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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...

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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...

2121
manchego-potato-tacos-with-pickled-jalapenos

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...

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...

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...

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 ...

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...

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...

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...

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...

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