"Many of New York Times Cooking's most-loved recipes come from home kitchens, but just as many are created in restaurant kitchens, where technical skill, high-quality ingredients and ingenuity work together in harmony. In addition to the original dishes that our recipe developers and columnists create, restaurants often generously share their recipes with us, which we then adapt for home cooks."
"The luxuriously thick and fruit-filled sourdough pancake at Vinegar Hill House is a thing of beauty, even before you learn about its origins with one Montana couple and their pure devotion to weekly pancakes. The dish is still on the brunch menu right now you'll find it filled with plums but I love the recipe because you can make it part of your own weekly rhythm at home and the pancake will work all year long with different fruits swapped in."
"Alexa Weibel, one of the New York Times Cooking editors, adapted it for a home kitchen without losing any of the tiny magic tricks that make it so definitively Anchor's. So yes, you have to prep quite a bit of seafood, make a marinara, and roast four heads of garlic to make a butter, but this is the kind of deeply rewarding seasonal project."
New York Times Cooking adapts recipes from restaurants and bakeries for home kitchens. These adaptations translate restaurant techniques, high-quality ingredients and ingenuity into recipes that home cooks can manage. Examples include Vinegar Hill House's thick, fruit-filled cast-iron sourdough pancakes that work year-round with seasonal fruits and Anchor Oyster Bar's cioppino that requires seafood prep, marinara and roasted garlic butter for a deeply rewarding meal. Some recipes call for significant advance prep and precise technique. Adaptations offer guidance, substitutions and tips to preserve the distinctive restaurant elements while fitting home cooking rhythms.
Read at cooking.nytimes.com
Unable to calculate read time
Collection
[
|
...
]