Eleven Madison Park Granola Recipe - NYT Cooking
2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
⅓ cup pumpkin seeds
1 tablespoon kosher salt
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried sour cherries

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Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
breakfast  oats  recipe  granola  nuts  coconut 
The mental health effects of climate change are gaining public attention. A 2016 government report (U.S. Global Change Research Program) reviewed a large body of research to summarize the current state of knowledge. This report builds on that knowledge, and considers the direct and indirect effects of climate change on mental health.
article  psychology  climatechange 
2 days ago
Green Bean and Tomato Salad Recipe - NYT Cooking
1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil
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Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
recipe  greenbeans  tomato 
8 days ago
Cherry Tomato and White Bean Salad Recipe - NYT Cooking

¼ cup olive oil
3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon pepper
¾ cup very thinly sliced red onion (about 1/2 a small onion)
1 ½ teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
⅓ cup chopped fresh parsley
½ cup shaved Parmesan (about 2 ounces)

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In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
salad  recipe  tomato  beans 
8 days ago
Ginger-Miso Sweet Pea Spread Recipe - Grace Parisi | Food & Wine
1/4 cup canola oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
1 jalapeño, seeded and minced
1 pound frozen baby peas (3 cups), thawed
3 tablespoons yellow miso

Step 1

In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
Step 2

Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

The spread can be refrigerated for up to 3 days.
recipe  peas  dip  miso 
17 days ago
Beet Hummus Recipe - Eli Sussman, Max Sussman | Food & Wine
2 pounds red beets, scrubbed
2 garlic cloves, chopped
2 tablespoons ground coriander
1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil
3/4 cup tahini
Kosher salt

Step 1
Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip 
off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour.

Step 2
In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped. With the machine on, slowly drizzle 
in the olive oil until incorporated and the beet puree is smooth. Scrape into a bowl and whisk in the tahini. Season with salt and serve with pita bread.
Make Ahead

The hummus can be refrigerated overnight.
recipe  dip  beets 
17 days ago
Summer Vegetable Tian - Budget Bytes

1 medium yellow onion $0.42
2 cloves garlic, minced $0.16
1 Tbsp olive oil $0.11
1 medium zucchini $0.75
1 medium yellow squash $0.56
1 medium potato $0.77
1 medium tomato $0.71
1 tsp dried thyme $0.10
Salt & pepper $0.05
1 cup shredded Italian blend cheese $1.40
1 Tbsp chopped parsley, optional garnish $0.08


Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.
zucchini  recipe  potatoes  tomato 
17 days ago
Country Captain Recipe - NYT Cooking
¼ cup flour
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
3 pounds (about 8) chicken thighs
4 slices bacon
1 medium yellow onion, diced
1 medium green pepper, seeded and diced
2 ribs celery, diced
1 tablespoon minced garlic
2 tablespoons curry powder
3 tablespoons currants
1 28-ounce can chopped tomatoes and their juices
3 tablespoons slivered almonds, toasted
Cooked white rice
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Heat the oven to 325 degrees.
Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.
curry  chicken  recipe  tomato  peppers  bacon 
17 days ago
How to Cook Chicken Thighs in the Instant Pot - The Cookful
Season thighs liberally with salt and pepper.
Measure 1-4 cups water into the bottom of your Instant Pot insert.*
Add onion and garlic to Instant Pot, if using.
Put the trivet or a steamer basket on top of the water/veggies. Put the thighs on top of the trivet.
Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for the following times:

Bone-in skin-on thighs: 10 minutes
Bone in skinless thighs: 10 minutes
Boneless skinless thighs: 8 minutes
Frozen thighs of any kind: 12 minutes.

Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
Once the pressure button moves down, remove lid. Remove chicken thighs. Strain liquid if desired for use as a stock.
recipe  chicken  instantpot 
19 days ago
Flour Tortillas
Flour Tortillas

2 c all-purpose flour
1 tsp salt
1 tsp baking powder
1 Tbsp vegetable shortening
1/2 to 3/4 c warm water (110° F)

In a mixing bowl stir together flour, salt, and b...
recipe  bread  flatbread  from notes
19 days ago
This is Tomorrow (the getaway driver remix) - Netgirl_y2k - Doctor Who (2005) [Archive of Our Own]
Donna works for an art thief with a name like a brand of tequila, but Christina has a flying bus and tolerates her occasional Mad Scientist moments, so it's not all bad.

This is not exactly fix-it, Donna's brain is still fucked up, but it's about her continuing adventures in time and space.
fic  gen  fandom:doctorwho  donna  <5k  *read  via:varsitygeek 
19 days ago
One Night In Bangor (And the World's Your Oyster) - Atalan - Good Omens - Neil Gaiman & Terry Pratchett [Archive of Our Own]
"If you can resist me for the whole evening, angel, I'll... I'll... I'll read that book you're always on at me about."

Aziraphale's eyebrows shoot up.

"Pride and Prejudice? Really?"

"Yes, really, only not really, because I'm going to win, obviously."

And Aziraphale smiles that little smile again.

"Of course you are, dear."
fic  fandom:goodomens  pairing:crowley/aziraphale  <25k  trope:bet  *read 
20 days ago
Greek Zucchini Fritters Recipe - NYT Cooking
2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
2 eggs
½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

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Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
recipe  zucchini  cheese 
22 days ago
Pasta With Zucchini, Feta and Fried Lemon Recipe - NYT Cooking
8 ounces pasta, such as spaghetti or bucatini
Kosher salt
¼ cup olive oil, plus more for drizzling
½ cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 ¼ pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

Nutritional Information

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Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
recipe  zucchini  pasta  cheese 
22 days ago
ask, and ye shall receive - Ariaste - Good Omens (TV) [Archive of Our Own]
Smite me, Crowley thinks one day, about three or four days into the Beginning of the World. He feels rather daring about it, especially when God doesn’t answer. Puts a bit of a swagger in his slither.
fic  fandom:goodomens  pairing:crowley/aziraphale  <1k  *read 
24 days ago
Steamed Mussels with Wine, Garlic & Parsley - Recipe - FineCooking

3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
3/4 cup chopped fresh flat-leaf parsley
Good-quality crusty bread, sliced or torn into pieces, for serving

Nutritional Information

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.
Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.
recipe  mussels  seafood 
24 days ago
Middle-School Tacos Recipe - NYT Cooking
2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

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Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
recipe  tacos  tex-mex  beef 
27 days ago
Italian-Style Tuna Sandwich Recipe - NYT Cooking
1 cup Italian parsley leaves, washed and dried
½ cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
¼ cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper

For the sandwich:

1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional
sandwich  recipe  tuna  italian 
4 weeks ago
Rice and Beans With Extras Recipe - NYT Cooking
Maybe tonight is calling for simple rice and beans, with limes to squeeze over the plate, warm tortillas to scoop up the food? First, rinse a cup or two of rice and cook as you usually do. As it steams away, dice an onion and sweat it in a saucepan with a drizzle or two of olive oil set over medium-high heat. When the onion begins to go translucent, add a few cloves of garlic and, if you’d like, some crumbled sausage, ground beef or lamb, then cook until it has started to crisp and the onion has started to caramelize. Add a healthy dusting of cumin, some salt and pepper to taste, and allow it all to go muddy and fragrant. Splash the mixture with the orange juice, maybe half a cup, and allow it to cook down, almost to syrup.

