NYTimes: 101 recipes
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus. 2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water. 3 Cut eight sea scallops […]
Chicken fajitas
The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. When you head outside to grill, bring along a clean kitchen towel or a large piece of foil in which to wrap the tortillas and keep them warm as they come off the […]
Kalbi Korean short ribs
If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of […]
Pan-seared filet mignon
Determining when the meat is cooked to your liking is key to a good steak, so pay close attention to the visual cues in step 3. If you choose to serve the steaks with one of the sauces that follow, have all the sauce ingredients ready before searing the steaks. Begin the sauce while the […]