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It is Cookie Week, haven’t you listened to? We just posted 7 new cookie recipes with videos on New York Moments Cooking, and there are lots of far more from decades previous on our YouTube channel, in scenario you want to revisit Eric Kim’s frosted sugar cookies or Vaughn Vreeland’s eggnog snickerdoodles. Mates are achieving out to tell me which ones they’re baking from the new batch, and I really like it.
It’s also the second for potato latkes and the other delicacies of Hanukkah. I personally really feel that latkes can make an superb evening meal by themselves if they’re correctly adorned I prime mine with a schmear of bitter product and a piece of smoked salmon, however no a single would be mad about a little caviar or a poached egg. If you are looking for a meatier major class, Melissa Clark’s paprika rooster under would do properly, and Yewande Komolafe’s new doughnuts would be a superb finale or social gathering handle.
As always, I’m listed here at dearemily@nytimes.com if you’d like to arrive at me. I enjoy to listen to from you.
2. Baked Salmon and Dill Rice
A large handful of emerald-environmentally friendly dill helps make this dish from Naz Deravian as really as it is fragrant. The salmon, flavored with lemon and chile flakes, bakes straight on major of the rice for successful cooking and cleanup.
3. Sesame-Brown Butter Udon Noodles
In this wafu pasta — a.k.a. Japanese-type pasta — Ali Slagle tosses udon with spinach, brown butter and soy sauce, with a sprinkling of toasted sesame seeds to end. That is it! So excellent!
4. Winter Squash and Wild Mushroom Curry
Madhur Jaffrey is the queen of Indian cooking in the United States, having prepared influential cookbooks stretching back again 50 decades. This recipe from David Tanis builds on just one of hers, and it is both equally sumptuous and uncomplicated to make. (Whilst fancy wild mushrooms are wonderful, there is no need to have to use them to make this dish sing. The normal mushrooms at the supermarket are just good.)
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