Then add a big can of black beans (drained, please) and stir to combine, turning down the heat and allowing the flavors to come together, perhaps using a spoon to mash some of the beans as they cook. Serve it all on top of the finished rice, adorned with wedges of lime and accompanied by warmed tortillas or buttered toast. I like some pickled jalapeños, cilantro and hot sauce on there, too.
recipe  beans  rice 
4 weeks ago
Pressure Cooker (Instant Pot) Pinto Beans - My Forking Life

2 Tbsp vegetable oil
16 oz dried pinto beans washed and picked over
1 large onion chopped
1 Tbsp minced garlic
2 chopped Chipotle Peppers in Adobo Sauce + 1tsp sauce
1 Tbsp Chili Powder
1 Tbsp Cumin
2 tsp salt
1 ½ tsp garlic powder
4 cups vegetable broth
1 cup water
1 15oz can diced tomatoes with green chilies
1 Tbsp white distilled vinegar


Set your Pressure Cooker to sauté on high. Once the display says Hot, add vegetable oil.
Add onion and garlic and cook for about 3 minutes, until onions have softened. Then add chipotle peppers, chili powder, cumin, salt, and garlic powder. Stir for about 20 seconds.
Add vegetable broth and water. Use a wooden spoon to stir and deglaze the pot by removing any stuck pieces of food from the bottom. Add beans and stir. Pour in diced tomatoes.
Press “Cancel” on your pressure cooker. Cover the pressure cooker and cook on High Pressure for 45 minutes.
Once timer is complete, allow pressure to naturally release for 15-25 minutes. Naturally release any remaining pressure.
Open Instant Pot and add vinegar to pot and stir. Enjoy 🙂

soaked beans cooking time = 7-9 minutes
recipe  instantpot  beans 
4 weeks ago
get religion quick (cause you're looking divine) - brinnanza - Good Omens - Neil Gaiman & Terry Pratchett [Archive of Our Own]
So it was fine. Even if Crowley couldn’t love him, he clearly liked him well enough, and that was almost the same thing.

It no doubt would have continued to be fine, or at least fine-adjacent, were it not for a narrowly averted apocalypse and several bottles of a really quite nice Riesling Aziraphale had found in the back room of his newly restored bookshop.

bad footnotes
fandom:goodomens  fic  pairing:crowley/aziraphale  trope:misunderstandings  trope:pining  <5k  *read 
5 weeks ago
human childcare for the occult (and ethereal) - suzukiblu - Good Omens (TV) [Archive of Our Own]
The Dowlings miraculously need a nanny and a gardener at the same time, and Aziraphale suggests they flip for it. Crowley takes one moment to picture Aziraphale nannying anyone and calls dibs. It’s not that Aziraphale’s terrible with humans, he’s just, well. Terrible with humans. Truly, truly terrible.

He doesn’t want to deal with Aziraphale getting metaphorically guillotined or kicking up security’s paranoia, basically. A gardener can be a little odd, and no one will notice or care. Except Warlock, perhaps, as the only other person with any real reason to spend much time out on the lawn, but Warlock’s the one they want noticing so that’ll be fine, Crowley’s sure.

Even if it does make him cringe a little, leaving Aziraphale in charge of the plants.
fandom:goodomens  fic  pairing:crowley/aziraphale  trope:fakerelationship  trope:wedding  <25k  trope:kidfic  *read 
5 weeks ago
Hot-and-Sour Soup - Recipe - FineCooking

1/2 lb. Chinese fresh bean curd or medium-firm tofu, drained
1/4 oz. (2 Tbs.) dried cloud ear mushrooms
1 oz. (about 35) dried tiger lily buds
4 oz. boneless pork loin, thinly sliced crosswise, then cut into strips less than 1/8 inch thick
1 Tbs. peanut oil
Kosher salt
1/4 cup cornstarch
4 cups Chinese Chicken Broth (do not degrease) or lower-salt chicken broth; more as needed
1 1/2-inch-thick slice fresh ginger, peeled and lightly smashed
3 Tbs. canned shredded Sichuan preserved vegetable, drained
1/3 cup canned bamboo shoots, rinsed
3 Tbs. plus 1 tsp. Hot Pepper Oil; more to taste
1/2 cup plus 1 Tbs. Chinese red rice vinegar or 6 Tbs. good-quality red wine vinegar; more to taste
3 large eggs, lightly beaten
2 Tbs. double dark soy sauce
2 Tbs. Asian sesame oil
1 medium scallion, thinly sliced on the diagonal


Put the bean curd in a zip-top freezer bag and freeze for 24 hours. Thaw at room temperature until soft enough to slice, about 1 hour, and then cut into 3×1/4-inch strips; set aside.
Put the cloud ears and lily buds in separate bowls, cover each with hot water, and soak until soft, 20 to 30 minutes. Keeping them separate, drain the cloud ears and lily buds, rinse well with cool water, and drain again. Break the cloud ears into small pieces; set aside. Remove the hard stem ends from the buds, halve crosswise, and set aside.
In another small bowl, whisk the cornstarch with 3 Tbs. water until smooth; set aside.
Put the broth and 1 cup water in a 4-quart saucepan, cover, and bring to a boil. Uncover and stir in the ginger and preserved vegetable. Return to a boil and cook, uncovered, for 2 minutes. Stir in the lily buds and cloud ears, return to a boil, and cook for 1 minute. Stir in the bean curd, bamboo shoots, and hot pepper oil. Return to a boil and cook for 2 minutes. Add the pork and any juice from the bowl, return to a boil, and cook just until the pork turns white, 1 to 2 minutes. Stir in the vinegar.
Stir the cornstarch mixture to loosen it and then, using a ladle, stir the soup in one direction while you pour in the cornstarch mixture. Stir until the soup thickens and returns to a boil, about 2 minutes. Add the eggs in the same way. The soup will be thick and opaque. Stir in the soy sauce and sesame oil, and remove from the heat. Season to taste with more hot pepper oil or vinegar to achieve a hot and sour balance that you like. Serve garnished with the scallions.
soup  chinese  recipe  tofu  mushroom 
6 weeks ago
Strange Pilgrims: Being the Account of a lost Angel, the Journeys of a Demon, the meaning of Free Will, of the Unravelling of a Prophecy, and of Being Unravelled by it in Turn - sousverre - Good Omens - Neil Gaiman & Terry Pratchett [Archive of Our Own]
"Aziraphale going missing" would be quite enough drama for Crowley to be getting on with, thanks very much - even without a prophecy that seems to be implying the significance of Feelings, and especially with every gargoyle in London trying to reunite them.

