Jeannine Staffeld

1 follower
·
140 following
Jeannine Staffeld
More ideas from Jeannine
NYT Cooking: Al dente pasta, swirled in a salty, creamy cheese sauce, macaroni and cheese is like a hug wrapped in a warm sweater, unparalleled in its ability to comfort and satisfy. While boxed and frozen varieties have made it impossibly easy to prepare the dish at a moment’s notice, a homemade version is worth the effort. We’ll teach you the foundations of a perfect macaroni and cheese, and how to make t...

NYT Cooking: Al dente pasta, swirled in a salty, creamy cheese sauce, macaroni and cheese is like a hug wrapped in a warm sweater, unparalleled in its ability to comfort and satisfy. While boxed and frozen varieties have made it impossibly easy to prepare the dish at a moment’s notice, a homemade version is worth the effort. We’ll teach you the foundations of a perfect macaroni and cheese, and how to make t...

Harissa Roasted Vegetables and Chickpeas with Tahini Yogurt

Harissa Roasted Vegetables and Chickpeas with Tahini Yogurt

Grilled Mahi-Mahi with Papaya Relish

Grilled Mahi-Mahi with Papaya Relish

NYT Cooking: This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped ch...

NYT Cooking: This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a lit

NYT Cooking: Take plenty of time to properly caramelize a mixture of onions and shallots and you’ll be greatly rewarded with a depth of flavor that you would never get from a powdered packet. Resist the urge to cook them at a higher temperature in order to rush the process – they’ll burn before they brown and soften. The addition of Greek yogurt might seem unusual, but it provides a lightness and tang that ...

NYT Cooking: Take plenty of time to properly caramelize a mixture of onions and shallots and you’ll be greatly rewarded with a depth of flavor that you would never get from a powdered packet. Resist the urge to cook them at a higher temperature in order to rush the process – they’ll burn before they brown and soften. The addition of Greek yogurt might seem unusual, but it provides a lightness and tang that ...

How to Cook in a Moroccan Tagine

Using a clay or ceramic tagine is easier than you may think. Here are tips for preparing authentic Moroccan dishes in this traditional cookware.

Top 10 Most Beautiful Movies of All Time

Top 10 Most Beautiful Movies of All Time. - Top 10 Most Beautiful Movies of All TimeFilmmaking is a complicated alchemy of light, sound, camera movement. And while a great look is always the goal, sometimes everything comes together to create a.

NYT Cooking: This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crus...

NYT Cooking: This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Br

cool FALL IS FINALLY HERE! Which means pumpkin everything, a break from the summer cr...

cool FALL IS FINALLY HERE! Which means pumpkin everything, a break from the summer cr...

NYT Cooking: Thanksgiving recipes, ideas, advice, video and instruction, for turkey, side dishes, desserts and more.

From NYT Food: Our guide to the year’s biggest meal, with our best recipes, advice and instruction. From turkeys to pies, yams to brussels sprouts, these are the essentials of a perfect Thanksgiving. (Photo: Andrew Scrivani for The New York Times)