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NYT Cooking: Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.

NYT Cooking: Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.

NYT Cooking: A beautiful dessert made from any great summer fruit — figs, nectarines, apricots, plums — that, yes, takes a little time. The reward is in the wow factor you get from the result — and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from ...

NYT Cooking: A beautiful dessert made from any great summer fruit — figs, nectarines, apricots, plums — that, yes, takes a little time. The reward is in the wow factor you get from the result — and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from ...

NYT Cooking: A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises

NYT Cooking: A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises

NYT Cooking: You can make a burger out of anything, as most home cooks know

NYT Cooking: You can make a burger out of anything, as most home cooks know

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

NYT Cooking: <i>Mucver</i> (pronounced <i>moosh</i>-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous.The trick to making the pancakes crisp and not soggy is to squeeze all the water ou...

NYT Cooking: <i>Mucver</i> (pronounced <i>moosh</i>-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous.The trick to making the pancakes crisp and not soggy is to squeeze all the water ou...

https://amisfield.co.nz/bistro/ 10 Lake Hayes Road, RD 1, Queenstown 9371 PO Box 133, Arrowtown 9351  New Zealand

https://amisfield.co.nz/bistro/ 10 Lake Hayes Road, RD 1, Queenstown 9371 PO Box 133, Arrowtown 9351 New Zealand

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

Grain Free Low Carb Biscuits - almond flour, salt, baking powder, 2 eggs, sour cream, butter, shredded cheese (opt), garlic powder. Bake 10-12 @400

Grain Free Low Carb Biscuits - almond flour, salt, baking powder, 2 eggs, sour cream, butter, shredded cheese (opt), garlic powder. Bake 10-12 @400