Confort

Confort

Ultra-Fluffy Mashed Potatoes Recipe
Ultra-Fluffy Mashed Potatoes Recipe
Our recipe tells you how to use one incredibly simple technique to produce the fluffiest and lightest mashed potatoes you'll ever eat.
·seriouseats.com·
Ultra-Fluffy Mashed Potatoes Recipe
This Midwestern Chicken and Noodles Is Way More Satisfying Than Soup
This Midwestern Chicken and Noodles Is Way More Satisfying Than Soup
Don’t confuse Midwestern chicken and noodles with soup. This dish features juicy hunks of chicken in a roux-thickened gravy with chewy, homemade egg noodles, all served over fluffy mashed potatoes.
·seriouseats.com·
This Midwestern Chicken and Noodles Is Way More Satisfying Than Soup
Honey-Soy Braised Pork With Lime and Ginger Recipe
Honey-Soy Braised Pork With Lime and Ginger Recipe
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness
·cooking.nytimes.com·
Honey-Soy Braised Pork With Lime and Ginger Recipe
Chocolate Guinness Cake Recipe
Chocolate Guinness Cake Recipe
For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
·cooking.nytimes.com·
Chocolate Guinness Cake Recipe
Porcini Ragù Recipe
Porcini Ragù Recipe
As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all
·cooking.nytimes.com·
Porcini Ragù Recipe
Namoura (Syrup-Soaked Semolina Cake) Recipe
Namoura (Syrup-Soaked Semolina Cake) Recipe
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
·cooking.nytimes.com·
Namoura (Syrup-Soaked Semolina Cake) Recipe
Slow-Cooker Jalapeño Pulled Pork Recipe
Slow-Cooker Jalapeño Pulled Pork Recipe
This four-ingredient recipe draws inspiration from carnitas, barbecue pulled pork and Vietnamese caramel pork for sticky, sweet and spicy pulled meat Braising browned pork shoulder in a slow cooker in pickled jalapeño brine and fish sauce tenderizes the meat and adds savory depth Part of the cooking liquid then simmers with brown sugar and pickled jalapeño slices for a glaze to drape over pull-apart, crispy-edged meat
·cooking.nytimes.com·
Slow-Cooker Jalapeño Pulled Pork Recipe
Pork Roast With Roasted Jalapeño Gravy Recipe
Pork Roast With Roasted Jalapeño Gravy Recipe
Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures He grew up in a working-class neighborhood in Monterrey, Mexico, where a pork roast like this would have never made it onto the table But he came to love the roast’s role in a traditional Southern Sunday supper, and decided to give it his own Mexican twist
·cooking.nytimes.com·
Pork Roast With Roasted Jalapeño Gravy Recipe
Keema (Spiced Ground Meat) Recipe
Keema (Spiced Ground Meat) Recipe
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt
·cooking.nytimes.com·
Keema (Spiced Ground Meat) Recipe
Roasted Chicken Thighs With Hot Honey and Lime Recipe
Roasted Chicken Thighs With Hot Honey and Lime Recipe
These sweet and spicy chicken thighs pack enormous flavor using only a handful of pantry ingredients Generously seasoned with salt, pepper, and onion and garlic powders, they’re roasted at a high temperature to maximize the crispiness of the skin Halfway through cooking, the chicken is brushed with a butter-and-hot-sauce blend
·cooking.nytimes.com·
Roasted Chicken Thighs With Hot Honey and Lime Recipe
Fairy Bread Recipe
Fairy Bread Recipe
If you go to a children’s birthday party in Australia or New Zealand, you may not get birthday cake, but you are very likely to find fairy bread: triangles of untoasted white bread covered with margarine or butter and “hundreds and thousands” (known as sprinkles stateside) Fairy bread is a much-loved treat with fairly murky origins; one variation is hagelslag, a Dutch treat that uses chocolate sprinkles instead of rainbow-colored rounds After one bite of fairy bread, it is clear why the combination of soft bread, creamy butter and crunchy, sugary sprinkles is beloved by so many — and may be soon by you, too.