But when he does find the angel, Aziraphale has lost his memory, his wings, and insists that he is happily married to some kind of investment banker.

Right. So the first step is to fix all that, somehow, and then - and then - and then everything can go back to normal, like it was before, which is all Crowley wants.


How do we fix this?

on ch8, still updating
fandom:goodomens  fic  pairing:crowley/aziraphale  trope:amnesia  wip  <50k  *toread  trope:kidnapping  kink:dubcon 
6 weeks ago
An Angel who did not so much Fall In Love as Settle Into It Gradually - TheLadyZephyr - Good Omens (TV) [Archive of Our Own]
Crowley was standing in the middle of the room, hands in his pockets, looking a little lost. Aziraphale eyed the distance between them. Five steps. Five steps, and six thousand years, and a battlefield spanning an eternity.

The story of the little moments over the millennia that shape an angel’s regard for a demon, and the way he slowly, with great reluctance but inevitable surety, falls in love.

through the ages, supernova etc
fic  fandom:goodomens  pairing:crowley/aziraphale  <10k  *read 
6 weeks ago
Spoonful - Demorra (thebibliosphere) - Good Omens - Neil Gaiman & Terry Pratchett [Archive of Our Own]

Crowley’s head jerked up as he twisted round awkwardly in his chair to find a familiar face staring at him through the crowd, the time-altered features torn somewhere between consternation and twitching on the verge of a grin. He stared.

“Warlock?” Crowley he demanded, reaching for his glasses and only just managing to resist the urge to pull them off, “Warlock?”
fic  fandom:goodomens  gen  <5k  *read 
6 weeks ago
Garlic Lime Grilled Pork Tenderloin "Steaks" recipe | Epicurious.com
2 1 pound pork tenderloins, trimmed
1/4 cup fresh squeezed lime juice
1 tablespoon lime zest
4 cloves garlic cloves, finely minced
4 teaspoons honey
2 teaspoons fish sauce (can sub soy sauce)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil (grape seed oil works great)
4 teaspoons mayonnaise
1 tablespoon chopped fresh cilantro
1 kosher salt
Trim tenderloins of any fat, and remove all traces of silver-skin. Cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounder to flatten each half to 3/4" thickness. Cut 1/8" deep slits spaced 1/2" apart in crosshatch pattern on both sides of the steaks.
In a large bowl, whisk together lime zest and juice, garlic, honey, fish sauce, 3/4 teaspoon salt, and pepper. While whisking, slowly drizzle vegetable oil into lime mixture until it slightly thickens and becomes smooth.
Measure out 1/2 cup lime mixture into small bowl, whisk in 4 teaspoons mayonnaise, and set sauce aside. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Lay plastic wrap directly over meat, then cover the bowl with plastic wrap and let stand at room temperature for 45 minutes. Preheat has grill on high for 15 minutes, then clean and oil cooking grate. Important to oil grates. Remove steaks from bag, but do not pat dry.
Grill, uncovered, for 3 to 4 minutes until steaks become well-browned. Flip and continue cooking the second side for another 3-4 minutes until second side becomes well-browned. Close grill cover and cook for 3 to 8 minutes longer until steaks reach an internal temperature of 140 degrees. Watch closely to avoid overcooking.
Transfer steaks to carving board and sprinkle with kosher salt. Loosely tent with foil and let rest 5 minutes. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro. Slice steaks against grain into 1/2" thick slices. Drizzle with half the sauce. Serve remaining sauce for passing.
pork  recipe  lime 
7 weeks ago
Hash Brown Pancakes with Smoked Salmon & Dill Cream Recipe | Taste of Home

1/3 cup heavy whipping cream
1-1/8 teaspoons dill weed, divided
4 cups frozen shredded hash brown potatoes, thawed
2 large eggs, beaten
2 tablespoons minced chives
1/4 teaspoon salt
1 package (3 to 4 ounces) smoked salmon or lox


Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate.
Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm.
To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.
recipe  potatoes  eggs 
8 weeks ago
Everything Else Is A Substitute For Your Love
"You can't have been a demon," Aziraphale said. "No one used to be a demon. Why would you say that?"
fic  fandom:goodomens  pairing:crowley/aziraphale  <10k  *read  au 
8 weeks ago
Pink Is For Pining (You, You, Nothing But You)
“I do not, shut up,” Stiles hissed as well as he could around a mouthful of toast.

“Your pink hair says differently,” Scott sing-songed at him.


In which Stiles is a supremely socially awkward metamorphmagus with a crush, Derek is a quietly pining werewolf, and Scott and Lydia are done with their stubbornness and stupidity.

Derek gently encourages Stiles to show some vulnerability and Stiles forces Derek to do the same :\
au  via:allieyy  fandom:teenwolf  pairing:derek/stiles  *read  fandom:harrypotter  <25k  fic 
8 weeks ago
Strange Horizons - Truth Plus By Jamie Wahls
“Nah. We are one hundred percent shit-outta-luck,” she said, voice high and brittle as she leaned back from the computer. She gave a tight little laugh as she gestured at different possible trajectories, the different deflections achievable with nukes or booster rockets or heroic space missions. The wall of screens in front of us showed projected death tolls and ecological changes, with a lot of graphs that dropped sharply right at the end. “Earth is, uh … not to be melodramatic about it, but, absolutely doomed.”
fic  originalfic  gen  trope:apocalypse  <5k  *read  via:thatspotonthe_t 
9 weeks ago
five people who didn’t believe Ned Stark for one second about Jon’s paternity and one who did - janie_tangerine - A Song of Ice and Fire - George R. R. Martin [Archive of Our Own]
in which Jon actually does look like a Targaryen but Ned still insists it's his bastard son. Good thing the one person who should believe it, in fact, does.


+ lol. the wold needs more light-hearted got fic.
fic  gen  via:as_lld_again  fandom:asoiaf  trope:fluff  trope:crack  *read  via:exclamations  <5k 
9 weeks ago
Instant Pot Congee (Jook) - Budget Bytes

1 cup uncooked jasmine rice ($0.52)
2 cloves garlic ($0.16)
1-2 inches fresh ginger ($0.10)
3 shittake mushrooms ($0.63)
2 lb bone-in chicken pieces ($3.66)
7 cups water ($0.00)
1/2 Tbsp salt (or to taste) ($0.05)


3 green onions, sliced ($0.23)
1/4 bunch cilantro (optional) ($0.20)
1/3 cup peanuts, chopped ($1.12)
1 Tbsp soy sauce ($0.05)
1 Tbsp toasted sesame oil ($0.33)


Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove the skin from the chicken pieces.
Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.
Close and lock the lid of the Instant Pot. Turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking (no need to adjust the time or pressure). After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.
After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid.
Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.
Stir and taste the porridge, and add salt as needed (I added 1/2 Tbsp). Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.
Ladle the congee into each bowl and drizzle a small amount (1 tsp) of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, cilantro leaves, and chopped peanuts over top, then serve.

