In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.
Daniel Krieger for The New York Times
Jennifer Yee’s take on an apple strudel at C. Ellet’s looks nothing like an apple strudel — it’s a crinkled, cylindrical whirl whose layers encase cardamom, sugar, oat streusel, apple compote and clarified butter.
Shrimp and pineapple skewers with peanut sauce.
Upland red bearded rice, which grows in the Moruga district in Trinidad, turned out to be a missing culinary link between enslaved people in coastal Georgia and a group of slaves who were able to buy their freedom by fighting for the British in the War of 1812.
At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.
Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.
Cole Wilson for The New York Times
Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.
Artichokes on display outside a restaurant along Via Portico d’Ottavia, in the Jewish ghetto in Rome.
Ready in a half-hour or so, this minestrone brims with summer vegetables.
The celebrity chef Mario Batali speaking at a benefit for Teens for Food Justice at his restaurant La Sirena in November. In news reports the next month, several women described a decades-long pattern of abusive behavior in his empire.
Clabbered cottage cheese at Cowgirl Creamery’s Sidekick Cafe at the Ferry Building in San Francisco.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.
Butter's roasted pork chops with shiitake mushrooms.
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