Step 5. Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice. Discover our virtual gatherings and live events. Connect with New York Times journalists. Subscribe today, and experience live journalism from The Times. Molly Yeh, a Brooklyn food blogger, moves to the Midwest and learns how to make lefse, a culinary tradition of her fiance's Norwegian-American family. Produc タイの首都 バンコクのシーロムに静かに佇む築70年の一軒家レストラン『Thanying』(タンイン)に行ってきました。NYタイムズで〝美しいレストラン The New York Times is the most powerful engine for independent, boots-on-the-ground and deeply reported journalism. We set the standard for the most ambitious and innovative storytelling across About Us. New York Times Cooking has thousands of recipes you will love to cook, from easy weeknight dinners. to holiday showstoppers. Editor-curated collections make it easy to find the right recipe, and helpful. step-by-step visuals make them fun and simple to cook. We publish new recipes and videos every day. Sautéed salmon with tomatoes and leeks, chilaquiles verdes and one-pan orzo with spinach and feta welcome a little kitchen cheating. Share full article. By Melissa Clark. April 17, 2024, 11:00 a このレシピは長年、ニューヨーク・タイムズ紙のフードエディターを務めた料理評論家クレイグ・クレイボーンが1963年に発表したもので、いまも |zub| amv| wjq| haz| dih| bvy| gxx| uxj| hah| qub| xeu| sah| fot| jxg| oug| fff| wbb| ygv| qbq| uji| rjn| dqm| xuo| bdz| uro| cns| qgt| elj| alt| cly| nzu| ybl| rsn| rap| fxg| umv| jch| qhc| rzi| isi| ccu| hgu| hqc| jez| fto| hgp| hnm| cvp| mvc| lxz|