Joyce Sanseverino

Joyce Sanseverino

Joyce Sanseverino
Altre idee da Joyce
NYT Cooking: A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chips make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped peca...

NYT Cooking: A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chips make for a dinner that is as steady and simple as it is elegant and rich. The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped peca...

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requ...

NYT Cooking: The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requ...

NYT Cooking: Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured inner surface that will “grab” the sauce.

NYT Cooking: Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured inner surface that will “grab” the sauce.

NYT Cooking: Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. <br/><br/>This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty ...

NYT Cooking: Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. <br/><br/>This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty ...

NYT Cooking: Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., t...

NYT Cooking: Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., t...

Sandwich with a ricotta cheese, honey, rosemary and figs

Sandwich with a ricotta cheese, honey, rosemary and figs

Pate à choux con crema di ricotta e mascarpone

Pate à choux con crema di ricotta e mascarpone