Nytimes my recipes10/31/2023 I have made it several times for family and friends, and all have requested it on repeat. I am the world's worst baker - I have Celiac Disease and couldn't eat this, but I was determined to start baking bread because I *want* to enjoy the process and learn the science. I make this one on repeat! Add it to your arsenal. Tender and flavorful plus easy to execute. Have tried it with chopped fresh rosemary, with a tablespoon of Herbs de Provence, this recipe is super forgiving and a total winner. I also include dry rosemary in the dough.Īmazing recipe and so easy! I use garlic infused oil for greasing the bowl, let it sit overnight (once I forgot about it and baked it 4 days later-STILL DELICIOUS!), and use more garlic oil for baking. Once you have the right flour then you will always get the best result. Listen to that while you’re making focaccia, and I’ll be back next week.The MOST important advice for this recipe is to use BREAD FLOUR. Everyone’s very polite!įinally, some music for the season: “ October,” from Broken Bells. It’s “ Ice Cold Catch” on Discovery, about Icelandic cod fishermen in Arctic waters. I ran across a kinder, gentler version of “Deadliest Catch,” the long-running Bering Sea crab-boat reality show. Here’s a new poem by Anne Carson in The New York Review of Books, “ Linnaeus Town.” Now, it’s some distance from anything to do with cookies or cabbage, but Molly Young’s guide to the essential works of Vladimir Nabokov is too fantastic not to share. Or you can write to me if you want to raise an objection or say something nice. Just write to us at and someone will get back to you. We’re watching our inbox, should you run into trouble with the technology. Thank you for yours, if you have one, and thank you for taking one out if you don’t. Subscriptions are what make this whole undertaking possible. Yes, you need a subscription to read them. Thousands and thousands more recipes are waiting for you on New York Times Cooking. The dish is fantastic with chicken thighs, but you’ll do well with breasts if you prefer them - just decrease the cooking time a little so that they don’t dry out. Nostalgia! FridayĪnd then you can round out the week with Colu Henry’s recipe for sheet-pan chicken with apple, fennel and onion, an autumn classic. ThursdayĮric Kim’s recipe for Salisbury steak takes the dish far from the frozen-dinner aisle, restoring its reputation as a comforting, delicious weeknight meal that pairs exceptionally well with peas and mashed potatoes. Top with chile crisp and a dollop of oyster sauce. I like to add the chopped Chinese sausage known as lap cheong to the porridge, but you could use shredded rotisserie chicken instead, or slabs of store-bought char siu, or just a handful of roasted cashews or peanuts. Midweek cooking can be a chore, which is where Melissa Clark’s recipe for pressure-cooker congee comes in handy. The fall weather is chilling our local waters, and the sea scallops I’m seeing in the market are taut with the sweetness they develop this time of year, making it a lovely time for Alex Witchel’s adaptation of a recipe by the chef Michael Lomonaco for sea scallops with brown butter, capers and lemon. I’m usually not too fussy when it comes to ingredients, but because the sauce is mostly cheese, it’s worth it to use a fresh ricotta, one without gum or stabilizers. There’s a tanginess to the dish, too, from roasted lemon and tomatoes, with a crisp bread crumb topping for textural contrast. And sometimes that’s enough.Īli Slagle’s new recipe for baked ricotta pasta is so creamy and light that it almost resembles a pudding. It’s a focaccia to make things just a little bit better. If a Bundt cake seems too complicated, if you don’t trust your sourdough for a batch of English muffins, at least you can make Genevieve Ko’s recipe for fast and easy focaccia, which comes together in just a few hours and yields bread appropriate for evening sandwiches or for swiping through the sauce below a chicken piccata. There’s something about the act of putting together a dough or a batter, about measuring and kneading and waiting on a rise, that allows you to get out of your head, and to labor simply in the service of deliciousness. You’re one of many, and the best thing you can do about it is to reach out to others with empathy, with kindness, just to check in, just to say hello.Īnd for yourself? You should bake. You’re not alone, if that’s your state of mind. The news is relentless and largely grim, and it’s sometimes difficult to imagine a way forward, toward happiness and grace.
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