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Food52I'm a California woman cooking in Montana. I use what I have, given the seasons. We're in one of the "shoulder" seasons right now. Tomatoes are done, though some green ones are still to be had. The winter squash are coming in, and heaven knows, pumpkins are everywhere. I went to culinary school with a woman who put pumpkin in everything she could catch. It still makes me shiver. But mushrooms in any form speak to me of fall. I had 2 sources of inspiration for this: my Lost Shoes Risotto and Pierino’s pasta: http://www.food52.com/recipes/14018_tu_voi_fa_lamericano. For the former, a dream told me to soak dried porcini mushrooms in hot water to create the stock with which to make the risotto: http://www.food52.com/recipes/14680_lost_shoes_risotto. In the latter, pierino cooks his pasta in the same water in which he cooked his lobster, then adds a creamy sauce to it. It's such an ethereal step that for all I know, it came to him in a dream also. Call it 2 1/2 sources. I also used a bit of Harold McGee’s less is more method of cooking the pasta: http://www.nytimes.com/2009/02/25/dining/25curi.html?pagewanted=all, though I don’t buy the cold start method, and don’t understand why he sticks to his story after Marcella Hazan and Lidia Bastianich gave it the cold shoulder. If those ladies told me how to comb my hair, I'd listen. But I digress. Because of the relatively small amount of cooking liquid, a shaped pasta is going to work better than a long one. I used trottole (photo #2) because of all of its sauce-napping curls and folds, but use what you like. To make it vegan, substitute olive oil for the butters, omit the cheese, and increase the stock. Cheers!Food52I first tried Shakshuka with my beau at one of our favorite brunch spots in Austin, TX. Immediately in awe of its rustic appeal, I got to work recreating it at home. I tried a few recipes, but I found my favorite (surprise surprise) in the New York Times (http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta). In order to add richness and depth, I swapped out the olive oil for grass fed butter (low and slow for the onions and peppers) and jooged the spices. This one pot Israeli breakfast is fantastic anytime of day. We like to have it with a side of bacon for brunch, or, with an herby side salad for dinner. It's wildly simple and truly satisfying. I imagine this would be great center stage at a dinner party! Set out chopped herbs, a few hard crumbled cheeses, and a sampling of ethnic condiments so each guest can personalize their dish. Enjoy! Special tools: -Cast iron or oven safe skillet (I love the brand Green Pan)Food52I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time. The “hot” here doesn’t mean spice. It’s the temperature at which the smoking process occurs (between 145-150 degrees Fahrenheit), which fully cooks the fish, giving it a light pink silken internal texture a tawny, smoky skin. I used it in maki rolls, with asparagus and hollandaise and in my daughter’s lunchbox. And I concocted this Asian-inspired noodle salad which has a good contrast of flavor, texture and color. You may be able to find good hot smoked salmon where you live and by all means use it to make this salad as a very easy, very cool dinner on a hot night. I, unfortunately can’t get my hands on the good stuff in Central PA, so I’ve learned to hot smoke my own salmon for this recipe using a stovetop smoking contraption involving my wok, a bunch of tin foil and the lid of my lobster pot, a trick adeptly demonstrated by former New York Times Magazine food writer and current Chow.com food editor Jill Santopietro. The link to her video is: http://tmagazine.blogs.nytimes.com/2009/05/21/the-memorial-day-cook-smoking-indoors-without-getting-caught/. - cheese1227New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
The New York Times Cooking - The New York Times. Recent and archived work by The New York Times Cooking for The New York Times. Latest. Macaroni and Peas, Buttermilk...
New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and...
Dec 26, 2022 · What to Cook Right Now - The New York Times. Cooking. What to Cook Right Now. Recipes for Kwanzaa, risotto for New Year’s Eve and more. Share full article. By Melissa Clark. Dec....
Dec 16, 2022 · Dec. 16, 2022. Weeknight cooking for the win: NYT Cooking has published its collection of the 50 most popular new recipes of 2022, and at least half are dishes you can make at the end of the...
