What to Cook Right Now


Check out David Tanis’s new recipe for red curry mussels with oven-roasted sweet potato fries. Also, Melissa Clark’s new recipe for Swiss chard with pancetta and runny eggs. You might make my previous recipe for braised tofu in caramel sauce. Or you can simply fly free via the kitchen, making issues up on the fly. Who needs the best kale salad?

Many, many hundreds extra recipes await your inspection on NYT Cooking. (Please take out a subscription so you’ll be able to see all of them.) Go see what you consider them, save those you want, after which prepare dinner one tonight.

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And please write for those who run into excessive seas or deep powder. We’ll scramble the helo to get you to security: cookingcare@nytimes.com. Our Care workforce is the best staff.

Now, it has nothing to do with meals besides it was filmed in a bodega, however as a New Yorker who loves New Yorkers and who mourns the best way our accent has largely moved to the suburbs, I might listen to this guy talk all day.





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