This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Haitian Pork Griot Recipe - NYT Cooking More
NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...
Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)
How to Cut Up a Whole Chicken | Melissa Clark Recipes | The New York Times - YouTube
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Last summer I spotted Melissa Clark's ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued. I made a mental note of it - and promptly forgot. Then, the other night, while out for cocktails, a friend mentioned she'd made her own maraschinos. But the conversation soon bobbed and wove in a different direction (we were at PDT, and there were taxidermied animals everywhere!). The cherries got left behind. T...
NYT Cooking: Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.
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