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“Bavette à l’échalote”, Sous-vide Flank Steak with Shallot and Red Wine Sauce, Garden Vegetables | Mouthfool

à partir de NYT Cooking

Steak Mock Frites

Steak Mock Frites Recipe - NYT Cooking

à partir de NYT Cooking

Marcella Hazan’s Tomato Sauce

Marcella Hazan’s Tomato Sauce Recipe - NYT Cooking

à partir de NYT Cooking

Aioli

Aioli Recipe - NYT Cooking

à partir de NYT Cooking

Chicken Negimaki

The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them

à partir de nytimes.com

Homemade Pizza, Easier and Faster

Homemade Pizza, Easier and Faster - NYTimes.com

à partir de NYT Cooking

Perfect Corn Muffin Mix

Perfect Corn Muffin Mix Recipe - NYT Cooking

à partir de NYT Cooking

Spinach and Sardine Sandwich

Spinach and Sardine Sandwich Recipe - NYT Cooking

à partir de NYT Cooking

Hummus from ‘Jerusalem’

Hummus from ‘Jerusalem’ Recipe - NYT Cooking

à partir de NYT Cooking

Elvis's Fried-Potato Sandwich

Elvis's Fried-Potato Sandwich Recipe - NYT Cooking