new york times recipe

anonymous asked:

Greetings from a nervous first time baker who has been toying with the idea of making her first loaf of bread from scratch for a while now but is overwhelmed by the number of recipes available. Any recommendations for a good first bread? I'm pretty good at other forms of cooking but I've yet to attempt bread so I'm not scared of a complicated recipe, I just have no idea if what I'm reading will result in anything tasty.

Bread is actually way more forgiving than almost any other kind of baked good. I don’t even measure ingredients anymore, I just eyeball everything. You can’t usually do that in baking. 

A good starter recipe is the famous New York Times no-knead bread, which is how a lot of people learn. It’s very straightforward and fairly reliable, and it’s a good introduction to working with dough (you don’t really need to bake it in a cast iron dutch oven – it’ll bake just fine in a loaf pan, it just gets crispier in the dutch oven). When you’re ready to try kneading, if you’re not allergic to dairy or eggs I actually recommend my yogurt-egg bread – it’s a very high-protein bread which means that it’s super durable and it can survive a lot of screwing-up. 

There is no single hard and fast rule for bread – even stuff like keeping the yeast warm by using warm water and room-temperature ingredients only applies most of the time, not all of the time. While you want to bloom your yeast in warm water, you will get a more flavorful bread if it rises very slowly, and the colder the environment, the slower the dough will rise. When I want a fast rise I put my bread near my gas fireplace; when I want a slow rise I put it near the window. 

Once you feel comfortable branching out, you can do stuff like adding herbs to the oil that you use to oil the bowl when the bread does its first rise (rosemary is good but a little goes a long way). Or try making a simple foccacia or challah and then adjust the flavors to your taste. Or try kneading stuff into the dough –dried berries or chopped dried fruits are nice, and so are cheddar and chives.

Most breads are relatively cheap to make. There’s not a lot of expensive ingredients. Just get yourself some good bread flour (King Arthur brand is a favorite here in the US) and a jar of yeast, and remember that yeast is a living creature, and life is unpredictable. Don’t feel down if you fail now and again – I still have a dud loaf once in a while. Good luck and happy baking! 

anonymous asked:

Please post pics of your new mixer attachments?


(spoiler: maybe the ice cream maker, almost certainly not the juicer)

when last we left our heroes, i did not have a stand mixer, but then my dad bought me one and then very recently bought me some fancy attachments for… my brother’s birthday?? i don’t really know why, maybe he just likes buying kitchen shit but has run out of room in his own kitchen and is living vicariously through me. who knows, whatever.

i’m using this recipe for ice cream, and this kitchenaid ice cream attachment thing. at least i assume that’s the one, it’s the most popular one on amazon and that’s generally how my dad makes purchasing decisions. the new york times claimed to have the only ice cream recipe i would ever need, but it involved, like, cooking some egg yolks and milk in a saucepan and basically making a fancy fucking custard as step one, and that’s too many goddamn steps. all of the recipes that came with this fucking attachment were just as bad so fuck that, if this recipe is good enough for ben and/or jerry it’s good enough for me, i’ll save the fancy shit for when i’m in the mood to really hate myself. where was i.

don’t @ me about the imitation vanilla, i know i should be using real vanilla and not dollar store fake shit, i don’t care. this tiny corner of the counter used to be my designated tea corner but it’s kind of become overwhelmed by fifty million fucking appliances, but especially this goddamn stand mixer. it’s huge. it’s fucking monstrous. i’m really hoping we can get a table, or an island, or a buffet or something to keep this thing on once we get rid of the kitchen couch. don’t ask about the kitchen couch.

that picture is from last september, why the fuck have we had a kitchen couch for so long. anyway this recipe says to whisk together eggs and sugar until they’re fluffy but not firm, which i guess means whisk the shit out of it but don’t make a meringue? i don’t know what constitutes fluffy.

once i arbitrarily decided it was fluffy enough i dumped all the milk and cream and fake vanilla in there, but like, there ended up being just a bunch of egg yolk sorta stuck to the bottom of the bowl that i didn’t find until later when it was too late. this happens every goddamn time i use this fucking whisk and you’d think i’d learn but i do not. @kitchenaid why

here’s the real moment of truth, the ice cream maker. i’ve been keeping the bowl in the freezer since i got it and it takes up literally half of my dinky little freezer. they say to freeze it for a minimum of 15 hours but to keep it in the freezer all the time so you can make ice cream on a whim, but they sorely overestimate the size of my freezer or underestimate how much room i need for pizza rolls.

when i took this picture i had actually already started making it, but originally i was going to just… idk. ladle the mix into the ice cream bowl out of the big silver bowl. that was A TERRIBLE FUCKING IDEA, and ice cream mix got everywhere, and i don’t have any pictures of that because it turned out you could see my reflection in the silver bowl and i’m not wearing pants. i haven’t been wearing pants this whole time. wait, does that picture from earlier have my reflection in it? shit. it fucking does. i’m going to edit that with a sticker or something but only people who’ve made it this far into the post will know why that’s there. there’s going to be a cut here but to people on mobile it will just look like the post ends and for that i apologize (or maybe… you’re welcome???)

