erno janus

erno janus

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NYT Cooking: This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil — a quarter cup or so. No matter how much you use, start with a hunk o...

23 Cold-Weather Pasta Dishes Ready in 1 Hour Or Less is a group of recipes collected by the editors of NYT Cooking

NYT Cooking: This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you%2...

NYT Cooking: Anyone can make a good burger, inside on the stovetop or outside on the grill. Making a great one, though, requires a little planning. We’ve assembled all the information and instruction you need.

Bólyi túrós

Bólyi túrós

Schematic of a subduction zone whereby the subducting plate melts, causing volcanism at the surface.

Schematic of a subduction zone whereby the subducting plate melts, causing volcanism at the surface.