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A Brilliant Burger and Other Inspired Recipes May 28, 2021, 1:30 p.m. ET When I was picking out this week’s recipes for you, I was dreaming of Memorial Day weekend gatherings and the days that follow, that first big summer-vibe weekend of the year. (By the way, our Food staff’s favorite recipes for the season are right here in this amazing feature.) But then I noticed that the recipes below have something else in common: inspiration drawn from wide-ranging sources, some slightly tweaked and others reimagined to become something equally delicious. Kay Chun’s savory-sweet Korean barbecue-based burger is a superb example. Tell me what you’re cooking! I’m dearemily@nytimes.com. ....
People Are Coming Over May 21, 2021Updated 2:33 p.m. ET I’ve seen a few articles now about the awkward social transition many of us face as more people are vaccinated, and our emergence into a world where we will once again wear shoes and interact with strangers and maybe even attend a party. (Maybe.) My own version of this arrived when friends came over to eat, and I had no clue what to make for them. I hadn’t really cooked anything for anyone who wasn’t my immediate family in almost a year and a half. What did I used to cook for other people? Chicken? Rice? Salad? I’m struggling to remember. I have amazing memories of sitting around with friends in our apartment, several bottles of wine and big family-style platters of food decimated. And I remember the big projects (a standing rib roast I nearly destroyed; Momofuku’s bo ssam; the timpano from “Big Night”). But what did I make on a Wednesday when someone came by? Or a Sunday evening? ....
Hot New Recipes May 17, 2021, 10:30 a.m. ET Good morning. Here we go again. Another week at the desk by the bed. I’m not complaining, though! Come dinnertime, I’m just steps from the kitchen, and with some ace new recipes, too. I’m excited to try Hetty McKinnon’s yo po mian (above), Shaanxi hot oil noodles, in which noodles and greens are topped with garlic and chiles, and then hot oil is poured over the top to deliver big flavors fast. That’d be a fine meal. Eric Kim brought us a terrific gochugaru salmon with crispy rice that I’d like to try, too: The fish is seared in a skillet and painted with a sweet and spicy glaze, and a pancake of rice is toasted in the salmon’s rendered fat. ....