To make on a stove top: Use 10 cups water instead of seven. Add all the ingredients (minus toppings) to a large pot. Place a lid on top and bring to a boil over high heat. Once it reaches a boil, reduce the heat to low and let simmer for 1-2 hours, or until a thick porridge forms. Stir the congee often while simmering, replacing the lid each time. Once thick, continue with shredding the meat and seasoning with salt as described above.
instantpot  recipe  rice  breakfast  chicken  mushroom 
9 weeks ago
Grilled Old Bay Shrimp with Lemony Horseradish Cocktail Sauce - Recipe - FineCooking
For the sauce:

2 cups tomato ketchup
Grated zest of 2 small lemons
Juice of both lemons (about 5 Tbs.)
4 heaping Tbs. prepared horseradish; more to taste
8 shakes Tabasco or other hot sauce; more to taste
1/2 tsp. sea salt or kosher salt
Freshly ground pepper (optional)

For the shrimp:

2 lb. jumbo shrimp in the shell (24 to 30), thawed completely if frozen and blotted dry
1/4 cup vegetable or olive oil
2 Tbs. Old Bay seasoning
1/2 cup salted butter, melted (optional)


In a medium bowl, combine the ketchup, lemon zest and juice, horseradish, Tabasco, salt, and pepper, if using. Taste and adjust the seasonings, adding more horseradish if you like. Refrigerate if not using right away.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Just before cooking, toss the shrimp in the oil to coat, sprinkle with the Old Bay, and toss to coat evenly (I like to do this in a zip-top bag).
Put the shrimp on the grate directly over the heat and cook for 6 to 7 minutes, turning once halfway through. The shrimp are done when the shells are bright pink and the meat is opaque. Pile the shrimp on newspapers to peel and serve with the cocktail sauce, melted butter (if using), and lots of paper towels.

Make Ahead Tips

The cocktail sauce will keep for a week, refrigerated.
recipe  shrimp  grilling 
9 weeks ago
No-Bake Lemon Custards With Strawberries Recipe - NYT Cooking
2 cups heavy cream
⅔ cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
⅓ cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving
Nutritional Information
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In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
recipe  berries  dessert  dairy 
10 weeks ago
Sheet-Pan Pizza With Asparagus and Arugula Recipe - NYT Cooking
4 tablespoons olive oil
1 pound fresh or thawed frozen pizza dough, at room temperature
½ cup fresh ricotta (about 4 ounces)
5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
½ bunch asparagus (about 1/2 pound), trimmed and cut into 5-inch pieces
1 or 2 serrano or jalapeño peppers, thinly sliced
4 thin slices pancetta (optional)
½ cup pitted and torn green olives, like Castelvetrano
Flaky sea salt and black pepper
1 cup loosely packed Italian parsley
1 cup loosely packed baby arugula
2 teaspoons lemon juice

Nutritional Information

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Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don’t have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won’t fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
pizza  recipe  vegetables 
10 weeks ago
Cooking from the Glossies: Zucchini Blossom Frittata Recipe | Serious Eats

20 zucchini blossoms, stems removed
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
Salt and freshly ground black pepper
4 large eggs plus 4 egg whites, whisked to blend
Generous knob of goat cheese (about 1/4 cup)
Handful chopped fresh parsley



Gently rinse and dry zucchini blossoms. Preheat broiler.

Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and pepper.

Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and egg whites and cook until beginning to set around the edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Crumble the goat cheese into the skillet on top of the eggs. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley and serve.
recipe  squash  eggs  herbs  cheese 
10 weeks ago
Coconut-Miso Salmon Curry Recipe - NYT Cooking

3 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro

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In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Annya3 months ago
In light of other notes I used only 2 cups of water and otherwise followed all the instructions exactly. It has a delicious but mild flavor and was a big hit. I think the key is caramelizing the miso; all of a sudden at about the 2 minute mark as instructed the pan started to smell wonderfully when that started to happen. If you add the liquid too soon it’s easy to see that this could fall flat.
42 This is helpful
ChelseaJean1 week ago
This was quick, easy, and delicious! Big thanks to all the notes here—I followed others’ suggestions and used a full can of coconut milk, about 1 C water, doubled the garlic & ginger, and threw in some lime zest. I also used bok choy instead of spinach because it’s all I had on hand, and it was great. I added the bok choy about 1 minute before the salmon, which I then cooked for 4 mins. I’ll do the same next time I make this, which will be soon!
recipe  curry  salmon  fish  seafood  coconut  miso 
10 weeks ago
Beautiful Burger Buns Recipe | King Arthur Flour
Choose your measure:

Volume Ounces Grams


3/4 to 1 cup lukewarm water*
2 tablespoons butter, at room temperature
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.


3 tablespoons melted butter


Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Brush the buns with about half of the melted butter.
Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
Cool the buns on a rack.
Yield: 8 large buns.

Tips from our bakers

For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
What's another easy way to shape buns, besides rolling them into balls and flattening? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.
To make these buns using our hamburger bun pan: Divide the dough into six pieces (if you have a kitchen scale each piece will weigh about 4 1/2 ounces), and shape them into balls. Place the balls into the lightly-greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they're about 3 1/2" to 4" wide. Proceed with the recipe as written.
baking  bread  hamburger  recipe 
10 weeks ago
Web Browsers | privacytools.io
I would recommend you to take a look at privacytoolsIO 's firefox hardening guide, they are up to date with the latest changes and is the best when it comes to privacy .
firefox:addons  privacy 
11 weeks ago
Dirty Horchata Recipe - NYT Cooking

2 cups uncooked long-grain white rice
1 (14-ounce) can sweetened condensed milk
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
½ gallon whole milk
2 cups cold brew concentrate or espresso, for serving

Nutritional Information

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Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).
recipe  beverage  coffee  rice  milk  mexican 
11 weeks ago
How to Cook Frozen Chicken Breasts in the Instant Pot
Instant Pot Cooking Times for Frozen Boneless, Skinless Chicken Breasts

small (6-8 ounce) frozen chicken breasts – cook 11-12 minutes at high pressure, plus 10 minutes natural release
medium (9-10 ounce) frozen chicken breasts – cook 13-14 minutes at high pressure, plus 10 minutes natural release
large (12 ounce) frozen chicken breasts – cook 16 minutes at high pressure, plus 10 minutes natural release

If your chicken is not frozen, you will use the same cook times and method described above. The only difference is that you will do a quick pressure release instead of a 10 minute natural release.
Be sure to add the 1 cup of liquid to the Instant Pot. Pressure cooking requires liquid to create steam and pressure in the pot, which cooks your food.
If you plan to shred your cooked chicken, add some of the cooking liquid and follow my tips for how to shred chicken.
recipe  instantpot  chicken 
11 weeks ago
Confluence - helwolf - Game of Thrones (TV) [Archive of Our Own]

“Why did you come here, then?” she bites out.
“Brienne,” he says, with infinite exasperation.
fic  fandom:got  fandom:asoiaf  pairing:jaime/brienne  <10k  trope:pwp  *toread 
12 weeks ago
Mojo-Marinated Grilled Chicken Recipe | Serious Eats

1/2 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
8 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
1 (3 to 4 pound) roasting chicken

Type of fire: three-zone split
Grill heat: medium-low



To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.

Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.

Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.
recipe  chicken  grilling 
12 weeks ago
How to Grill Chicken Drumsticks - Gas Grill Recipe and Instructions
Keep the grill temperature around 350F. This lower than normal grill temperature is perfect for grilling drumsticks. It allows the meat to be perfectly cooked but does not cause the skin to burn or scorch.
If desired, toss the chicken with a nice BBQ spice rub before placing on the grill. Here is a recipe for my standard BBQ rub.
Grill for about 10 minutes on one side, then flip over with tongs. Lift the drumsticks off the grill gently to ensure that the skin is not sticking to the grill grates.
Keep the lid closed as much as possible. Drumsticks grilled this way are almost roasted, as keeping the lid closed causes the heat to surround the chicken.
Have a glass of water handy. Since chicken drumsticks have lots of skin, during grilling it will render and the grease can drip. This may cause some flare ups and splashing some water on the flame may be necessary.
Cook until the internal temperature of the drumsticks read about 180F. This is higher than the required 165F, but going up to 180F is much better for dark meat. The result is a more tender drumstick where the meat falls off the bone. Also this temperature ensures that the skin is nicely rendered and crispy.
Do not brush the BBQ sauce on the chicken until the last few minutes. I find that having BBQ sauce on for a lot of the grilling time can increase the chance that the skin burns and goes black.
Indirect or Direct? These instructions are for direct heat, but it is possible to grill drumsticks over indirect heat. One advantage of this is that you can be sure that there will not be any flare ups. Also, there is a reduced chance that the drumsticks will burn. Personally, I like how the skin renders and gets crispy when grilled over direct heat.
recipe  chicken  grilling 
12 weeks ago
Farro Pilaf With Balsamic Cherries Recipe - NYT Cooking
For the balsamic cherries

8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar

For the pilaf

1 cup farro
1 quart water or stock
Salt to taste
1 tablespoon butter (optional)
1 to 2 teaspoons fresh thyme leaves, to taste
Freshly ground pepper

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Pit the cherries and cut in half.
Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook or overcaramelize. Set aside.
To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.
farro  grains  salad  cherry  recipe 
12 weeks ago
One-Bowl Chocolate Cake

Unsalted butter, softened, for pans
3/4 cup unsweetened Dutch cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Chocolate Frosting for One-Bowl Chocolate Cake


1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
3. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

Chocolate Frosting for One-Bowl Chocolate Cake


2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
9 ounces bittersweet chocolate, melted and cooled slightly
3/4 cup creme fraiche, or sour cream



Sift together sugar, cocoa, and salt.

Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.
recipe  baking  buttermilk  cake  chocolate  dairy 
12 weeks ago
Granola Recipe - NYT Cooking
4 cups flaked or rolled oats
1 cup oat bran
1 cup coconut chips
1 cup chopped or slivered nuts (almonds, pecans, cashews)
½ to 1 teaspoon freshly grated nutmeg (to taste)
1 to 2 cups raisins or other chopped dried fruit (optional)
1 tablespoon ground cinnamon
½ teaspoon salt (optional)
6 tablespoons canola oil, grape seed oil or rice bran oil
6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
1 tablespoon pure vanilla extract
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Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.

One pan only, for 50m. No oat bran
This is helpful
Mary3 months ago
It says ‘2 baking sheets’. What size?
This is helpful
Alison O'R5 months ago
250–add fruit after baking
recipe  breakfast  nuts  oats  raisins 
may 2019
How to Sew a Bento Bag - Zero-Waste Chef
Bento Bag Instructions
1. Cutting the fabric

These bags, like people, are beautiful in all sizes. For the bento bag in this post, I cut out a square 22 inches by 22 inches.
square of fabric for a bento bag
Cut a square

Next, I cut the square in half along the diagonal, creating two isosceles triangles. If you plan on making a pile of these, cut out one square or one triangle and use that as your template to cut the pieces for many bags.
two triangles for sewing a bento bag
Cut the square into two triangles
2. Finish the edges of the two equal sides

If you some of your edges are selvages (the tightly woven edges of a piece of fabric), you don’t have to finish those. They won’t fray.

I used my serger to finish the edges with a rolled hem. You could do a zig-zag stitch on a regular sewing machine.
rolled hem
Rolled hem
bento bag triangles
Finished edges
3. Lay out the bento bag

Now lay out the bag and pin it for sewing. Overlap the triangles as in the pic below, with the right side facing up. I’ve overlapped the right triangle onto the left one.
how to sew a bento bag
Lay out triangles for sewing

Next, fold the left triangle onto the right one and the right onto the left. You’ll end up with what looks like a square with a triangle cut out of the top. Pin the front together and the back. Remember, the right side of the fabric is on the inside.
how to sew a bento bag
Fold to make the sides and bottom the same length
4. Start sewing!

So the roadside machine started to act up. I have to play around with the bobbin tension. My standard sewing machine that hasn’t been working well decided to work today. Phew! I’m on a self-imposed, artificial deadline to get this post up!

You’ll now stitch along the equal sides of the inner triangle on the front and back of the bag. If you have a free arm machine, set that up. You’ll avoid sewing together parts that aren’t supposed to be sewn together.
bento bag pattern
Sew here through the two front layers, then flip over and sew through the two back layers
sewing a bento bag
Sewing the triangle

Next, sew along the bottom through all the layers. I used my serger, which sews and finishes the edge in one fell swoop. If you use a standard machine, sew the bottom and then finish the edges with a zigzag stitch.
sewing the bottom of a bento bag
Sew the bottom edge, through all four layers

To make a bit of a flat bottom, sew an inch or two at the end of each corner of the bag, perpendicular to the bottom edge.
sew a flat bottom
Make a flat bottom

You’re done! Turn the bento bag inside out and press if desired.
sewing  how-to 
may 2019
Timpano alla “Big Night” Recipe - NYT Cooking
For the dough

4 cups all-purpose flour, more for dusting
4 large eggs
1 teaspoon kosher salt
3 tablespoons olive oil, more for greasing pan

For the filling

4 cups 1/4-inch by 1/2-inch Genoa salami pieces, cut 1/4-inch thick
4 cups sharp provolone cheese chunks, about 1/4 by 1/2 inch
12 hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in half
4 cups small meatballs
7 ½ cups Tucci ragù sauce, meat removed and reserved for another use
3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained
2 tablespoons olive oil
1 cup finely grated pecorino Romano
6 large eggs, beaten

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Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.
Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir 1/2 cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and 1/3 cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.
To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.


