Her recipe will be easier and more fun to make if you watch this delightful video she has made with the crew at our studio kitchen on the West Side of Manhattan.Īnd so long as you’re baking, maybe you want to start your Thanksgiving rehearsals with Samantha Seneviratne’s new recipe for pumpkin pie bars, a streamlined version of pumpkin pie with a press-in gingersnap crust and an elegant proportion of pumpkin filling.įor dinner? I like the idea of Vivian Chan-Tam’s recipe for Hunan chicken, a version of the Chinese American takeout classic. Claire Saffitz has an ace new recipe for cinnamon rolls that would be just the thing for a late breakfast on Saturday or Sunday. I hope you’ll give that salmon a try this weekend. Serve that dish with braised greens or over raw baby spinach, with the heel of whatever bread you’ve got laying about.įeatured Recipe Roasted Salmon Glazed With Brown Sugar and Mustard It’s one of the great easy-peasy recipes for when you’re exhausted and just happen to have some salmon fillets in the fridge. I welcomed the beautiful quiet of Lauritzen Gardens the next morning, where I was thrilled to talk about our work here at The Times, and then beat feet for home and a revitalizing meal of roasted salmon glazed with brown sugar and mustard (above). Throw in some homecoming outfits, add a lot of fans of Big Blue and many dejected Cornhuskers, and it was quite the evening for poutine burritos at Block 16. Suicideboys were playing downtown at the CHI Health Center, and even though Brett Young, who wasn’t feeling well, canceled his show at the Steelhouse a few blocks away, there was still Stewart Copeland’s run-in with the Police and the Omaha Symphony just a few blocks from that. Prep the cheese and green onions up to 2 days ahead of time and refrigerate them until needed.I flew out to Omaha last weekend. Bring to room temperature before adding them to the skins. You can also cook the bacon ahead of time and refrigerate for up to 4 days. When it comes time to bake the topped potatoes, bring the refrigerated skins to room temperature, add the cheese and bacon, and bake again. Allow the roasted skins to cool completely and place them in a tightly sealed container for up to 2 days.
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