Keep reading


Scallion Meatballs with Soy-Ginger Glaze

As I stood in the shower this morning contemplating what to write about these tender, tasty meatballs, I decided to focus on this recipe’s versatility. The recipe comes from The New York Times, and as I read through all of the rave reviews, it seems that there are all sorts of creative ways to serve them. Here are a few possibilities. Consider serving these meatballs…

  • As an appetizer, which is what is suggested in the original recipe. Drizzle them with the amazing Asian glaze, and then serve on a platter with a toothpick stuck in each.
  • As a main dish, with some rice and a crisp green salad. That’s how we enjoyed ours last night.
  • Turn the mixture into a meatloaf! Yep, I read that one person tried that and it became a family favorite!
  • As a sandwich filling. With some pickled carrots, cilantro, paper thin slices of jalapeno wrapped up in a soft baguette, this could be epic. (Think, bánh mì.)
  • Cold, straight from the frig. Confirmed to be delicious. I wolfed one down this morning just as a test, and I could barely keep from eating the entire container.

One of the things that I like so much about this recipe is that it uses ground turkey rather than beef or pork. With so many people I know staying away from red meat, this is a welcome alternative. 

I tweaked the recipe somewhat, based on some of the reviews. Many thought the mixture was a little too soft, which made it hard to roll into balls. I added panko bread crumbs to the recipe and chilled the mixture for thirty minutes, and I had no problems whatsoever. Also, the glaze never really thickens, despite the time spent cooking it down. I made a slurry of water and cornstarch, and whisked that in at the end.

Scallion Meatballs with Soy-Ginger Glaze, makes about 24 meatballs.


For the sauce

  • ½ cup dark brown sugar
  • ½ cup water
  • ½ cup soy sauce, preferably Japanese or reduced sodium
  • ½ cup mirin sweet rice wine, or ½ cup sake with ¼ cup sugar (I used the sake, and skipped adding the ¼ cup sugar. The finished sauce was pleasantly sweet without it.)
  • ¼ cup chopped peeled ginger (yep, that’s not a typo!)
  • 1 teaspoon ground coriander
  • 4 whole black peppercorns

For the meatballs

  • 1 pound ground turkey
  • 4 large or 6 small scallions, finely chopped
  • 1 bunch cilantro, finely chopped (about 1 cup)
  • 1 egg, lightly beaten
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • ½ cup panko bread crumbs (my addition - the original recipe doesn’t call for it)
  • Freshly ground black pepper
  • Vegetable oil


Make sauce: Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin or sake, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. I then thickened mine with a slurry of water and cornstarch. (Can be made up to 2 days ahead and refrigerated.)

Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce, optional panko breadcrumbs, and several grindings of pepper in a bowl. Refrigerate for 30 minutes, and then roll tablespoons of mixture into balls.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

Here are a couple of pictures of the meatballs before they were cooked.


The NY Times suggested putting quinoa in your pho — and people are furious

On Friday, a 2012 recipe from the New York Times for pho made with quinoa resurfaced. The internet is satiating itself by dragging the Grey Lady for appropriating a dish that’s almost always filled with noodles. Consider the translation of the word “pho” and you’ll see why this is a problem.


Spicy shrimp sauté

Wait – you thought I might have left this space? Due to other things taking up so much of my time over the past several months, it’s true I’ve been posting less than usual, but I have no plans of leaving tango-mango in the dust. I’m still cooking, lettering more than I have in years, enjoying family, and fleeing off on excursions in and around the Pacific Northwest.

A while ago I signed up for a daily newsletter from The New York Times that is filled with beautiful pictures of food, recipes, and ideas about cooking. I thought that after a while I might drag those emails into my “promotional” file, but I’ve been thoroughly enjoying them!

This easy recipe for Mario Batali’s spicy shrimp sauté was one that was featured a few weeks ago, and I decided to give it a go. It was every bit as scrumptious as it looks. Seriously, I almost licked my bowl clean!

Here’s the recipe as it appears online, but I halved it with great success. I served it with some jasmine rice.


  • 2 tablespoons red curry paste
  • ¼ cup fish sauce
  • ¼ cup sambal
  • ¼ cup sweet chili sauce
  • 2 pounds medium shrimp, peeled and deveined
  • 3 tablespoons light sesame oil
  • 1 cup sliced scallions
  • 2 tablespoons sweet soy sauce (find prepared at Asian food stores, or see note below for a recipe)
  • 1 (14-ounce) can light coconut milk
  • 1 bunch cilantro, chopped.


Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

Sweet soy sauce: I had never heard of this and didn’t want to run to my favorite Asian grocery store, so I found a recipe to make it. Including this step added more minutes to the prep time, but it was worth it. (From Serious Eats)


  • ½ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • ¼ cup mirin or other sweet rice cooking wine
  • ¾ cup brown sugar
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon crushed dried red pepper
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon corn starch
  • ¼ cup finely sliced scallions


Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow to cool for 5 minutes.

anonymous asked:

I really would like to bake some homemade sourdough bread because I love it but it's difficult to find in my area. Do you have any advice for a newbie bread baker? Such as a recipe perhaps? Also do you have one of those bread making machines or do you do it all by hand? Thank you very much dear and I adore your blog btw!

yes of course!!!! so the recipes i use are all in the book tartine bread, but if you’d like to give one of theirs a shot without the investment this recipe of theirs is posted on the new york times cooking website. i tried so many recipes trying to get that crisp exterior/lacy interior until i finally stumbled upon this one, and god am i glad i did!

i make my bread 100% by hand! i’m not actually sure you can do True Sourdough with a bread machine due to the irregular fermentation/folding times. you will need a couple of other supplies though – bread baskets for rising are great, though i just used canvas cloth in bowls until i got my baskets; and dutch oven is necessary, but i use my cast iron pot we make soup in and that works just fine! good luck to you, let me know how your endeavors go

To all Asian-Americans out there:


I say this as I see numerous Filipino spots being featured on Facebook and Food instagrams. The New York Times are doing Filipino restaurant reviews, they also just posted a recipe for chicken adobo. A restaurant is serving spam and fried rice plates for brunch at $13!!!!!


Planting and maintaining beds of asparagus isn’t hard, but it’s important to know what you’re doing. If you want to harvest a bumper crop (I think that’s everyone’s goal) you have to refrain from being greedy the for the first several seasons.

Four years ago we planted asparagus crowns in two beds. The next spring when the spears poked through the ground, we successfully ignored them, so that the fronds could begin to feed the root system. Last year we picked for only a couple of weeks, and this year we plan to extend our harvesting to three. The idea is that if we maintain this schedule for the first five or so years, we’ll eventually have enough asparagus to eat to our heart’s content.

I found this tasty, somewhat unusual recipe from The New York Times, and it was a hands-down winner. It calls for lots of seasonings, rather than just butter or olive oil, and salt and pepper that I usually use. It has a bit of a sweet, salty taste and the toasted walnuts add protein as well as a little crunch.

The recipe doesn’t call for shrimp, but I read one reviewer had added it and loved the addition, and seeing as I was sort of looking for more of an entree rather than I sidedish, I included it too.

Wok-fried asparagus with walnuts, from The New York Times.


  • 1 ½ pounds asparagus, pencil-size or medium
  • 2 tablespoons vegetable oil
  • Salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon five-spice powder
  • 1 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon palm sugar or dark brown sugar
  • 1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles
  • 2 teaspoons soy sauce
  • ½ cup toasted walnut halves
  • 1 teaspoon toasted sesame oil
  • 3 green onions, slivered
  • Cilantro sprigs, for garnish


Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)

Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)

Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Note: If you decide to add shrimp to this dish, I sauteed 1 pound of raw shrimp in the wok until just done. I removed the shrimp from the wok and set them aside in a dish. I then cleaned out my wok with water and some paper towels, and proceeded with the asparagus recipe. When the asparagus dish was in its final minute or so of cooking, I added the warm shrimp, and cooked everything together.


Top posts of 2013: January - June!

anxietyasanartform  asked:

Can you post some nut-free recipes? My boyfriend is allergic to all nuts and he's thinking of going vegetarian but I'm not sure where to begin, so maybe some simple meal ideas please? Thank you!

I posted a vegan nut free breakfast round up and a vegan nut free entree round up in hopes of you being able to find some recipes you’d like to try out. Also, here’s a list of nut free cheeses if you’re interested. Check out Vegangela’s list of nut free recipes, Gluten-Free-Vegan-Girl’s list of nut free recipes, Oh She Glow’s list of nut free recipes, The New York Times’ list of nut free recipes and Vegan Baking’s list of nut free recipes. Here’s a soy and nut free vegan meal plan by the Vegetarian Research Group. Below are nut free recipes I’be posted in the past. I hope this helps some!





10/21: home cookin’

:: adapted from a New York Times recipe: Poached Cooked Chicken Thighs w/ Garlic Chili Ginger sauce + quick pickles (cucumbers pickled w/ rice vinegar, garlic and sriracha) + a bottle of L'Argilus du Roi red bordeaux ::

we took this New York Times recipe and swapped chicken breasts for thighs, but otherwise followed the directions exactly / and talk about a warm-your-whole-upper-body dish for a chilly fall Friday evening

the poached chicken–tender, juicy–retained a ton of heat, while the garlic chili ginger sauce escalated spice and a hint of sweetness w/ soaring fahrenheit 

quick pickles were a perfect, cool compliment, and the next time we make this, I’d like to buy some sake to be served alongside, chilled and frosty

overall, a very cool escapade in our tour of home cooking :)

The next disease outbreak might start with New York rats

Researchers examined the pathogens present in 133 rats in Manhattan and found foodborne illnesses, diseases never-before seen in New York and undiscovered viruses. Peter Daszak, the president of EcoHealth Alliance, told the New York Times it’s a “recipe for a public health nightmare.”

The U.S. is hardly a hygienic paradise | Follow micdotcom