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cooking.nytimes.com
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone’s backyard, as if performing a magic trick The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls “the uncertain edge of burnt.” It requires patience and keen observation
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone’s backyard, as if performing a magic trick The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls “the uncertain edge of burnt.” It requires patience and keen observation
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Get French Onion Tart Recipe from Food Network
Get French Onion Tart Recipe from Food Network
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Get Sweet Pepper Crostini Recipe from Food Network
Get Sweet Pepper Crostini Recipe from Food Network
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Get Marinated Grilled Chicken -- Village Recipe from Food Network
Get Marinated Grilled Chicken -- Village Recipe from Food Network
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Get Damn Hot Peppers Recipe from Food Network
Get Damn Hot Peppers Recipe from Food Network
www.allrecipes.com
This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
cooking.nytimes.com
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand The vegetable and the pasta shape don’t matter much And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand The vegetable and the pasta shape don’t matter much And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy
www.delish.com
Give your chicken a spicy mediterranean spin.
Give your chicken a spicy mediterranean spin.
www.delish.com
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
cooking.nytimes.com
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
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Get Lemon Chicken and Shishito Pepper Kebabs Recipe from Food Network
Get Lemon Chicken and Shishito Pepper Kebabs Recipe from Food Network
www.delish.com
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.