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Cooking.nytimes.com recipes

Site Title : Recipes and Cooking Guides From The New York Times - NYT Cooking

Site Description : NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level.

Pan-Seared Marinated Halibut Fillets Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1013187-pan-seared-marinated-halibut-fillets

Preparation. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. ... See Details

Created: 2 days ago

Pan-Roasted Fish Fillets With Herb Butter - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1017360-pan-roasted-fish-fillets-with-herb-butter

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your ... See Details

Created: 3 days ago

Prime Rib Roast Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1015803-prime-rib-roast

Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices. ... See Details

Created: 2 days ago

Baked Fish Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1017701-baked-fish

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes The only hitch comes with fillets that are uneven ... See Details

Created: 2 days ago

Basic Chicken Soup Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/879-basic-chicken-soup

Preparation. Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. ... See Details

Created: 2 days ago

Cheese Fondue Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1019002-cheese-fondue

Fondue is a classic, communal, Alpine dish, and one that's easy to put together Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until ... See Details

Created: 2 days ago

Hot Toddy Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1020689-hot-toddy

Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results This version cozies up to the original, with a few optional ... See Details

Created: 3 days ago

Chicken Soup From Scratch Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/1018442-chicken-soup-from-scratch

Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate ... See Details

Created: 3 days ago

Black Cod Broiled With Miso Recipe - NYT Cooking

Link: https://cooking.nytimes.com/recipes/6450-black-cod-broiled-with-miso

Turn off heat. Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. ... See Details

Created: 3 days ago

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