New York Times Food Section Recipes - Yahoo Recipe SearchFood.comReally nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).Food52The recipe was a created with a bit of kismet. I was checking out the dining and wine section of the New York Times online, and saw an article about coconut oil. It piqued my interest because I love coconut, and there was a recent Food Pickle thread about coconut oil vs. duck fat. One of the recipes was for Coconut Oil Roasted Sweet Potatoes. My brain immediately replaced sweet potatoes with carrots. The combo of coconut and carrot instantly made me think of Mulligatawny soup, so using a similar spice profile, this recipe was born.The subtle coconut, spices, and gentle heat from the curry complement the carrots beautifully. This recipe is a definite keeper—I rapidly polished off half a batch while writing it up!
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Feb 14, 2022 · Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Genevieve Ko made this recipe for butter mochi, a tender, chewy dessert from Hawaii, open to adaptation. Substitute the...
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May 25, 2021 · Their dream recipe picks are below. View and save the recipes here. For me, summer means grilled oysters.1 The oysters in Louisiana — I’m based in New Orleans — grow extra plump in the warm months,...
Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she...