the-new-york-times-cookbook

Sample Recipes from The New York Times Cookbook

15254
manhattan-clam-chowder

Manhattan Clam Chowder

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 ...

15256
eggs-florentine

Eggs Florentine

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 ...

15257
stir-fry-chicken-with-snow-peas

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...

15258
chinese-roast-duck

Chinese Roast Duck

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 sal...

15265
carrot-tzimmes

Carrot Tzimmes

If this recipe is prepared for the menu for Rosh Hashanah, instead of butter use vegetable shortening or chicken fat.

15268
potato-salad-with-anchovies

Potato Salad with Anchovies

1. Cover the potatoes with boiling salted water, bring to a boil and simmer for about 20 minutes, until barely tender. Drain, peel an...

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