Ny times recipes

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One-Pot Chicken and Rice With Caramelized Lemon Recipe One Pot Chicken And Rice With Carmelized Lemon, Caramelized Lemon, One Pot Chicken And Rice, New York Times Recipes, Nyt Recipes, Flexitarian Recipes, Chicken And Rice Dishes, Lemon Recipe, Main Entrees

This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch.

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NYT Cooking: This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contrib... Buttermilk Brined Turkey, New York Times Recipes, Brined Turkey, Nyt Recipes, Chicken Whole, Chicken Roast, Chicken Pot Pies, Buttermilk Chicken, Poultry Dishes

This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While…

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Green Peppercorn, Chicken And Potatoes, Chicken Entrees, Nyt Cooking, French Recipes, Dinner Party Recipes, French Cooking, Winner Winner Chicken Dinner, Vermouth

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below…

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