You may assemble the timpano in the pan it will be baked in and freeze it. It will take three days to fully defrost in the refrigerator before it can be baked as directed.

Mama Mia! This is an amazing recipe and journey! Similar to other notes: we had leftover ziti (3 lbs was too much), I did not thin the sauce for fear of making it runny, let it sit 1 hour before slicing. My family made it for Christmas dinner and it was so much fun. The sauce and meatball recipe are very good and I would make again for other recipes.

Savory and delicious. The proportions are tough to translate to your own conditions so be flexible. I followed directions and had excess- Ziti : a pound too much ziti (made a baked ziti and popped in freezer) Dough : fistful was left over Salami, meatballs and provolone : a cup each left Sauce : just fine. I used a springform and a 2 quart Pyrex and heaped them up. Needed a baking sheet under the Pyrex. Baked 50 minutes then covered 25 minutes Rested an hour GREAT!!!!

Days of effort. Worth it for special meal. Made at Easter. Pasta dough is trickiest part to get right for texture & size & get into & out of baking bowl. Italian hubby had fun with that part. I was very glad to delegate. Make meatballs & ragu a day or two ahead. Can hard boil eggs day ahead. Helps to have at least two cooks on board for assembly. Recommend letting it sit more than 30 min - maybe 1 hr - cut too soon & will lose shape. Glad we tried it once.

Ragu Sauce


¼ cup olive oil
1 pound stewing beef, trimmed of fat, rinsed, patted dry and cut into pieces
1 pound country-style spareribs, trimmed of fat, rinsed, patted dry and cut in half
1 cup coarsely chopped onions
3 cloves garlic, coarsely chopped
½ cup dry red wine
1 6-ounce can tomato paste
8 cups whole plum tomatoes (about two 35-ounce cans), passed through a food mill or puréed in a blender or food processor
3 fresh basil leaves
1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried

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In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
recipe  italian  pasta  meatballs  eggs  holiday  beef  tomato  basil 
may 2019
Classic French croissant recipe – Weekend Bakery
Ingredients for the croissant dough

500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
140 g water
140 g whole milk (you can take it straight from the fridge)
55 g sugar
40 g soft unsalted butter
11 g instant yeast
12 g salt

Other ingredients makes 15
280 g cold unsalted butter for laminating
1 egg + 1 tsp water for the egg wash
First time croissant baker? Choose a cold day with a room temperature below 20 ºC / 68 ºF . This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough. The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.
Day 1

Making the croissant dough
We usually do this part in the evening. Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.

Day 2

Laminating the dough
Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm. Trim / straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Wrap in paper and refrigerate the butter slab until needed.
Use just enough flour on your work surface to prevent the dough from sticking. However keep the amount to a minimum, otherwise too much flour will be incorporated between the layers and this will show in the end result.

Take the dough out of the fridge. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square. Try to get the square as perfect as possible and with an even thickness. Get the slab of butter from the fridge. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams.

Now the dough with the sealed in butter needs to be rolled out. With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. You can use these techniques during all the rolling steps of this recipe. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.

Fold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it). Repeat the rolling and folding two more times (ending up with 27 layers of butter in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough (you can see this in our croissant making video at around 3:40 minutes). After the second turn, again give it a 30 minute rest in the fridge. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!
Sometimes the dough will resist to get any longer than for example 45 cm, stop rolling and pressing the dough, it will only hurt your layers. At any stage when the rolling of the dough gets harder you can cover the dough and let the gluten relax for 10 to 20 minutes in the fridge before continuing.

Roll out to 20 cm x 60 cm
Refrigerate 30 minutes
Rotate 90 degrees
Roll out to 20 cm x 60 cm
Refrigerate 30 minutes
Rotate 90 degrees
Roll out to 20 cm x 60 cm
Refrigerate until day 3
Rotate 90 degrees
Roll out to 20 cm x 110 cm

Also see complete time table at bottom of page

Each laminating step should not take more than a few minutes. However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. It is very important the butter stays solid.

Day 3

Dividing the dough
Take the dough from the fridge. Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! It is such a shame to ruin two days of work.

When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.

Shaping the croissants
For the next stage you will need a tape measure and a pizza wheel. Lay a tape measure along the top of the dough. With the wheel you mark the top of the dough at 12,5 cm intervals along the length (7 marks total). Now lay the tape measure along the bottom of the dough and make a mark at 6,25 cm. Then continue to make marks at 12,5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.

Now make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.

Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.

Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result.

After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).

Proofing and baking
Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth. Give the croissants their first thin coating of egg wash.

Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC / 76ºF to 79ºF (above that temperature there is a big chance butter will leak out!). We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25ºC / 77ºF. It retains this temperature for a long time because of the oven stones and isolation. The proofing should take about 2 hours. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side.

Preheat the oven at 200ºC / 390ºF convection or 220ºC / 430ºF conventional oven.
Right before baking, give the croissants their second thin coat of egg wash. We bake the croissants in our big convection oven for 6 minutes at 195ºC, then lowering the temperature to 165ºC, and bake them for another 9 minutes. Hamelman suggest baking the croissants for 18 to 20 minutes at 200ºC, turning your oven down a notch if you think the browning goes too quickly. But you really have to learn from experience and by baking several batches what the ideal time and temperature is for your own oven. Take out of the oven, leave for a few minutes on the baking sheet, then transfer to a cooling rack.

Latest way of baking; We heat up our double fan big convection oven at 200ºC, when heated up put the croissants in the oven and directly lower it to 175ºC. We bake them for 10 minutes at 175ºC, they will have a nice brown color by now, then lower the temperature to 150ºC, and bake them for another 6 minutes.

Best eaten while warm and fresh of course. Croissant we don’t eat or share within a day we freeze. We put them in the preheated oven (180ºC / 355ºF) for 8 minutes straight from the freezer. Nothing wrong with that, croissants eaten nice and warm, almost as good as the fresh ones…almost!
We used the excess dough we trimmed from the edges to make, a bit odd shaped but still very delicious, ‘pain au chocolat’, using our favorite Valrhona Caraïbe dark chocolate. The trimmed dough parts are still … [more]
recipe  baking  pastry 
may 2019
Ricotta Dumplings With Buttered Peas and Asparagus Recipe - NYT Cooking
2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
¾ cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
¼ cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving

Nutritional Information

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Bring a large pot of salted water to a boil.
Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you’d like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they’re all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.
recipe  dairy  cheese  peas  asparagus 
may 2019
Pan Roasted Chicken and Veggies | Genius Kitchen
Good outline for sheet pan chicken. Add spices.

