Pablo Mayans
Más ideas de Pablo
NYT Cooking: These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seas...

NYT Cooking: These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seas...

Easy Egg Bread | Pillow-y soft, enriched with both eggs and butter, slightly sweet. Great for breakfast with butter and jam or accompanying a comforting meal at dinner time.

Easy Egg Bread | Pillow-y soft, enriched with both eggs and butter, slightly sweet. Great for breakfast with butter and jam or accompanying a comforting meal at dinner time.

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straigh...

NYT Cooking: “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straigh...

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

Double Chocolate Scones: what an incredible treat for breakfast or brunch! These whip up in a snap and they're so moist and chocolate-y, with plenty of chocolate chips in every bite! food breakfast chocolate

Double Chocolate Scones: what an incredible treat for breakfast or brunch! These whip up in a snap and they're so moist and chocolate-y, with plenty of chocolate chips in every bite! food breakfast chocolate

Baked Asparagus Cannelloni: Impressive but easy-to-make spring entreé. Mild asparagus wrapped in salty prosciutto and lasagna sheets with creamy and silky béchamel sauce and crispy Parmesan crust. Guilty pleasure for the special occasion!

Baked Asparagus Cannelloni: Impressive but easy-to-make spring entreé. Mild asparagus wrapped in salty prosciutto and lasagna sheets with creamy and silky béchamel sauce and crispy Parmesan crust. Guilty pleasure for the special occasion!