Péter Sass

Péter Sass

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Umami

Umami

Swedish meatballs with pressed cucumber, stirred lingonberries and mashed potato

A recipe for Swedish meatballs (köttbullar), probably Sweden's most famous dish plus links to Swedishfoodpedia to find out more about Swedish food.

NYT Cooking: Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination ...

You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, yo(Rice Recipes For Fish)

NYT Cooking: There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.

Curried Carrot and Coconut Soup There’s a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them, an onion, grated ginger, a sort of curry mix

Homemade Sloppy Joes - Ground beef, onion, green pepper, and ketchup are seasoned with garlic powder and sweetened with brown sugar to make this hearty meat filling. Serve on hamburger buns.

NYT Cooking: The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp wi...

NYT Cooking: The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavil

NYT Cooking: Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow%...

Proper Boston baked beans would have salt pork instead of the bacon James Beard cooked them with ribs The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work

NYT Cooking: This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).

This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes My version includes lots of mushrooms, both dried and fresh You

Street, Lunches, Eat Lunch, Roads, Meals, Lunch Meals

NYT Cooking: This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.

Can Easily use tempeh or beef-less ground crumbles. This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.

Beef Recipes, Street, Roads, Steak Recipes