de cassis (a black currant-based liqueur) balances the drink's acidity, while a pinch of flaky sea salt smooths and enhances flavors The drink can be made to serve one, as written, or the mix of vermouth-lemon-crème de cassis can be ...