1 1⁄2 lbs red potatoes, cut into 1 1/2-inch chunks
1 large onion, cut into wedges
4 garlic cloves
2 tablespoons olive oil
1 1⁄4 teaspoons salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon dried rosemary
1 lb boneless skinless chicken thighs, each cut in quarters
1 (10 ounce) bag fresh spinach (remove stems)

Preheat oven to 475°F.
In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
Roast veggies 25 minutes, stirring once.
Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
Toss before serving.
recipe  how-to  chicken  vegetables  sheetpan 
may 2019
Takeout-Style Sesame Noodles Recipe - NYT Cooking
1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
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Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
recipe  chinese  noodles  cucumber  peanut  ginger 
may 2019
Three-Cup Vegetables Recipe - NYT Cooking
This is a great recipe. Use Taiwanese rice wine if possible and I'd throw in some scallions near the end and use a bit more ginger. I've had this done in veg restaurants in Taiwan a few times. Some other ideas for what to put in for a little variety:
Spring bamboo shoots
Water chestnuts (lightens it up)
Soy products, especially popular in China/Taiwan is "vegetarian chicken" 素鸡
Bell pepper
Not traditional in vegetarian renditions since many Buddhists won't eat it but I'd also throw in an onion.

2 tablespoons canola or other neutral oil
6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)
1 (1-inch) piece ginger, peeled and thinly sliced
10 garlic cloves, smashed and peeled
¾ cup Chinese rice wine
6 tablespoons low-sodium soy sauce
3 tablespoons toasted sesame oil
2 tablespoons dark brown sugar
2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes
2 cups fresh basil leaves, torn if large
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In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.
recipe  vegetables  chinese  basil  ginger 
may 2019
Pressure Cooker Black Bean Soup Recipe - NYT Cooking
I also extended the time under pressure to 40 minutes. Worked perfectly. Then pureed approximately three cups and returned it to the soup. Served with dollops of sour cream. Wonderful outcome.

I cooked it according to the recipe using my Instant Pot. Only change was to increase the chorizo to 8 oz. and use a generous hand with the spices. It was tasty, but the beans were very firm and the soup was quite watery. Next time I'll soak the beans, or increase the cook time, and reduce the water by at least a cup.

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
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In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
instantpot  recipe  beans  soup 
may 2019
Lemon Curd 101 - Instant Pot | Stove top | Eggless - Spices N Flavors

1/2 cup (115 ml) Lemon Juice
2 eggs
1/2 cup + 1 tbsp (125 gms) Sugar
1/3 cup 75 gms Butter cubed
1 tsp Lemon Zest

Eggless Lemon Curd

40 gms (2 tbsp) Butter
1/4 cup Sugar
1/2 tbsp Cornflour
1 tbsp Water
2 tbsp Condensed Milk
1/4 cup (60 ml) Lemon Juice
1/4 tsp Turmeric powder

How to make Lemon Curd on Stove-top

Whisk together the juice, zest, eggs and sugar in the pot until warm to touch on a med-low flame.
Add the cubed butter a little at a time whilst whisking gently but continuously until thickened.
Pass through a fine sieve.
Cling wrap and refrigerate the lemon curd until ready to use.
This makes 1.5 cups of lemon curd

How to make Instant Pot Lemon Curd

In a mixer or blender add all the ingredients except for lemon zest.
Blend until everything is combined. It may seem split or curdled. Don’t worry. Just transfer it a jar or ramekin whichever suits you. Lightly cover the top with aluminium
Pour 2 glasses of water to the base of your IP. Place the trivet and then the ramekins.
Close the lid. Vent to sealing position. Pressure cook or Manual mode for 8 mins. Allow natural pressure releasing.

Once the vent drops down. Take the jars or ramekins out. Add lemon zest on top and using a spoon just mix the lemon curd until smooth and lump free.
Chill the lemon curd in the refrigerator to thicken further.
This makes 1.5 cups of lemon curd

How to make Eggless Lemon Curd

In a saucepan combine together the lemon juice and zest, butter, sugar and turmeric powder. Bring it to a boil on medium low flame
Meanwhile, prepare the slurry - Mix together cornflour and water to make a slurry.
Once the lemon juice comes to a boil, add this cornflour slurry and mix everything until it thickens.
Transfer it a bowl. Add in the condensed milk and whisk until smooth.
Chill in the refrigerator to thicken further.
This makes 3/4 cups of lemon curd.
recipe  eggs  lemon  dessert  instantpot 
april 2019
Watercress Velouté recipe | Epicurious.com
Amazing. The dull stick blender has trouble with the watercress.


2 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
2 bunches watercress, chopped (including tender stems)
fine sea salt
freshly ground black pepper
2 medium russet potatoes, peeled, thinly sliced
2 tbsp unsalted butter
1/3 cup crème fraîche
2 tbsp finely chopped fresh chives


Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.
recipe  soup  watercress  potatoes 
april 2019
Super Easy Chana Masala (Instant Pot - Pressure Cooker Recipe)
1 1/2 cups dry Chickpeas (chana)
3 tablespoons Oil
1 teaspoon Cumin Seeds
2 Bayleaves
2 Cardamom Pods
3/4 cup medium sized Onion, finely chopped
1 1/2 cups Tomatoes, finely chopped
1 tablespoon finely minced Garlic
1 tablespoon finely minced Ginger
2 Green Chillies, finely chopped (Serrano Peppers will work)
1 1/4 teaspoon Salt
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder (or Paprika Powder)
2 potatoes, cut into quarters
3/4 teaspoon Garam Masala
1 tablespoon Kasuri Methi (optional)
Chopped coriander for topping


Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

Instant Pot Chana Masala

Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
Turn on the saute function again and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.
instantpot  recipe  indian  chickpeas 
april 2019
Chorizo and Potato Tacos (Tacos de Chorizo y Papa) - Recipe - FineCooking
For the guacamole

1/2 cup chopped white onion, divided
1/2 cup chopped cilantro, divided
1 serrano or jalapeño chile, finely chopped, including the seeds
1 tsp. kosher salt (or 1/2 tsp. fine salt)
2 firm-ripe avocados

For the tacos

1 lb. boiling potatoes (about 2 large)
1 lb. Mexican or Spanish chorizo
2 tsp. dried oregano, preferably Mexican, crumbled
Kosher salt
12 to 15 6-inch corn tortillas, warmed
Queso fresco, for serving (optional)

Make the guacamole

Combine half of the onion and half of the cilantro on a cutting board (or in a molcajete, or mortar, if you have one) along with the chile and salt. Mince together with a large knife and mash with the side of the knife to create a paste (or mash with the pestle). Transfer to a bowl. Score the avocado, twist the halves apart, and scrape the flesh out of its skin with a large spoon into the bowl. Add the remaining onion and cilantro and stir together with a fork.

Peel the potatoes and cut them into 1⁄2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a tsp. of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.
Make tacos with the tortillas, guacamole, and queso fresco, if using.
tacos  recipe  mexican  pork  sausage  potatoes  avocado 
april 2019
How to Make Perfect Soft and Hard Boiled Eggs in the Instant Pot

4 large eggs
1 cup water
rack that comes with the Instant Pot


Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

Soft Boiled Eggs:

High pressure on manual 3 minutes. Quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold running water until cool enough to hold. Peel right away.

