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Showing only recipes by “Jay Weinstein.”

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2118
whole-grain-health-bread

Whole-Grain Health Bread

When making yeast-risen breads, dough ingredients need to be adjusted by feel. You might wish for a scientific formula, but the perfect d...

by Jay Weinstein

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2119
mushroom-barley-risotto

Mushroom-Barley "Risotto"

Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as eviden...

by Jay Weinstein

2121
manchego-potato-tacos-with-pickled-jalape_os

Manchego-Potato Tacos with Pickled Jalapeños

Mexican cooks at restaurants where I worked always taught me a few of their native dishes. One cook used to grill chicken strips and stuf...

by Jay Weinstein

2122
pappardelle-with-braised-lamb-shanks-and-winter-vegetables

Pappardelle with Braised Lamb Shanks and Winter Vege...

This is a variation on a dish from my mentor, Jasper White, who served the stewed lamb along with grilled lamb chops. His recipe served f...

by Jay Weinstein

2123
brown-stock

Brown Stock

Scale this recipe up or down to match whatever bones you have. Even the bones from one chicken make a good quart of strong stock. The per...

by Jay Weinstein

2124
rosemary-pork

Rosemary Pork

The key to cooking meat that has great impact in small portions is to make each morsel an intense flavor and texture experience. Brining ...

by Jay Weinstein

2126
soy-marsala-dipping-sauce

Soy-Marsala Dipping Sauce

Bring the soy sauce, Marsala, sugar, rice vinegar, and mirin to a boil in a small saucepan. Simmer 3 minutes. Combine the cornstarch w...

by Jay Weinstein

2127
turkey-tonnato

Turkey Tonnato

This twist on a dish normally made with veal may seem quirky (one chef friend laughed out loud when he read the part about roasting canne...

by Jay Weinstein

2128
mayonnaise

Mayonnaise

In a food processor, pulse together the egg yolks, 1 teaspoon warm water, the mustard, and lemon juice. With the blade running, drizzl...

by Jay Weinstein

2129
cajun-arctic-char

Cajun Arctic Char

Arctic char’s rich meat and easily crisped skin make it a good choice for the extreme pan-searing technique known as blackening, which wa...

by Jay Weinstein

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