Search Results (883 found)
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
cooking.nytimes.com
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey “bland and boring.” But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter