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  1. www.nytimes.com › 2024/05/18 › diningRaspberry-Almond Clafoutis, Just as Fun to Say as to Eat

    Vor 4 Tagen · This new raspberry-almond clafoutis from David Tanis swaps the usual all-purpose flour for almond flour, making for a cake that has a bit more heft and a softly floral almond flavor. David reaches...

  2. dnyuz.com › 2024/05/18 › raspberry-almond-clafoutis-just-asRaspberry-Almond Clafoutis, Just as Fun to Say as to Eat

    Vor 4 Tagen · In yesterday’s Cooking newsletter, Sam Sifton encouraged us to roast a chicken this weekend — summer and its oven-prohibiting temperatures will be here soon enough. I find it’s never a bad idea to do as Sam says, so I’m eyeing this roasted orange chicken from Genevieve Ko, a cross between savory Cantonese soy-sauce chicken ...

  3. Bilder

    • Interview: Sam Sifton, Author Of 'Thanksgiving: How To Cook It Well' : NPR
    • Sam Sifton - The New York Times
    • Curated Cuisine: What To Cook With New York Times Food Editor Sam ...
    • NYT Cooking Founder Sam Sifton Plays Not My Job On 'Wait Wait... Don't ...
    • The 60-second interview: Sam Sifton, New York Times food editor ...

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  4. www.nytimes.com › 2024/05/17 › diningSalt-Crispy Chicken Vesuvio, a Chicago Classic

    Vor 5 Tagen · By Sam Sifton. May 17, 2024. David Malosh for The New York Times. Food Stylist: Simon Andrews. Good morning. Chicken Vesuvio (above) is a Chicago dish, a taste of broad-shouldered Italian...

  5. www.everopensauce.com › three-cup-chickenThree-Cup Chicken - Ever Open Sauce

    Vor einem Tag · I cooked the three-cup chicken dish on Monther’s Day. My husband emailed me this recipe because it’s one of his grandma’s favorite dishes. Maybe I’ll come up with another take on this recipe for the upcoming father’s day, attempting to invoke his childhood memories cooking with grandma. The many variations of the three-cup chicken open up the opportunity for playing around with the ...

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  7. cooking.nytimes.com › recipes › 1025395-curry-roasted-halfCurry Roasted Half Chicken and Peppers Recipe - NYT Cooking

    Vor einem Tag · Step 2. In a small bowl, mix the oil, garlic and curry powder. Toss the peppers and onion with 2 tablespoons of the curry oil. Spread in an even layer and sprinkle with salt and pepper. Step 3. Set the chicken over the vegetables and rub the remaining curry oil all over the bird and under the breast skin.

  8. en.wikipedia.org › wiki › Vikas_KhannaVikas Khanna - Wikipedia

    Vor 2 Tagen · Junoon received a favorable review from Sam Sifton in The New York Times in its inaugural year and was awarded a Michelin star by the Michelin Guide for six consecutive years since 2011. He has also worked with top chefs including Gordon Ramsay, Eric Ripert, Bobby Flay and Jean-Georges Vongerichten.

  9. www.pressreader.com › usa › greenwich-time-sundayShe’s ‘a clam pizza girl’ - PressReader

    Vor 3 Tagen · The talk, organized by Connecticu­t Forum, will also feature celebrity chef and cookbook author Marcus Samuelsson and New York Times food reporter Priya Krishna, author of the cookbook “Indian-ish.” Sam Sifton, a managing editor at New York Times and founding editor of New York Times Cooking, will moderate the discussion.