Hard Boiled Eggs:

High pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold running water until cool enough to hold. Peel right away.
instantpot  eggs  recipe 
april 2019
Channa Masala Recipe | Serious Eats

4 medium cloves garlic, roughly chopped
1 (1-inch) knob ginger, peeled, roughly chopped
1 to 6 green Thai chilies (to taste), roughly chopped
2 tablespoons (30ml) juice from 1 lemon, divided
Kosher salt
2 tablespoons (30ml) vegetable oil or ghee
2 teaspoons (8g) black mustard seed
1 teaspoon (4g) whole cumin seed
1 large onion, finely diced (about 1 1/2 cups; 300g)
1/4 teaspoon (1g) baking soda
2 teaspoons (8g) ground coriander
1/2 teaspoon (2g) freshly ground black pepper
1/2 teaspoon (2g) ground turmeric
1 1/2 teaspoons (6g) store-bought or homemade garam masala, divided
1 (14-ounce) can whole peeled tomatoes
2 (14-ounce) cans chickpeas, drained and rinsed
1 cup cilantro leaves, roughly chopped (1 ounce; 25g)



Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.

Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.

Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.

Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.

Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.
recipe  chickpeas  indian 
april 2019
Colomba Pasquale (Easter Dove Bread) Recipe | King Arthur Flour
Choose your measure:

Volume Ounces Grams

Biga (overnight starter)

1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup cool water
1/8 teaspoon instant yeast


2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
1 tablespoon SAF Gold instant yeast, or instant yeast
1/3 cup granulated sugar
4 tablespoons butter, at room temperature
2 large eggs + 1 large egg yolk, white reserved for topping; room temperature preferred
1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil
grated peel of 1 large orange
1 cup dried fruit of your choice, chopped if large


1 large egg white, reserved from dough
3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground
2 tablespoons granulated sugar
2 tablespoons sliced almonds
5 to 6 teaspoons coarse white sugar or pearl sugar


The night before you want to make the bread, mix together the biga (overnight starter) ingredients. Cover the bowl, and leave it at room temperature for up to 15 hours or so.
Next day, combine the bubbly starter with all of the remaining dough ingredients except the grated orange rind and the fruit. Mix to combine. Switch to the dough hook, and knead for about 12 minutes at medium speed, stopping the mixer every 3 minutes to scrape the bottom and sides of the bowl. By the end of the kneading time, the dough should have become elastic and satiny. It should be starting to leave the bottom and sides of the bowl, though it won't form a smooth ball.
Knead in the grated orange rind and dried fruit.
Cover the bowl, and let the dough rise for 2 hours (3 hours if you're not using SAF Gold yeast). It should have become quite puffy.
Divide the dough in two pieces, with one slightly larger than the other. Shape one into a 10" log, with one tapered end; and the other into a 7" log.
Place the longest log lengthwise on a lightly greased or parchment-lined baking sheet; use the edge of your hand to form a crease in the center. Lay the shorter log crosswise across it, right at the crease. Shape the shorter log into "wings" by pulling it into a crescent shape. (We know, this doesn't really look too awfully much like a dove; think of it as a symbolic representation!)
Cover the shaped loaf with a cover or lightly greased plastic wrap, and set it aside to rise until it's puffy; this will take about 1 to 2 hours, depending on what type of yeast you've used. Towards the end of the rising time, preheat the oven to 375°F.
Make the topping by mixing the egg white, ground almonds, and sugar. Gently paint this glaze all over the loaf; be generous. Sprinkle with the sliced almonds, then the pearl or coarse sugar.
Bake the loaf for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register 190°F.
Remove the bread from the oven, and carefully slide it onto a rack to cool.
Serve in thin slices. Some enjoy fresh Colomba with a glass of wine; some prefer it toasted, then drizzled with heavy cream or honey, and served with coffee. It's delicious just plain, too; serve it Easter morning, or later in the day, as a sweet accompaniment to the Easter ham.
Yield: 1 large loaf.
recipe  easter  bread  baking  almonds  nuts 
march 2019
Alton Brown's Candied Orange Peel Recipe

4 ripe oranges (Navel will do just fine)
2 cups sugar
4 cups water


Place a cooling rack over a sheet pan lined with parchment paper. If you don’t have a pan, just put the paper on the counter, but don't skip the cooling rack.
Using a vegetable peeler, remove the outer peel of each orange working from stem end to blossom end. (I'd say "longitudinally," but who thinks about oranges having lines of longitude?)
When all the peeling is done, lay each piece on a cutting board, pith side up (that's the white stuff) and use a paring knife to scrape off as much of the pith as possible. Don't go crazy, but the more you get off the less bitter it'll be.
Place the peel strips in a medium saucier or saucepan (I use a three quart saucier so that the liquid will pool in the bottom as it reduces). Add two cups of water and bring to a boil over medium-high heat, then drop the heat to maintain a simmer for 15 minutes. Drain and return the peel to the pan.
Add the sugar and the last two cups of water. Bring to a boil over medium-high heat and stir every few minutes until the sugar dissolves. A silicone spatula is absolutely the best tool for the job.
When the syrup hits a boils, drop the heat and maintain a simmer for approximately 1 hour. Since the syrup is going to slowly concentrate, you'll need to drop the heat every now and then to just maintain that simmer. Remember this isn’t just about creating a sugar crust, it’s about actually getting some of that sugar into the peel and that takes time. Stir every few minutes to help insure equal coverage and cooking.
After 50 minutes a majority of the water will have evaporated and the remaining syrup will thick and there will be a lot of bubbles. You'll know you're close to done when you feel grit at the bottom of the pan when you swipe the spatula across it. That means the syrup is “concentrated” and the sugar is falling out of solution. At this point use an instant read thermometer to start checking the temp.*
When the syrup hits 250 degrees F, immediately remove from the heat and pour the orange peels onto the cooling rack, separating and straightening the pieces as quickly as you can with the spatula or a couple of forks. Once cool, shake off any excess sugar and cover lightly with paper towels or a clean towel overnight.
Seal the candied peel in a glass jar and store at room temperature for up to 3 months. If making in the summer, consider adding a food grade silica desiccant pack to the jar to absorb humidity.


Note: I don't like waste so I return any syrup and surplus sugar from the paper and rack to the pan. I add a cup of water, cover and simmer for 10 minutes. The resulting syrup can be used in beverages...like tea and cocktails. Sealed in a jar and refrigerated it'll keep for months.
Oh yeah...don’t forget to eat the oranges.
*Why not use a "clamp-on" style candy thermometer? Because the amount of syrup is so low at the end that you wouldn’t get a decent reading. So I use an instant read thermometer and just tilt the pan to pool the liquid to one side when reading.
Makes approximately 40 three-inch pieces.
recipe  candy  orange 
march 2019
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