·cooking.nytimes.com·
Fairy Bread Recipe
Cottage Pie Recipe
Cottage Pie Recipe
Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal
·cooking.nytimes.com·
Cottage Pie Recipe
Creamy, Spicy Tomato Beans and Greens Recipe
Creamy, Spicy Tomato Beans and Greens Recipe
This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite.
·cooking.nytimes.com·
Creamy, Spicy Tomato Beans and Greens Recipe
Cheesy Green Chile Bean Bake Recipe
Cheesy Green Chile Bean Bake Recipe
This quick and easy skillet dinner is somewhere between an easy take on enchiladas verdes (no rolling required) and a complete-meal rendition of chile con queso The base is a mixture of charred green chiles, pinto beans and store-bought or homemade salsa verde, which delivers the brightness of tomatillos, chiles, cilantro and lime Blanket the bean-and-chile mixture with Monterey Jack cheese, then broil until molten
·cooking.nytimes.com·
Cheesy Green Chile Bean Bake Recipe
Singaporean Chicken Curry Recipe
Singaporean Chicken Curry Recipe
In Singapore, there are countless versions of curry Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend
·cooking.nytimes.com·
Singaporean Chicken Curry Recipe
Smashed Beef Kebab With Cucumber Yogurt Recipe
Smashed Beef Kebab With Cucumber Yogurt Recipe
This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt) The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.
·cooking.nytimes.com·
Smashed Beef Kebab With Cucumber Yogurt Recipe
Chicken and Rice Recipes: 10 Comforting Dishes From Around the World
Chicken and Rice Recipes: 10 Comforting Dishes From Around the World
The well-known combo spans cultures and cuisines, and is our favorite way to get dinner on the table. These 15 recipes showcase just some of what the ingredient duo has to offer.
·seriouseats.com·
Chicken and Rice Recipes: 10 Comforting Dishes From Around the World
Yamitsuki (Addictive Cabbage) Recipe
Yamitsuki (Addictive Cabbage) Recipe
In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt So few ingredients, so little time required, and you can’t stop eating it Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods
·cooking.nytimes.com·
Yamitsuki (Addictive Cabbage) Recipe
Meatballs With Any Meat Recipe
Meatballs With Any Meat Recipe
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together
·cooking.nytimes.com·
Meatballs With Any Meat Recipe
How to Make a Sheet-Pan Dinner
How to Make a Sheet-Pan Dinner
A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn’t require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown. Here’s how.
·cooking.nytimes.com·
How to Make a Sheet-Pan Dinner
Beef Bourguignon Recipe
Beef Bourguignon Recipe
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish
·cooking.nytimes.com·
Beef Bourguignon Recipe
Cassoulet Recipe
Cassoulet Recipe
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet
·cooking.nytimes.com·
Cassoulet Recipe
alex’s chicken and mushroom marsala
alex’s chicken and mushroom marsala
What, you don’t know what’s for dinner either? I pick this. The sauce is so nuanced and delicious, it’s hard to believe how short the ingredient list is.
·smittenkitchen.com·
alex’s chicken and mushroom marsala
Mapo Ragù Recipe
Mapo Ragù Recipe
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
·cooking.nytimes.com·
Mapo Ragù Recipe
Mie Goreng Recipe
Mie Goreng Recipe
The key to achieving the signature sweet-smoky-salty flavor of Indonesian stir-fried noodles is to let the noodles cook, undisturbed, over high heat until you see small wisps of smoke Javanese sweet soy sauce, also known as kecap manis, can be very sweet, so giving it a good cook will bring just enough of a bitter edge to its sweetness If you’re making this dish for a crowd, don’t prepare more than two servings at a time, otherwise the noodles will crowd the pan and not brown properly, and you won’t get that smoky wok hei flavor
·cooking.nytimes.com·
Mie Goreng Recipe