December 11, 2002
FOIE gras is notoriously difficult to cook. Most chefs end up searing thin slices or scallops of the fattened duck liver and pairing it with something sweet. At Whist, Tim Goodell and his chef Jeff Armstrong, are so entranced with the luxe ingredient they offer a different foie gras each night. My favorite, so far, is foie gras with roasted pineapple. The texture is astonishing, more like custard than anything else, like a warm version of terrine de foie gras.
November 27, 2002 |
Fritters in syrup disappear from plates quite easily; they're delicious. But getting them just right -- so that they're slightly puffy and crisp on the outside with soft, chewy centers -- takes a little practice. The secret to a truly puffy fritter, we found, is in the beating and resting of the batter. It's important to follow the beating and resting directions to the letter, otherwise you may wind up with flat, crunchy fritters, as we did more than once in the Times Test Kitchen.
September 24, 1997 |
What casseroles were to the '50s, skillet dinners are to the '90s. The casserole's appeal was that it combined the meal's starch, vegetables and protein in one dish; cooks could pop it in the oven and have a convenient-to-serve dinner an hour later. That's great, but there are some nights when there's not time to let dinner cook for an hour. This is where the skillet dinner comes in; it offers the same starch, vegetables and protein cooked in a fraction of the time.
August 11, 2012
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. 1 pound chicken breasts, bone-in, skin removed 1 bay leaf 1 small unpeeled clove garlic, plus 1 clove minced garlic, divided 1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving 2 tablespoons vegetable oil 3 tomatoes (about 1 pound)
June 27, 1991 |
Paul Prudhomme is happy. "I'm mobile. I work 18 hours a day. I wake up every morning feeling wonderful," he says. But about two years ago, at 485 pounds, he was not so happy. "I got to an uncomfortable weight and I had to do something," he says. First, he tried powdered diet products and even got creative with them, inventing new recipes. "I got sick of it and decided it was time to get serious," he says. "With my ability to cook, I changed to food."
April 9, 1987 |
Ismail Merchant captured a great deal of media attention recently when the film that he produced, "A Room With a View," garnered eight Academy Award nominations. "Room" wound up with three of those awards--best costume design, best art decoration and best screenplay adapted from another medium.
October 10, 1996 |
Inevitably, there will be some Sunday when getting out of bed is as anticipated as going to the dentist to get your teeth cleaned. The rain is relentless, you don't have a dog and, if you're really lucky, there's a good afternoon movie on cable. Still, sloth should be overcome, and a delicious brunch will do the trick. Skillet bacon and tomatoes with maple-whiskey sauce is a great Sunday entree. As it cooks it fills the kitchen with a smoky-sweet aroma that is irresistible.
October 2, 2002 |
The key to a well-cooked scallop--one with a dark golden crust and a melting tender middle--is a very hot pan. Put your skillet on the fire first, then add some oil and sear the scallops for just a couple of minutes on each side. The dividend for the cook, of course, is speed. What could be a faster or more sophisticated main course?
March 7, 1991 |
What outdoor grilling does for summer fish cookery a heavy skillet can do for winter fish dishes. Grilling fish eliminates the heavy sauces, the tricky preparation and much of the guesswork required to turn out a succulent product. Use a heavy-bottomed skillet and high heat to briefly sear fish, locking in its juices and giving it an almost caramelized flavor. It takes only one minute to brown the fish and about 10 minutes to cook it.
May 16, 1985
This hearty entree, Spanish rice and egg skillet supper, is a fast and flavorful whole meal in itself. Serve with milk to include all four of the basic food groups. For a stronger Spanish accent, add chili powder to taste to the rice mixture before cooking. In 10-inch omelet pan or skillet, combine 1 (15-ounce) can tomato sauce, 1 1/2 cups quick-cooking rice, 1/2 cup chopped green pepper, 1/4 cup water and 1/4 teaspoon salt.