The New York Times Cookbook
Sample Recipes from The New York Times Cookbook
1. Wash the clams well and place in a kettle with the water. Simmer until the shells open. Discard any clams that do not open. Drain ...
This is a foremost luncheon dish. It may be prepared in advance and reheated quickly in a not oven. The dish is poached eggs on a bed of ...
Stir-Fry Chicken with Snow Peas
1. Pinch off the stem ends of the snow peas and, if necessary, string them. 2. Cut the chicken breasts into bite-size pieces and put...
1. Preheat the oven to 325°F. 2. Wash the duck and remove excess fat from the body and neck cavities. Rub the inside lightly with...
If this recipe is prepared for the menu for Rosh Hashanah, instead of butter use vegetable shortening or chicken fat.
1. Cover the potatoes with boiling salted water, bring to a boil and simmer for about 20 minutes, until barely tender. Drain, peel an...