Tag archives for Kitchen - Page 3
City Kitchen: Lamb Stew, Now Lighter and Brighter
Studded with chunks of lamb and topped with market vegetables, this brothy stew makes a satisfying spring meal. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking…
All Those Kitchen Gadgets, but a Sharp Knife Just Might Do
To industrial designers, the universe of kitchen tools is infinite. Egg timers and onion goggles aside, many tasks can be done with a blade. NYT > Food Content is copyrighted…
City Kitchen: Bread Pudding Sheds Its Sweet Image
This savory take on bread pudding combines brioche with egg, ham and cheese. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a rental home, condo…
City Kitchen: A Deluxe Asparagus Frittata, Topped With Burrata
This Italian egg dish makes a nice light meal — unless you decide to adorn it with creamy cheese. NYT > Food Content is copyrighted by the respective owners. Advertisement:…
City Kitchen: Swirling Spring in With the Noodles
Pappardelle with fresh-from-the-market garlic shoots, peas and pancetta is a perfect expression of the season’s beginning. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a…
The Quarterback of the Kitchen? It’s Not Always the Chef
Little-known to the public but prized in the business, the expediter plays a high-pressure role, setting the pace for both kitchen and dining room. NYT > Food Content is copyrighted…
City Kitchen: Riffing On One of the World’s Great Sandwiches
In this take on banh mi, miniature pan-fried crab cakes stand in for the traditional pâté, thinly sliced ham and roasted pork. NYT > Food Content is copyrighted by the…
City Kitchen: A Dressing (or Dip) That’s Easy to Love
Unabashedly packed with anchovy and garlic, bagna cauda works with vegetables, fish, eggs and even pasta. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a…
City Kitchen: Lamb Shanks, Sweetly Spiced and Ready for Spring
There are many ways to prepare lamb shanks, but simmered and paired with a light, orange-inflected sauce is an especially perfect seasonal variation. NYT > Food Content is copyrighted by…
A Kitchen Duo for Decades, Now With Their Own Place
A sneak peek at Frenchette in TriBeCa, where Riad Nasr and Lee Hanson will give their Gallic training a fresh spin. NYT > Food Content is copyrighted by the respective…