Pinterest • The world’s catalog of ideas

Michael Kraus

from NYT Cooking

Mustard-Glazed Pork Tenderloin

With just five ingredients – pork, brown sugar, grain mustard, rosemary and sherry – you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches. (Photo: Michael Kraus for NYT)

108
8
from NYT Cooking

Dijon and Cognac Beef Stew

1

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. (Photo: Michael Kraus for NYT)

96
7
from NYT Cooking

Scallion Meatballs With Soy-Ginger Glaze

Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly. (Photo: Michael Kraus for NYT)

65
3
from NYT Cooking

Brussels Sprouts With Pancetta

This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep. (Photo: Michael Kraus for The New York Times)

61
1
2
from NYT Cooking

Caramelized Corn With Fresh Mint

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine. (Photo: Michael Kraus for The New York Times)

31
3