Mustard-Shallot Vinaigrette - NYT Cooking 1 shallot, minced 2 tablespoons white wine vinegar 2 heaping teaspoons Dijon mustard ¼ teaspoon salt ½ teaspoon coarsely ground black pepper 1 cup extra-virgin olive oil, more to taste
NYT Cooking: sausage and cabbage. the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
NYT Cooking: Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich
Vietnamese Steak with Cucumber Salad. The marinade on this steak is based on a classic Vietnamese dipping sauce called nuoc cham Since it consists mostly of pantry staples - Asian fish sauce, brown sugar, garlic, fresh lime juice and jalapeno.
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.