For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes. Remove from ...
Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...
1. Combine mustard seed, oregano, salt and 4 tablespoons olive oil, and massage onto the guinea hen pieces. Cover and refrigerate overnight, or up to 24 hours. 2. Optional: When ready to prepare the ...
The Holiday Edit Is Returning — With Some Special Guests A twice-weekly newsletter with our tips for an actually enjoyable season, just for New York subscribers.
2 celery roots, peeled and cut into a large dice 2 large carrots, peeled and cut into a large dice In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up ...
Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...
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